LSG Sky Chefs
Seattle, Washington
Job Title: Head Chef Job Location: Seattle-USA-98188 Work Location Type: On-Site Salary Range: $90 000.00 per year About us LSG Sky Chefs is one of the world's largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted "Airline Caterer of the Year in North America" for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Role Purpose Statement The Head Chef collaborates closely with the Executive Chef to ensure exceptional daily food production at our Customer Service Center (CSC). Every dish reflects authenticity, adheres to company standards, and meets both menu specifications and customer expectations. As the Executive Chef's trusted partner, the Head Chef also assumes full operational leadership in their absence, maintaining seamless kitchen operations and consistently high standards. Main Accountabilities Supports all food production activities in the Hot and Cold Kitchen in responsible CSC which include but not limited to the following. Identifying deviations in inventories and production, initiates countermeasures if necessary Supports the controls and adjust of production plans, estimates consumption of food and equipment required to execute the daily production. Ensures compliance of recipe specifications and conducts sense-checks (Gold Standards) Participates in the development of food products and menus as needed. Must be aware of content in catering manuals; updates and distributes them within responsible CSC Supports the cost controlling of the budget, personnel and material costs Participates in menu presentations internal and external The coordination and controls countermeasures in the production in case of customer complaints Helps to develop and support existing training strategy and training plans for kitchen staff in responsible CSC Represents kitchen and kitchen staff in front of external stakeholders Actively researches and incorporates industry innovations and emerging food trends, ensuring continuous alignment and collaboration with Design Chefs. Participates in marketing activities as needed Ensures quality of goods received Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC 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) Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing Knowledge, Skills and Experience Five years of experience in commercial cooking. Apprenticeship or Graduation from an accredited culinary school Additional certifications (e.g. diet chef, industrial chef, design chef,) or equivalent professional experience preferred Certification with the American Culinary Federation a plus Knowledge of food and hygiene regulations (example: HACCP) Good communication and organizational skills Service orientation Good knowledge of Microsoft Office and Windows-based computer applications LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.
Job Title: Head Chef Job Location: Seattle-USA-98188 Work Location Type: On-Site Salary Range: $90 000.00 per year About us LSG Sky Chefs is one of the world's largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted "Airline Caterer of the Year in North America" for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Role Purpose Statement The Head Chef collaborates closely with the Executive Chef to ensure exceptional daily food production at our Customer Service Center (CSC). Every dish reflects authenticity, adheres to company standards, and meets both menu specifications and customer expectations. As the Executive Chef's trusted partner, the Head Chef also assumes full operational leadership in their absence, maintaining seamless kitchen operations and consistently high standards. Main Accountabilities Supports all food production activities in the Hot and Cold Kitchen in responsible CSC which include but not limited to the following. Identifying deviations in inventories and production, initiates countermeasures if necessary Supports the controls and adjust of production plans, estimates consumption of food and equipment required to execute the daily production. Ensures compliance of recipe specifications and conducts sense-checks (Gold Standards) Participates in the development of food products and menus as needed. Must be aware of content in catering manuals; updates and distributes them within responsible CSC Supports the cost controlling of the budget, personnel and material costs Participates in menu presentations internal and external The coordination and controls countermeasures in the production in case of customer complaints Helps to develop and support existing training strategy and training plans for kitchen staff in responsible CSC Represents kitchen and kitchen staff in front of external stakeholders Actively researches and incorporates industry innovations and emerging food trends, ensuring continuous alignment and collaboration with Design Chefs. Participates in marketing activities as needed Ensures quality of goods received Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC 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) Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing Knowledge, Skills and Experience Five years of experience in commercial cooking. Apprenticeship or Graduation from an accredited culinary school Additional certifications (e.g. diet chef, industrial chef, design chef,) or equivalent professional experience preferred Certification with the American Culinary Federation a plus Knowledge of food and hygiene regulations (example: HACCP) Good communication and organizational skills Service orientation Good knowledge of Microsoft Office and Windows-based computer applications LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.
