LSG Sky Chefs
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Sous Chef - Korean Cuisine
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LSG Sky Chefs Base pay range $68,000.00/yr - $80,000.00/yr Overview
LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Role Purpose Statement This Culinary Leader is responsible for the preparation of high quality airline meals, primarily of Korean Cuisine, in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. 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 is not available (e.g., vacation, off-days, menu presentation to customers). 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 daily to satisfy the production plan. Participates in the development of food products and menus as needed for menu presentations. Ensures content in catering manuals is followed and conducts updates when necessary. Implements countermeasures in production in case of customer complaints. Supports training of kitchen helpers. Quality Maintains and monitors hygiene, health and safety standards and ensures 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 Ensures the area of responsibility is properly organized, staffed and directed. Guides, motivates and develops subordinate employees within the Human Resources Policy. Enacts the company’s values and management principles within the department(s). Implements and controls the cost budget in the area of responsibility; initiates and steers corrective actions in case of deviations. Participates in and supports company 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 is required. Experience with Asian cuisine. Knowledge of food and hygiene regulations (HACCP). Understanding and demonstration of financial controls (e.g., keep food cost within budget, control stock levels, minimize waste). Good communication and organizational skills; service orientation. Proficiency in Microsoft Office and Windows-based computer applications. Seniority level
Associate Employment type
Full-time Job function
Production and Other Industries
Food and Beverage Manufacturing Airlines and Aviation
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Sous Chef - Korean Cuisine
role at
LSG Sky Chefs Base pay range $68,000.00/yr - $80,000.00/yr Overview
LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Role Purpose Statement This Culinary Leader is responsible for the preparation of high quality airline meals, primarily of Korean Cuisine, in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. 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 is not available (e.g., vacation, off-days, menu presentation to customers). 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 daily to satisfy the production plan. Participates in the development of food products and menus as needed for menu presentations. Ensures content in catering manuals is followed and conducts updates when necessary. Implements countermeasures in production in case of customer complaints. Supports training of kitchen helpers. Quality Maintains and monitors hygiene, health and safety standards and ensures 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 Ensures the area of responsibility is properly organized, staffed and directed. Guides, motivates and develops subordinate employees within the Human Resources Policy. Enacts the company’s values and management principles within the department(s). Implements and controls the cost budget in the area of responsibility; initiates and steers corrective actions in case of deviations. Participates in and supports company 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 is required. Experience with Asian cuisine. Knowledge of food and hygiene regulations (HACCP). Understanding and demonstration of financial controls (e.g., keep food cost within budget, control stock levels, minimize waste). Good communication and organizational skills; service orientation. Proficiency in Microsoft Office and Windows-based computer applications. Seniority level
Associate Employment type
Full-time Job function
Production and Other Industries
Food and Beverage Manufacturing Airlines and Aviation
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