About us

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

The Culinary Task Force Sous Chef is responsible for supporting a wide range of culinary initiatives across the North American region, including menu presentations, operational support, culinary workshops, and customer service center (CSC) engagements. This role plays a critical part in driving culinary excellence, innovation, and consistency across locations.

As a remote-based position, the role requires extensive travel and hands-on involvement in daily culinary operations, making it ideal for a highly adaptable and experienced culinary professional.

Main Accountabilities

• Collaborate with Design & Development Chefs to create innovative, customer-focused culinary products and presentations
• Represent the company at culinary workshops, trade shows, and continuing education events to stay current with emerging techniques, ingredients, and trends
• Provide operational support across multiple locations in North America, including hands-on assistance with menu rollouts and kitchen execution
• Maintain and organize the HQ test kitchen, ensuring equipment functionality and cleanliness
• Manage inventory rotation across dry storage, walk-in coolers, and freezers to maximize shelf life and minimize waste
• Work cross-functionally with chefs, managers, procurement, analysts, and quality teams to align culinary goals with business objectives
• Document and input ingredient and recipe data into CBASE, ensuring accuracy in yields, specifications, and methodology
• Prepare menu items according to detailed recipe specifications and standardized methods
• Support the development and documentation of new recipes and ingredients at both MS3 (ingredient) and MS2 (recipe) levels within company systems
• Contribute to process improvement initiatives and culinary development projects
• Maintain detailed records of culinary projects, timelines, and deliverables
• Participate in and support company-sponsored initiatives, events, and executive engagements, including customer luncheons and board meetings

Knowledge, Skills and Experience

• Associate degree in Culinary Arts or completion of an accredited culinary apprenticeship program, with strong proficiency in both classical and modern culinary techniques
• Demonstrated ability to work across all hot kitchen and cold food assembly stations in high-volume, production-driven environments
• 3–5 years of experience as a Sous Chef or equivalent leadership role, with a proven track record of team management and operational excellence
• Willingness and ability to travel up to 75% of the time, including extended stays of up to two weeks, to support regional culinary operations
• Strong knowledge of food safety and hygiene regulations, including HACCP standards
• Excellent oral, written, and interpersonal communication skills, with the ability to collaborate effectively across diverse teams and stakeholders
•