Sous Chef-High Volume Commercial Production

Position: Sous Chef – Cold Food (High Volume Commercial Production) – Portland, USA (97218) Job Location: Portland – On‑Site Salary: $65,491.77 – $75,000.00 About SkyChefs SkyChefs delivers millions of meals and service experiences each year across 43 sites throughout the United States. Our teams work to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. Role Purpose Statement We are seeking a dynamic and detail‑oriented Sous Chef – Cold Food to lead the cold kitchen, driving the preparation and presentation of high‑quality airline meals that meet strict company standards, menu specifications, and production timelines. As a key culinary leader, you will oversee all cold food production while collaborating closely with the hot kitchen. This position requires a hands‑on leader who balances operational execution with team supervision. Location: Near Portland International Airport Main Accountabilities Food Production Execute and supervise food production activities: cleaning, cutting, marinating, seasoning, cooking, etc. Act as Executive Chef when absent (vacation, off‑days). Supervise and coordinate kitchen helpers in food storage. Conduct inventories and control kitchen helpers. Monitor material consumption and order food/equipment daily to meet production plan. Participate in product and menu development. Follow catering manuals; update when necessary. Address customer complaints with production countermeasures. Support training of kitchen helpers. Cold Food Department Lead all culinary activities in the cold kitchen. Ensure quality and integrity of components. Prepare and oversee production to meet quality, presentation, and specification standards. Establish and sign off on Gold Standard presentations. Ensure portion control with approved tools. Communicate with hot kitchen for shortages and operational adjustments. Oversee final quality and presentation of menu items. Maintain accurate menu specifications. Identify and escalates discrepancies requiring change notices. Primary contact for cold kitchen culinary questions during production. Quality Maintain hygiene, health and safety standards; comply with HACCP. Conduct quality control checks. Check goods received for quality. Ensure compliance with recipe specifications. Leadership Organize, staff and direct area of responsibility. Motivate and develop subordinates. Implement company values and management principles. Control cost budget; steer corrective actions if needed. Support company initiatives such as GQS, HACCP, Lean Manufacturing. Knowledge, Skills and Experience 3–5 years of experience in commercial cooking or culinary apprenticeship/certification. Strong knowledge of hot and cold kitchen operations. Knowledge of food safety and hygiene regulations (HACCP). Financial acumen: food cost control, inventory management, waste minimization. Strong communication and organizational skills. Service‑oriented mindset. Proven leadership capability. Proficient in Microsoft Office and Windows‑based applications. SkyChefs is an Equal Opportunity and affirmative action employer. #J-18808-Ljbffr LSG Lufthansa Service Holding AG