About us

Role Purpose Statement

The Sous Chef – Korean Culinary Cuisine at LSG Sky Chefs is responsible for supporting the efficient operation of the kitchen by preparing and executing authentic, high-quality Korean dishes for airline catering services. This role ensures the consistency of Korean flavors and presentations while maintaining strict food safety and quality standards. The Sous Chef will collaborate closely with the Head Chef to develop innovative menu offerings, manage inventory, and ensure timely meal production. This role offers the opportunity to work closely with Korean Air, supporting their premium in-flight catering operations and contributing to a world-class culinary experience. This position plays a critical role in upholding LSG Sky Chefs’ commitment to excellence and customer satisfaction in the airline catering industry.

Work Location: SKYCHEFS- East Point Atlanta

Work Type- Onsite

Work Schedule- 5:30 AM- 2:00 PM Tuesday/Wednesday Off

Language Requirement:
The Sous Chef must speak, read, and understand Korean to ensure accurate interpretation of recipes, communication with Korean-speaking team members, and preservation of authentic culinary techniques.

Main Accountabilities

Food Production

• Execute and supervise food production activities, including cleaning, cutting, marinating, seasoning, and cooking.
• Assume responsibilities of the Executive Chef during absences (e.g., vacations, off-days, menu presentations to customers).
• Supervise and coordinate kitchen staff in food storage and handling, ensuring FIFO (First In, First Out) principles.
• Conduct and oversee inventory management.
• Monitor material consumption and order food and equipment as needed for daily production.
• Participate in menu development and presentations, ensuring authenticity of Korean cuisine.
• Maintain and update catering manuals as required.
• Implement corrective measures in response to customer complaints.
• Support training and development of kitchen helpers.

Quality

• Ensure compliance with hygiene, health, and safety standards, including HACCP regulations.
• Conduct quality control checks on goods received and during production.
• Monitor adherence to recipe specifications and portion control.

Leadership

• Organize, staff, and direct the assigned kitchen area effectively.
• Guide, motivate, and develop team members in alignment with company values and HR policies.
• Manage cost budgets, monitor variances, and implement corrective actions.
• Support company initiatives such as Global Quality Standard (GQS), HACCP, and Lean Manufacturing.

Knowledge, Skills and Experience

• Language: Must be fluent in speaking, reading, and understanding Korean.
• 3–5 years of experience in commercial cooking or completion of a culinary apprenticeship/certification.
• Proven experience in Korean or Asian cuisine.
• Knowledge of food safety and hygiene regulations (HACCP).
• Understanding of financial controls (e.g., food cost management, inventory control, waste reduction).
• Strong communication and organizational skills.
• Service-oriented mindset with leadership capabilities.
• Proficiency in Microsoft Office and Windows-based applications.