Sous Chef - Japanese Specialty Cuisine - Airline Catering

Job Title: Sous Chef - Japanese Specialty Cuisine - Airline Catering Job Location: Houston-USA-77032 Work Location Type: On-Site 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. Position Overview Bring authentic flavors to the skies in Houston, TX As a Specialty Cuisine Sous Chef, specializing in Japanese cuisine, you'll craft scratch-made dishes that celebrate regional authenticity for our airline partners. This role is all about precision and passion ensuring every meal meets exacting airline specifications while delivering exceptional quality, safety, consistency, and presentation. From preparation to plating, you'll create in-flight dining experiences that feel truly world-class.

• Language: conversational Japanese
• Cuisine : proficient in authentic Japanese cooking techniques and preparing the corresponding regional cuisine.
• Work location : Chefs facility located in Houston, TX near IAH - George Bush Intercontinental Airport
• Relocation : Yes! We offer relocation assistance to Houston for this specific opportunity
• Work schedule: work 5 consecutive days and have 2 consecutive days off. Days off are Wednesday & Thursday.
• Work shift: Day shift, 4:00am-2:00pm. Average work hours per day are 10-12 hours, as business dictates.
• Operations : we operate 24/7, 365 days / year

• Prepare and cook complete authentic meals from scratch, including entrees, side dishes, sauces, and specialty items for a specific designated airline customer.
• Execute authentic recipes with consistency and efficiency, following detailed portioning, seasoning, and presentation standards set by each airline client.
• Plate dishes according to menu specifications, ensuring all components are flight-ready, visually appealing, and securely packaged.
• Adhere to all airline, HACCP, and food safety regulations, including proper handling, labeling, and temperature control of food items.
• Coordinate with other kitchen stations to ensure timely production and delivery of complete meal components.
• Maintain cleanliness and organization of workstations, equipment, and storage areas throughout each shift.
• Assist with menu presentations, chef tables, cycle changes, recipe testing, and implementation of new airline menus or seasonal offerings.
• Monitor inventory levels, report shortages, and support waste reduction initiatives.

• Minimum 5 years of professional cooking experience in a high-volume or specialty kitchen environment; preparing authentic Japanese specialty cuisine.
• Must have some basic understanding of the Japanese language to understand recipes and to interface with the customer
• Prior airline catering experience a plus but not required.
• Proficient in authentic Japanese cooking techniques and preparing the corresponding regional cuisine required
• Ability to follow airline plating guides, recipe specifications, and food presentation standards.
• Strong attention to detail and commitment to quality and timing to ensure deliverables are completed to meet the pre-determined Kitchen Ready Time.
• Knowledge of food safety and sanitation standards (HACCP).
• Ability to work a pre-determined schedule (shift) that meets the timeline for when the daily production needs to be performed and completed.
• Culinary degree, Formal training, Internship program, or On the Job training all preferred.
• Work in a hot kitchen environment with other chefs using the standard equipment that is associated with preparing the authentic cuisine that you would be responsible for. With the ability to stand for extended periods of time.
• Work in refrigerated environment when required to ensure specifications are followed
• Able to lift up and carry up to 50 lbs to include hot pans of food.