Sous Chef
$56,949–$71,186 year
On-sitePittsburgh, Pennsylvania, United States
Job Summary
Prepare and supervise the production of airline meals, ensuring proper cleaning, cutting, cooking, and presentation while maintaining FIFO inventory management and stock rotation. Oversee daily kitchen operations, coordinate kitchen helpers for efficient workflow, and act as the Executive Chef's delegate during absences. Monitor food costs, place daily orders, and conduct quality control inspections to verify ingredient freshness and adherence to HACCP standards. Lead, coach, and develop kitchen staff, fostering a positive environment that aligns with company values and performance expectations. Manage corrective actions for customer complaints or production issues while supporting continuous improvement initiatives in Lean Manufacturing and Global Quality Standards.
Required Qualifications
- Minimum of three (3) to five (5) years of experience in commercial, industrial, airline, hotel, or large-scale catering food production
- Thorough understanding of food safety, sanitation, and HACCP regulations
- Knowledge of inventory management, stock control, and food cost management
- Ability to maintain food costs within budget while minimizing waste and maximizing product utilization
- Strong leadership, coaching, and team development skills
- Excellent organizational, planning, and time-management abilities
- Effective verbal and written communication skills
- Strong customer service and service-oriented mindset
- Ability to work in a fast-paced, high-volume production environment
- Proficiency in Microsoft Office Suite and Windows-based computer applications
- Strong problem-solving and decision-making skills
Desired Qualifications
- Culinary School Certification, Apprenticeship, or equivalent professional culinary training preferred
- Previous supervisory or team leadership experience preferred
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