Skills

Aviation Industryunmatched

Budget Managementunmatched

Budgetingunmatched

Catering Servicesunmatched

Communication Skillsunmatched

Cook Dishesunmatched

Corrective Actionunmatched

Cost Controlunmatched

Culinary Operationsunmatched

FIFOunmatched

Financial Controlunmatched

Food Deliveryunmatched

Food Productionunmatched

Food Safetyunmatched

Hazard Analysisunmatched

Human Resourcesunmatched

Industry Standardsunmatched

Inventory Managementunmatched

Leadershipunmatched

Lean Manufacturingunmatched

Logisticsunmatched

Maintain Complianceunmatched

Materials Trackingunmatched

Organizational Skillsunmatched

Product Developmentunmatched

Production Planningunmatched

Production Volumeunmatched

Quality Controlunmatched

Quality Managementunmatched

Quality Monitoringunmatched

Regulationsunmatched

Restaurantunmatched

Retailunmatched

Safety Standardsunmatched

Safety/Work Safetyunmatched

Team Lead/Managerunmatched

Description

Job Title: Sous Chef-Commercial (Airline Catering)
Job Location: Portland-USA-97218
Work Location Type: On-Site
Salary Range: $66,000.00 - 78,000.00

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.

Role Purpose Statement

Ready to move beyond the restaurant kitchen?

We're looking for a formally trained Sous Chef with experience in high-volume food production, airline catering, commercial kitchens, or other large-scale culinary operations. In this role, you'll lead teams producing thousands of premium airline meals daily while maintaining the highest standards of quality, food safety, and operational excellence.

This is a production-focused culinary leadership role where consistency, efficiency, and scale matter as much as culinary skill. This position reports to the Executive Chef.

Location: Located near Portland International Airport

Benefits: We offer a comprehensive benefits package with no waiting period, starts Day 1.

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 not available ie. Vacation, off-days, menu presentation to customers, etc.
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 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 helpers

Quality

Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (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

Ensure that the area of responsibility is properly organized, staffed and directed
Guide, motivate and develop the subordinate employees within the Human Resources Policy
Make the company's values and management principles live in the department(s)
Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
Participate and support company sponsored 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 required
Knowledge of food and hygiene regulations (HACCP)
Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)
Good communication and organizational skills
Service orientation
Leadership skills
Good knowledge of Microsoft Office and Windows-based computer applications

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

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