LSG Sky Chefs
Houston, Texas
Job Title: Japanese Specialty Cuisine Sous Chef Job Location: Houston-USA-77032 Work Location Type: On-Site Salary Range: $75,000.00 - 80,000.00 About us LSG Sky Chefs is one of the world's largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted "Airline Caterer of the Year in North America" for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Position Overview Bring authentic flavors to the skies! As a Specialty Cuisine Sous Chef, specializing in Japanese cuisine, you'll craft scratch-made dishes that celebrate regional authenticity for our airline partners. This role is all about precision and passion ensuring every meal meets exacting airline specifications while delivering exceptional quality, safety, consistency, and presentation. From preparation to plating, you'll create in-flight dining experiences that feel truly world-class. Language: must have a basic understanding of the Japanese language including reading, writing and speaking Work location : Chefs facility located near IAH - George Bush Intercontinental Airport Work schedule: work 5 consecutive days and have 2 consecutive days off. Must be flexible to work a non-traditional work schedule including early mornings, evenings, weekends and holidays as business dictates. Operations : we operate 24/7, 365 days / year Main Accountabilities Prepare and cook complete authentic meals from scratch, including entrees, side dishes, sauces, and specialty items for a specific designated airline customer. Execute authentic recipes with consistency and efficiency, following detailed portioning, seasoning, and presentation standards set by each airline client. Plate dishes according to menu specifications, ensuring all components are flight-ready, visually appealing, and securely packaged. Adhere to all airline, HACCP, and food safety regulations, including proper handling, labeling, and temperature control of food items. Coordinate with other kitchen stations to ensure timely production and delivery of complete meal components. Maintain cleanliness and organization of workstations, equipment, and storage areas throughout each shift. Assist with menu presentations, chef tables, cycle changes, recipe testing, and implementation of new airline menus or seasonal offerings. Monitor inventory levels, report shortages, and support waste reduction initiatives. Knowledge, Skills and Experience Minimum 5 years of professional cooking experience in a high-volume or specialty kitchen environment; preparing authentic Japanese specialty cuisine. Must be able to read, write, and speak Japanese, at least a beginner level, to understand recipes and to interface with the customer Prior airline catering experience a plus but not required. Proficient in authentic Japanese cooking techniques and preparing the corresponding regional cuisine. Ability to follow airline plating guides, recipe specifications, and food presentation standards. Strong attention to detail and commitment to quality and timing to ensure deliverables are completed to meet the pre-determined Kitchen Ready Time. Knowledge of food safety and sanitation standards (HACCP). Ability to work a pre-determined schedule (shift) that meets the timeline for when the daily production needs to be performed and completed. Culinary degree, Formal training, Internship program, or On the Job training all preferred. Work in a hot kitchen environment with other chefs using the standard equipment that is associated with preparing the authentic cuisine that you would be responsible for. With the ability to stand for extended periods of time. Work in refrigerated environment when required to ensure specifications are followed Able to lift up and carry up to 50 lbs to include hot pans of food. LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.
Job Title: Japanese Specialty Cuisine Sous Chef Job Location: Houston-USA-77032 Work Location Type: On-Site Salary Range: $75,000.00 - 80,000.00 About us LSG Sky Chefs is one of the world's largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted "Airline Caterer of the Year in North America" for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Position Overview Bring authentic flavors to the skies! As a Specialty Cuisine Sous Chef, specializing in Japanese cuisine, you'll craft scratch-made dishes that celebrate regional authenticity for our airline partners. This role is all about precision and passion ensuring every meal meets exacting airline specifications while delivering exceptional quality, safety, consistency, and presentation. From preparation to plating, you'll create in-flight dining experiences that feel truly world-class. Language: must have a basic understanding of the Japanese language including reading, writing and speaking Work location : Chefs facility located near IAH - George Bush Intercontinental Airport Work schedule: work 5 consecutive days and have 2 consecutive days off. Must be flexible to work a non-traditional work schedule including early mornings, evenings, weekends and holidays as business dictates. Operations : we operate 24/7, 365 days / year Main Accountabilities Prepare and cook complete authentic meals from scratch, including entrees, side dishes, sauces, and specialty items for a specific designated airline customer. Execute authentic recipes with consistency and efficiency, following detailed portioning, seasoning, and presentation standards set by each airline client. Plate dishes according to menu specifications, ensuring all components are flight-ready, visually appealing, and securely packaged. Adhere to all airline, HACCP, and food safety regulations, including proper handling, labeling, and temperature control of food items. Coordinate with other kitchen stations to ensure timely production and delivery of complete meal components. Maintain cleanliness and organization of workstations, equipment, and storage areas throughout each shift. Assist with menu presentations, chef tables, cycle changes, recipe testing, and implementation of new airline menus or seasonal offerings. Monitor inventory levels, report shortages, and support waste reduction initiatives. Knowledge, Skills and Experience Minimum 5 years of professional cooking experience in a high-volume or specialty kitchen environment; preparing authentic Japanese specialty cuisine. Must be able to read, write, and speak Japanese, at least a beginner level, to understand recipes and to interface with the customer Prior airline catering experience a plus but not required. Proficient in authentic Japanese cooking techniques and preparing the corresponding regional cuisine. Ability to follow airline plating guides, recipe specifications, and food presentation standards. Strong attention to detail and commitment to quality and timing to ensure deliverables are completed to meet the pre-determined Kitchen Ready Time. Knowledge of food safety and sanitation standards (HACCP). Ability to work a pre-determined schedule (shift) that meets the timeline for when the daily production needs to be performed and completed. Culinary degree, Formal training, Internship program, or On the Job training all preferred. Work in a hot kitchen environment with other chefs using the standard equipment that is associated with preparing the authentic cuisine that you would be responsible for. With the ability to stand for extended periods of time. Work in refrigerated environment when required to ensure specifications are followed Able to lift up and carry up to 50 lbs to include hot pans of food. LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.