Sous Chef PM Shift - Airline Catering

Job Title: Sous Chef PM Shift - Airline Catering
Job Location: Houston-USA-77032
Work Location Type: On-Site
Salary Range: $57,000.00 - 71,000.00

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

The PM Sous Chef (evening shift) is responsible for ensuring the preparation and production of high-quality airline meals in accordance with company standards, customer specifications, menu requirements, and production schedules. This role oversees kitchen operations and kitchen support staff, ensuring compliance with food safety, hygiene, quality, and operational standards while maintaining efficiency and cost control within the production environment.

• Work location

  SkyChefs kitchen facility near George Bush Intercontinental Airport - IAH

  
  

• Work schedule

  PM shift working 2pm-10pm Thursday-Monday, with Tuesday & Wednesday off

  
  

  • Must be flexible to work beyond an 8 hour shift if business dicatates
• We operate 24/7, 365

What You'll Do

Food Production & Kitchen Operations

• 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 staff 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 staff

Quality, Food Safety & Compliance

• Ensure compliance with all food safety, hygiene, health, and sanitation standards.
• Monitor adherence to Hazard Analysis and Critical Control Point (HACCP) requirements and company quality standards.
• Conduct quality control inspections throughout the production process.
• Perform quality checks on incoming goods and ingredients to verify freshness, quantity, and compliance with specifications.
• Ensure recipes, portion controls, and presentation standards are consistently followed.
• Identify quality concerns and implement corrective actions to maintain customer satisfaction and operational excellence.

Leadership & People Management

• Organize and manage daily operations within the assigned area of responsibility.
• Ensure appropriate staffing levels and effective allocation of resources to meet production demands.
• Lead, coach, motivate, and develop team members in alignment with company policies and performance expectations.
• Foster a positive work environment that reflects the company's values, culture, and management principles.
• Promote teamwork, accountability, and continuous improvement within the kitchen.
• Support employee training initiatives and ensure compliance with operational and safety procedures.

Financial & Operational Management

• Monitor food costs, inventory usage, and operational expenses to support budget objectives.
• Implement cost-control measures to minimize waste and optimize resource utilization.
• Analyze variances and initiate corrective actions to address cost or productivity deviations.
• Support continuous improvement initiatives, including Global Quality Standards (GQS), HACCP programs, Lean Manufacturing, and other company-sponsored projects

What We Look for in a Candidate

• Culinary School Certification, Apprenticeship, or equivalent professional culinary training preferred
• 3+ years experience in commercial, industrial, airline, hotel, or large-scale catering food production.
• Previous supervisory or team leadership experience preferred.
• Strong knowledge of food preparation techniques and commercial kitchen operations.
• Thorough understanding of food safety, sanitation, and HACCP regulations.
• Knowledge of inventory management, stock control, and food cost management.
• Ability to maintain food costs within budget while minimizing waste and maximizing product utilization.
• Strong leadership, coaching, and team development skills.
• Excellent organizational, planning, and time-management abilities.
• Effective verbal and written communication skills.
• Strong customer service and service-oriented mindset.
• Ability to work in a fast-paced, high-volume production environment.
• Proficiency in Microsoft Office Suite and Windows-based computer applications.
• Strong problem-solving and decision-making skills.
  

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