LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.

Join our team as a Sous Chef at LSG Sky Chefs, where youll bring your culinary expertise to a fast-paced, high-volume production environment serving the world’s leading airlines. In this role, you’ll support the Executive Chef in overseeing daily kitchen operations, leading a team of culinary professionals, and ensuring every meal meets the highest standards in taste, presentation, and food safety. If you thrive in a dynamic setting and are passionate about large-scale, high-quality food production, this is your chance to take flight with a global industry leader.

Food Production

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. 
• Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc.
• Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle)
• Conducts, coordinates and supervises inventories 
• Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
• Participates in the development of food products and menus as needed for menu presentations
• Must be aware of content in catering manuals; conducts updates when necessary
• Executes countermeasures in the production in case of customer complaints
• Supports training of kitchen helpers 

Quality

• Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
• Maintains and monitors quality, conducts quality control checks according to HACCP regulations
• Conducts quality checks of goods received
• Monitors and ensures compliance with recipe specifications

Leadership

• Ensure that the area of responsibility is properly organized, staffed and directed
• Guide, motivate and develop the subordinate employees within the Human Resources Policy
• Make the companys values and management principles live in the department(s)
• Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
• Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing 
   

• Culinary Education or Equivalent Experience – Formal culinary training or 3–5 years of experience in a high-volume commercial or institutional kitchen.

• Food Safety & Compliance – Strong knowledge of HACCP, GMP, and relevant regulatory standards (FDA, USDA, OSHA).

• Leadership & Team Management – Proven ability to lead, train, and motivate kitchen staff in a fast-paced production environment.

• Production Efficiency – Experience managing large-scale food prep with a focus on quality, consistency, and timely output.

• Inventory & Cost Control – Skilled in managing food costs, waste reduction, and daily inventory planning.

• Attention to Detail – High standards for food presentation, portioning, and cleanliness.

• Strong Communication Skills – Clear communicator with the ability to collaborate across departments and shift teams.

• Technical Skills – Comfortable using kitchen technology, production tracking systems, and basic Microsoft Office tools.