Sous Chef
$60,000–$74,000 year
On-site · Des Plaines, Illinois, United States
Job Summary
Role focuses on ensuring the consistent preparation of high-quality airline meals, supervising kitchen helpers, and maintaining HACCP-compliant standards in a fast-paced, high-volume on-site kitchen near Chicago O’Hare. Responsibilities include overseeing production activities, inventory, menu development support, quality checks against HACCP, and leading a team to meet daily production plans. Requires 3–5 years of commercial cooking experience or culinary school certification, knowledge of food safety, and strong leadership with cost-control and organizational skills.
Required Qualifications
- Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required
- Certification from culinary school required
- Knowledge of HACCP regulations and food safety standards
- Ability to supervise and train kitchen staff and helpers
- Strong communication and organizational skills
- Proficiency with Microsoft Office and Windows-based computer applications
- Understanding of food cost controls and budgeting
Apply with one swipe on Sorce. We auto-fill applications and apply on your behalf — no cover letters, no 40-minute forms.
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.