Sous Chef, Operations
$68,000–$70,000 year
On-site · Schiller Park, Illinois, United States
Job Summary
Oversee food production in airline catering operations as Sous Chef, Operations, providing culinary leadership, ensuring HACCP/food safety compliance, supervising a team of cooks and production staff, and coordinating daily production sheets and shift tasks. Responsibilities include training staff, maintaining quality and quantity standards, managing labor and scheduling, ensuring regulatory compliance (FDA/USDA), and driving efficient operation in a high-volume kitchen. ServSafe certification is preferred; bilingual in Spanish is a plus.
Required Qualifications
- Minimum 1-3 years as a Chef and/or Sous Chef
- Minimum 7 years as a cook
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