Sous Chef - Task Force
Job Title: Sous Chef - Task Force Job Location: Atlanta-USA-30344, Austin-USA-78719, Baltimore-USA-21240, Boston-USA-02128, Charlotte-USA-28219, Dallas-USA-75261, Denver-USA-80249, Des Plaines-USA-60016, Dulles-USA-20166, Fort Lauderdale-USA-33315, Fort Myers-USA-33913, Houston-USA-77032, Irving-USA-75039, Jamaica-USA-11430, Las Vegas-USA-89119, Los Angeles-USA-90045, Miami-USA-33142, Minneapolis-USA-55450, Oakland-USA-94621, Oakland-USA-95110, Ontario-USA-91761, Orlando-USA-32827, Philadelphia-USA-19153, Phoenix-USA-85040, Pittsburgh-USA-15231, Portland-USA-97218, Raleigh-USA-27560, Sacramento-USA-95837, San Diego-USA-92102, San Francisco-USA-94010, San Francisco-USA-94128, San Jose-USA-95110, Santa Ana-USA-92626, Seattle-USA-98188, Seattle-USA-98926, Tampa-USA-33614, Washington-USA-20001 Work Location Type: Remote Salary Range: $69,579.07 - 86,973.83 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 Culinary Task Force Sous chef will be responsible for supporting all culinary related activities in the North American Region which include but are not limited to menu presentations, daily operations, workshops, CSC support, etc. This is a remote position since the majority of the time the candidate will be traveling as part of their daily activities. Main Accountabilities • Support the Design & Development Chefs on the creation of new and innovative products for the company and customers. • Participate in culinary related workshops, trade shows, and continuing education opportunities on learning new and innovative culinary methods, techniques and ingredients. • Extensive travel across the North American region supporting menu presentations and the daily operation as needed. • Support the maintenance of all areas of the HQ test kitchen and equipment. • Responsible for supporting the organizing and rotating all ingredients products (dried storage, walk-in cooler, walk-in freezer) to maximize shelf life and reduce waste. • Work with cross functional teams consisting of design & development chefs, field chefs, managers, procurement personnel, analyst, and quality team to achieve common goals. • Ability to document, yield and data entry of ingredients and recipes in CBASE. • Preparation of menu items following specific recipe specifications and methodology. • Learn, create and document ingredients and recipe specifications to include methodology into company computer program (CBASE) for both MS3 (ingredient level) and MS2 (recipe level) creation. • Participate in team process improvement strategies and menu development projects. • Maintain detailed information on all culinary related projects and their activities. • Participate and support in all company sponsored initiatives. • Support all company extracurricular events and activities (Customer Luncheons, Special Events, Executive Board Meetings, etc.). Knowledge, Skills and Experience • Associate degree in culinary arts program or equivalent accredited culinary apprentice program. • Ability to work all hot kitchen & cold food assembly stations in an operational kitchen that has daily large production capabilities. • Three to five years working as an experienced Sous chef or equivalent. • Ability to travel up to 75% of the time with extended stays of up to 2 weeks • Knowledge of food and hygiene regulations (HACCP). • Excellent oral, written, and interpersonal skills.