Sous Chef-High Volume Commercial Production
$65,492–$81,865 year
On-site · Portland, Oregon, United States
Job Summary
Lead the cold kitchen in a fast-paced, high-volume airline-catering operation. Oversee all cold food production, ensure quality and presentation standards, and coordinate with the hot kitchen for seamless production. Responsible for supervising kitchen helpers, maintaining HACCP-compliant hygiene and safety, managing inventories, controlling costs, and ensuring accurate portioning and plating. Drive Continuous Improvement in cold production, sign off on Gold Standard presentations, train staff, and serve as primary point-of-contact for cold kitchen-related culinary questions. Must balance hands-on cooking with leadership of a team to deliver consistent, high-quality airline meals at scale.
Required Qualifications
- 3–5 years of experience in commercial cooking or culinary apprenticeship/certification required
- Strong knowledge of both hot and cold kitchen operations
- Knowledge of food safety and hygiene regulations (HACCP)
- Financial acumen including food cost control, inventory management, and waste minimization
- Strong communication and organizational skills
- Service-oriented mindset
- Proven leadership capability
- Proficient in Microsoft Office and Windows-based applications
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