Role Purpose Statement

The purpose of the Sous Chef at LSG Sky Chefs is to assist in the efficient operation of the kitchen by preparing and executing high-quality Western and Korean-inspired dishes for airline catering services. This role involves overseeing kitchen staff, ensuring adherence to food safety standards, and maintaining the consistency and authenticity of Korean flavors and presentations. The Sous Chef will work closely with the Head Chef to innovate and refine menu offerings, manage inventory, and ensure the timely delivery of meals that meet both culinary and safety standards. This position is key in supporting a seamless kitchen operation while upholding LSG Sky Chefs' commitment to excellence in the airline catering industry. 

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 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 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
• Korean or Asian culinary experience a plus
• 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
   

LSG Sky Chefs  is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.