Sous Chef

LSG Sky Chefs, Inc.

•

Des Plaines, Illinois

•

PERMANENT

Updated 09/01/2026

Job Description

Job Summary

About us

Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation's leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job - it's an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America's first, foremost, and finest and take your career to new heights.

Role Purpose Statement

The purpose of this role is to ensure the consistent preparation of high-quality airline meals for LSG Sky Chefs, in accordance with established company standards, detailed menu specifications, and strict production schedules. The incumbent plays a critical role in maintaining operational efficiency by overseeing and supporting kitchen helpers in the execution of daily meal production. This position requires a strong commitment to upholding food safety, hygiene, and quality standards, ensuring all products meet regulatory and LSG Sky Chefs' expectations.

This is an onsite role located near Chicago O'Hare International Airport, operating within a fast-paced, high-volume catering environment.

Main Accountabilities

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 Knowledge, Skills and Experience

Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required

Knowledge 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 skills

Service orientation

Leadership skills

Good knowledge of Microsoft Office and Windows-based computer applications

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