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Sous Chef
Company Name:LSG Sky Chefs
This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
Position Description:Description
If you're looking for career growth with a dynamic company, and the rare opportunity to develop your talents as you accept new challenges, let us cater to your career success today!

LSG Sky Chefs is the world's largest provider of integrated in-flight solutions, including airline catering, procurement, equipment management and total in-flight service management. LSG Sky Chefs caters approximately 270 airlines from more than 200 customer service centers in 48 countries. LSG Sky Chefs produces around 313 million airline meals a year.

We are seeking candidates who have the desire and commitment to help us achieve our mission, as well as develop our adjacent markets around the world. We are growing! We have new business and are presently seeking Sous/Production Chefs (2 openings) for our Seattle, WA facility. This is located near the Seattle-Tacoma International Airport.


Food Production

Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
Coordinates and controls 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
Monitors material consumption and communicates issues with Purchasing


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

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)

Experience and Skills Requirements:

Three to five years of experience in commercial cooking required
Apprenticeship or Certification course from culinary school preferred
Expert knowledge of food and hygiene regulations (HACCP)
Good communication and organizational skills
Service orientation
Leadership skills
Good knowledge of Microsoft Office and Windows-based computer applications
Must have experience cooking Arab/Indian cuisine
Must have experience cooking Middle Eastern/Asian cuisine
Understanding Halal and segregation techniques preferred
Customer service skills with the ability to interact directly with customers
Ability to demonstrate and train cooking skills to production cooks
Associates Degree in Culinary Arts, AFC Apprenticeship, or equivalent knowledge

Excellent interpersonal skills with the ability to interact effectively with internal and external customers

Strong work ethics and initiative as well as an appropriate sense of urgency

Minimum five years experience as a working chef with 2-3 years working in hight volume food production facility

Familiar with American and Asian cuisine

Very self motivated, able to work successfully with limited direction, very flexible, adjusts easily to change

Proficient in Microsoft Office (Outlook, Word, Excel)

Job Profile:
Position: Sous Chef
Start Date: Match Any
Job Category: Catering
Job Type: Full-time
Compensation: Negotiable
Experience: 3 years
Education: Associate Degree
Job Location(s): Washington
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