Abby's Catering
Bilingual Commercial Airline - Catering Sous Chef
Abby's Catering, Houston, Texas, United States, 77246
Description
ABOUT US
Abby’s Catering is the longest-standing in-flight and corporate catering company in Houston, proudly serving the Houston & Dallas Metro markets. We specialize in high-volume, chef-executed airline catering where
precision, consistency, food safety, and timing
are critical to success.
Our operation is built on structure, discipline, and teamwork. We deliver exceptional food experiences by executing approved menus flawlessly—every flight, every day.
POSITION SUMMARY
The Sous Chef is a
production-focused leadership role
responsible for overseeing daily culinary operations in a high-volume airline catering environment. This position ensures all menu items are executed
exactly according to approved recipes, airline specifications, portion standards, and production schedules , while maintaining strict compliance with
HACCP, food safety, and traceability requirements
throughout the production process.
This is
not a creative or menu-development role . Success in this position is measured by
accuracy, consistency, compliance, documentation, and on-time kitchen departures . The Sous Chef leads teams to execute established processes with discipline, efficiency, and accountability in a 24/7, deadline-driven operation.
Direct Reports:
Line Cooks, Prep Cooks, Production Assistants
SAFETY & COMPLIANCE
Maintain daily compliance with all Food Safety, HACCP, GMP, and traceability standards
Enforce sanitation, personal hygiene, and PPE requirements across all shifts
Conduct line checks, audits, and documentation reviews; address deviations immediately
Ensure all production meets airline, customer, and regulatory requirements
Maintain a safe, organized, and hazard-free kitchen environment at all times
EQUIPMENT & SANITATION SUPPORT
Oversee proper handling, cleaning, and sanitation of all kitchen tools and equipment
Ensure workstations and production areas are cleaned, sanitized, and reset per standards
Report equipment issues promptly and ensure corrective actions are completed
Support workflow efficiency, layout discipline, and operational improvements
DUTIES
Lead, train, and supervise culinary teams to execute
standardized menus without deviation
Execute approved recipes, batch instructions, portion standards, and plating guides exactly as written
Coordinate daily production priorities based on flight schedules and kitchen departure times
Verify compliance with recipes, specs, and airline presentation requirements
Ensure finished products are delivered
on time
for all kitchen departure deadlines
Control food costs through portion accuracy, FIFO rotation, waste reduction, and labor oversight
Provide hands‑on coaching to reinforce
recipe compliance and execution discipline
Maintain clean, organized production areas across all shifts
Promote teamwork, accountability, and clear communication
Support menu rollouts, production tests, and airline programs
as designed—not modified
Perform additional responsibilities as assigned by the Executive Chef
Important Role Clarification:
This position does
not
involve menu creation, recipe development, or creative interpretation. All production follows established specifications and airline‑approved standards.
OUR MISSION & CORE VALUES
Abby’s Catering aims to remain the leading in-flight and corporate catering company in the Houston & Dallas Metro markets by operating responsibly, efficiently, and with uncompromising food safety standards.
CATCH — Our Core Values
Customer Service:
Deliver excellence with every flight
Accountability:
Own results, standards, and outcomes
Teamwork:
Collaborate to win together
Competitiveness:
Strive for the highest levels of quality, safety, and efficiency
Honesty:
Act with integrity, transparency, and respect
Requirements
JOB REQUIREMENTS
Minimum
3+ years of culinary leadership experience
in high-volume, structured environments
Proven ability to work in
process-driven, recipe-controlled production operations
Ability to thrive in cold-room production environments (as low as
36°F ) for extended periods
Availability for rotating shifts, weekends, holidays, and overtime as required
Strong leadership, organizational, and communication skills
Bilingual English/Spanish required
(verbal communication for team leadership)
Ability to read and interpret airline recipes, plating instructions, and batch production guides
Basic computer skills (Microsoft Office and production systems)
Reliable, proactive, and able to work independently
High School Diploma or equivalent required
Culinary Arts certificate or degree preferred
Airline or aviation catering experience strongly preferred
Must be legally authorized to work in the U.S. (no sponsorship available)
Food Handler / Food Safety Manager Certification required
(ServSafe or equivalent)
WORK ENVIRONMENT
Cold-room and hot production kitchen environments
Fast-paced, deadline-driven airline catering operation
Standing for long periods; repetitive motion; moderate‑to‑heavy lifting
Exposure to kitchen equipment, carts, sharp tools, and high‑traffic areas
24/7 operation requiring schedule flexibility
#J-18808-Ljbffr
ABOUT US
Abby’s Catering is the longest-standing in-flight and corporate catering company in Houston, proudly serving the Houston & Dallas Metro markets. We specialize in high-volume, chef-executed airline catering where
precision, consistency, food safety, and timing
are critical to success.
