LSG Sky Chefs
Sous Chef
LSG Sky Chefs, Minneapolis, Minnesota, United States, 55400
Job Title:
Sous ChefJob Location:
Minneapolis-USA-55450Work Location Type:
On-SiteSalary Range:
$56,189.00 - 69,822.00
About us
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.Role Purpose Statement
The Sous Chef at LSG Sky Chefs plays a key role in supporting the Head Chef in the daily operations of the kitchen, ensuring the efficient preparation and delivery of high-quality meals for airline customers. This role is responsible for overseeing kitchen staff, managing food preparation and cooking processes, maintaining food safety standards, and ensuring the consistent quality of dishes. The Sous Chef will also assist in menu planning, inventory management, and training staff while fostering a collaborative, productive kitchen environment. This position ensures that all kitchen operations run smoothly, effectively supporting LSG Sky Chefs’ commitment to excellence in food quality, safety, and customer satisfaction.Main Accountabilities
Food ProductionExecutes 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 inventoriesMonitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production planParticipates in the development of food products and menus as needed for menu presentationsMust be aware of content in catering manuals; conducts updates when necessaryExecutes countermeasures in the production in case of customer complaintsSupports training of kitchen helpersQualityMaintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered toMaintains and monitors quality, conducts quality control checks according to HACCP regulationsConducts quality checks of goods receivedMonitors and ensures compliance with recipe specificationsLeadershipEnsure that the area of responsibility is properly organized, staffed and directedGuide, motivate and develop the subordinate employees within the Human Resources PolicyMake the company's 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 deviationsParticipate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing
Knowledge, Skills and Experience
Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school requiredKnowledge of food and hygiene regulations (HACCP)Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)Good communication and organizational skillsService orientationLeadership skillsGood knowledge of Microsoft Office and Windows-based computer applications
LSG Sky Chefs
is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.
Sous Chef at LSG Sky Chefs summary:The Sous Chef at LSG Sky Chefs plays a vital role in supporting the Head Chef, overseeing kitchen staff, and ensuring high-quality meal preparation for airline customers. Responsibilities include managing food production processes, maintaining hygiene and food safety standards, and assisting in menu planning and training staff. With a commitment to excellence and innovation, the Sous Chef contributes to the seamless operation of kitchen services in the airline catering industry.
Keywords:Sous Chef, airline catering, kitchen management, food safety, culinary arts, menu planning, staff training, HACCP, food production, hospitality
Sous ChefJob Location:
Minneapolis-USA-55450Work Location Type:
On-SiteSalary Range:
$56,189.00 - 69,822.00
About us
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.Role Purpose Statement
The Sous Chef at LSG Sky Chefs plays a key role in supporting the Head Chef in the daily operations of the kitchen, ensuring the efficient preparation and delivery of high-quality meals for airline customers. This role is responsible for overseeing kitchen staff, managing food preparation and cooking processes, maintaining food safety standards, and ensuring the consistent quality of dishes. The Sous Chef will also assist in menu planning, inventory management, and training staff while fostering a collaborative, productive kitchen environment. This position ensures that all kitchen operations run smoothly, effectively supporting LSG Sky Chefs’ commitment to excellence in food quality, safety, and customer satisfaction.Main Accountabilities
Food ProductionExecutes 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 inventoriesMonitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production planParticipates in the development of food products and menus as needed for menu presentationsMust be aware of content in catering manuals; conducts updates when necessaryExecutes countermeasures in the production in case of customer complaintsSupports training of kitchen helpersQualityMaintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered toMaintains and monitors quality, conducts quality control checks according to HACCP regulationsConducts quality checks of goods receivedMonitors and ensures compliance with recipe specificationsLeadershipEnsure that the area of responsibility is properly organized, staffed and directedGuide, motivate and develop the subordinate employees within the Human Resources PolicyMake the company's 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 deviationsParticipate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing
Knowledge, Skills and Experience
Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school requiredKnowledge of food and hygiene regulations (HACCP)Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)Good communication and organizational skillsService orientationLeadership skillsGood knowledge of Microsoft Office and Windows-based computer applications
LSG Sky Chefs
is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.
Sous Chef at LSG Sky Chefs summary:The Sous Chef at LSG Sky Chefs plays a vital role in supporting the Head Chef, overseeing kitchen staff, and ensuring high-quality meal preparation for airline customers. Responsibilities include managing food production processes, maintaining hygiene and food safety standards, and assisting in menu planning and training staff. With a commitment to excellence and innovation, the Sous Chef contributes to the seamless operation of kitchen services in the airline catering industry.
Keywords:Sous Chef, airline catering, kitchen management, food safety, culinary arts, menu planning, staff training, HACCP, food production, hospitality