Production Sous Chef

Sky Chefs is seeking a Production Sous Chef to support our high-volume airline catering operations. In this on-site role, you will oversee daily hot and cold food production, ensuring quality, consistency, and strict food safety compliance for major airline clients. You will supervise and train kitchen staff, monitor recipe execution, portioning, and presentation, and coordinate closely with operations and logistics to meet tight flight schedules. The Production Sous Chef helps manage inventory, reduce waste, and maintain HACCP and aviation standards while supporting a safety-first, teamwork-driven culture in a fast-paced environment. Lead daily hot and cold food production for airline catering according to menus and flight schedules Supervise and train kitchen staff on recipes, portioning, food safety, and equipment use Monitor quality, taste, presentation, and consistency of all menu items Ensure strict compliance with HACCP, aviation, and company safety and sanitation standards Coordinate with operations and logistics to meet tight production timelines and load times Assist with menu changes, production planning, and scaling recipes for high-volume output Manage inventory levels, support ordering, and minimize food waste and cost Maintain accurate production records, temperature logs, and compliance documentation Support scheduling, task assignments, and performance feedback for line staff Assist Executive/Head Chef with continuous improvement and special airline requirements High-volume batch cooking Menu and recipe execution Food safety and HACCP compliance Staff supervision and training Production planning and coordination Inventory and waste control Knife skills and cooking techniques Quality control and plating standards Time management under tight deadlines Kitchen equipment operation and maintenance Medical Insurance Dental Insurance Vision Insurance Life Insurance 401k ServSafe Manager or equivalent food safety certification Culinary certificate or diploma preferred Knowledge of HACCP and airline catering standards Supervisory or team lead experience in a production kitchen Ability to work early mornings, nights, weekends, and holidays