Our operation is built on structure, discipline, and teamwork. We deliver exceptional food experiences by executing approved menus flawlessly—every flight, every day.
POSITION SUMMARY
The Sous Chef is a
production-focused leadership role
responsible for overseeing daily culinary operations in a high-volume airline catering environment. This position ensures all menu items are executed
exactly according to approved recipes, airline specifications, portion standards, and production schedules , while maintaining strict compliance with
HACCP, food safety, and traceability requirements
throughout the production process.
This is
not a creative or menu-development role . Success in this position is measured by
accuracy, consistency, compliance, documentation, and on-time kitchen departures . The Sous Chef leads teams to execute established processes with discipline, efficiency, and accountability in a 24/7, deadline-driven operation.
Direct Reports:
Line Cooks, Prep Cooks, Production Assistants
SAFETY & COMPLIANCE
Maintain daily compliance with all Food Safety, HACCP, GMP, and traceability standards
Enforce sanitation, personal hygiene, and PPE requirements across all shifts
Conduct line checks, audits, and documentation reviews; address deviations immediately
Ensure all production meets airline, customer, and regulatory requirements
Maintain a safe, organized, and hazard-free kitchen environment at all times
EQUIPMENT & SANITATION SUPPORT
Oversee proper handling, cleaning, and sanitation of all kitchen tools and equipment
Ensure workstations and production areas are cleaned, sanitized, and reset per standards
Report equipment issues promptly and ensure corrective actions are completed
Support workflow efficiency, layout discipline, and operational improvements
DUTIES
Lead, train, and supervise culinary teams to execute
standardized menus without deviation
Execute approved recipes, batch instructions, portion standards, and plating guides exactly as written
Coordinate daily production priorities based on flight schedules and kitchen departure times
Verify compliance with recipes, specs, and airline presentation requirements
Ensure finished products are delivered
on time
for all kitchen departure deadlines
Control food costs through portion accuracy, FIFO rotation, waste reduction, and labor oversight
Provide hands‑on coaching to reinforce
recipe compliance and execution discipline
Maintain clean, organized production areas across all shifts
Promote teamwork, accountability, and clear communication
Support menu rollouts, production tests, and airline programs
as designed—not modified
Perform additional responsibilities as assigned by the Executive Chef
Important Role Clarification:
This position does
not
involve menu creation, recipe development, or creative interpretation. All production follows established specifications and airline‑approved standards.
OUR MISSION & CORE VALUES
Abby’s Catering aims to remain the leading in-flight and corporate catering company in the Houston & Dallas Metro markets by operating responsibly, efficiently, and with uncompromising food safety standards.
CATCH — Our Core Values
Customer Service:
Deliver excellence with every flight
Accountability:
Own results, standards, and outcomes
Teamwork:
Collaborate to win together
Competitiveness:
Strive for the highest levels of quality, safety, and efficiency
Honesty:
Act with integrity, transparency, and respect
Requirements
JOB REQUIREMENTS
Minimum
3+ years of culinary leadership experience
in high-volume, structured environments
Proven ability to work in
process-driven, recipe-controlled production operations
Ability to thrive in cold-room production environments (as low as
36°F ) for extended periods
Availability for rotating shifts, weekends, holidays, and overtime as required
Strong leadership, organizational, and communication skills
Bilingual English/Spanish required
(verbal communication for team leadership)
Ability to read and interpret airline recipes, plating instructions, and batch production guides
Basic computer skills (Microsoft Office and production systems)
Reliable, proactive, and able to work independently
High School Diploma or equivalent required
Culinary Arts certificate or degree preferred
Airline or aviation catering experience strongly preferred
Must be legally authorized to work in the U.S. (no sponsorship available)
Food Handler / Food Safety Manager Certification required
(ServSafe or equivalent)
WORK ENVIRONMENT
Cold-room and hot production kitchen environments
Fast-paced, deadline-driven airline catering operation
Standing for long periods; repetitive motion; moderate‑to‑heavy lifting
Exposure to kitchen equipment, carts, sharp tools, and high‑traffic areas
24/7 operation requiring schedule flexibility
#J-18808-Ljbffr