Sous Chef-High Volume Commercial Production

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Job Title: Sous Chef-High Volume Commercial Production
Job Locion: Portland-USA-97218
Work Locion Type: On-Site
Salary Range: $65,491.77 - 75,000.00

About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nions leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United Stes. Built on a legacy of operional excellence, culinary expertise, and continuous innovion, we are committed to setting the industry standard in aviion 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 every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job its an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join Americas first, foremost, and finest and take your career to new heights. Role Purpose Stement

We are seeking a dynamic and detail-oriented Sous Chef Cold Food to join our Portland operions team. In this role, you will lead the cold kitchen, driving the preparion and presention of high-quality airline meals th meet strict company standards, menu specificions, and production timelines.

As a key culinary leader, you will oversee all cold food production while collaboring closely with the hot kitchen to ensure seamless operions across the facility. You will play a critical role in delivering exceptional food quality, maintaining consistency scale, and ensuring compliance with food safety and hygiene standards.

This position requires a hands-on leader who can balance operional execution with team supervisionguiding kitchen staff, maintaining high culinary standards, and stepping in to support hot kitchen operions when needed. If you thrive in a fast-paced, high-volume environment and are passione about quality, precision, and teamwork, this is an exciting opportunity to make a meaningful impact.

Locion: near Portland Internional Airport

Benefits: No waiting period, eligible as of Day 1.

Main Accountabilities

Food Production

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marining, seasoning, cooking of food items etc.
• Assumes responsibilities of Executive Chef when he/she not available ie. Vacion, off-days, menu presention to customers, etc.
• Supervise, coordine and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle)
• Conducts, coordines and supervises inventories
• Monitors merial consumption and orders required food and equipment on a daily basis to sisfy the daily production plan
• Participes in the development of food products and menus as needed for menu presentions
• Must be aware of content in cering manuals; conducts updes when necessary
• Executes countermeasures in the production in case of customer complaints
• Supports training of kitchen helpers

Cold Food Department

• Leads all culinary activities in the cold kitchen, including preparion and production of cold food items such as vinaigrettes, dressings, sauces, desserts, marinades, sandwiches, and salads.
• Ensures the quality and integrity of all components used for pling (freshness, expirion des, and proper ingredient usage).
• Prepares and oversees production to ensure all cold food items meet quality, presention, and specificion standards.
• Establishes and signs off on Gold Standard presentions prior to production and pling.
• Ensures proper portion control using approved tools (portion scoops, scales) and prohibits improper equipment usage.
• Maintains direct communicion with the hot kitchen to address production shortages, overages, and operional adjustments in real time.
• Oversees the final quality and presention of all completed menu items.
• Ensures all menu specificions are accure, up to de, and properly communiced to the production team.
• Identifies, addresses, and escales culinary discrepancies requiring change notices (e.g., incorrect photos, unit of measure errors, pling inconsistencies, missing ingredients).
• Serves as the primary point of contact for all cold kitchen-reled culinary questions during daily production.

Quality

• Maintains and monitors hygiene, health and safety standards and monitors th Hazard Analysis and Critical Control Point (HACCP) regulions are adhered to
• Maintains and monitors quality, conducts quality control checks according to HACCP regulions
• Conducts quality checks of goods received
• Monitors and ensures compliance with recipe specificions

Leadership

• Ensure th the area of responsibility is properly organized, staffed and directed
• Guide, motive and develop the subordine 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; initie and steer corrective actions in case of deviions
• Participe and support company sponsored initiives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing
  

Knowledge, Skills and Experience

• 35 years of experience in commercial cooking, or culinary apprenticeship/certificion required.
• Strong knowledge of both hot and cold kitchen operions, with emphasis on cold food production.
• Knowledge of food safety and hygiene regulions (HACCP).
• Financial acumen, including food cost control, inventory management, and waste minimizion.
• Strong communicion and organizional skills.
• Service-oriented mindset.
• Proven leadership capability.
• Proficient in Microsoft Office and Windows-based applicions.

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

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