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Job Title: Sous Chef - Airline Catering Job Location: Austin-USA-78719 Work Location Type: On-Site Salary Range: $57,000.00 - 71,000.00 About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation's leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job - it's an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America's first, foremost, and finest and take your career to new heights. Position Overview We are seeking a highly driven Sous Chef to join our culinary leadership team, reporting directly to the Executive Chef. This role is ideal for a hands-on leader with commercial food production experience who thrives in a fast-paced, high-volume environment and is passionate about both operational excellence and culinary innovation . In this role, you will share oversight of production for premium airline catering, ensuring meals are executed to the highest standards of quality, consistency, and food safety. You'll lead and develop team members in collaboration with the Executive Chef. We're looking for someone who combines strong kitchen leadership with a forward-thinking mindset. Someone who not only executes but also contributes to evolving menus, improving processes, and bringing fresh ideas to life. Work location : SkyChefs kitchen facility located near Austin Bergstrom Airport Work schedule : work 5 consecutive days on and have 2 consecutive days off. Must be flexible to work early mornings, evenings, weekends and holidays as needed to support our business operations Benefits: available day 1 of employment - no waiting period We operation 24/7, 365 Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc. Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts, coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen staff Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership 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 Formal Culinary Degree or equivalent (Apprenticeship, Culinary Related Military Training, Certification with ACF, Etc.) required 3+ years experience in culinary operations Strong knowledge of HACCP, food safety and sanitation standards. Bilingual highly preferred Union experience a plus Ability to work under pressure and manage multiple production priorities in a fast paced, high volume culinary environment. Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong leadership, communication and organizational skills Service orientation mindset with an entrepreneurial spirit Proficiency with Microsoft Office and Windows-based computer applications SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Join the team at Hershey Lodge, an award-winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you'll enjoy the sweet hospitality and iconic chocolate details around every corner. This position is responsible for culinary operations including food quality and team development at The Hershey Lodge. The Chef de Cuisine will work with a culinary team of 6 to 8 and report directly to the Executive Sous Chef, Hershey Lodge. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards. Ensure well executed food preparation, sanitation, and safety standards in the kitchens. Challenge and train the culinary team for development and advancement. Provide regular coaching and performance reviews for employee development. Use hands-on training to further develop culinary team members of all levels including cooks, interns, apprentices and stewarding team members. Participate in the interviewing, training, scheduling, and motivating culinary staff. Collaborate with stewarding managers and employees to ensure safe, clean and sanitary standards are maintained. Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey. Develop menus in collaboration with the Executive Sous Chef and Executive Chef utilizing input from the culinary and food and beverage teams. Menus will be consistent with the restaurant's identity and price point. Maintain up to date recipes and plate presentation sheets for training and consistency. Coordinate all aspects of guest dietary needs for safe preparation of meals. Requisition supplies and partner with the purchasing team to ensure quality product is on hand. Maintain up-to-date costing, appropriate food inventory levels, and processes to support the budgeted food cost targets. Manage labor costs to budget through effective scheduling and daily management of labor. Perform other duties as assigned Qualifications: Minimum of 5 years of related experience. Minimum of 2 years supervisory experience. 18 Years of age or older, Experience in high-volume a la carte and banquet operations Completion of high school or GED Associate's degree - Culinary Arts Post-Employment - ServSafe Certificate Job Demands: While performing the duties of this job, the employee is required to: Climbing Ladders Occasional ( Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dust, mists, gasses, or poor ventilation. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a flexible schedule, which may include evenings, mornings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a flexible schedule, which may include evenings, mornings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a flexible schedule, which may include evenings, mornings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Join the team at Hershey Lodge, an award-winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you'll enjoy the sweet hospitality and iconic chocolate details around every corner. This position is responsible for culinary operations including food quality and team development at The Hershey Lodge. The Chef de Cuisine will work with a culinary team of 6 to 8 and report directly to the Executive Sous Chef, Hershey Lodge. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards. Ensure well executed food preparation, sanitation, and safety standards in the kitchens. Challenge and train the culinary team for development and advancement. Provide regular coaching and performance reviews for employee development. Use hands-on training to further develop culinary team members of all levels including cooks, interns, apprentices and stewarding team members. Participate in the interviewing, training, scheduling, and motivating culinary staff. Collaborate with stewarding managers and employees to ensure safe, clean and sanitary standards are maintained. Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey. Develop menus in collaboration with the Executive Sous Chef and Executive Chef utilizing input from the culinary and food and beverage teams. Menus will be consistent with the restaurant's identity and price point. Maintain up to date recipes and plate presentation sheets for training and consistency. Coordinate all aspects of guest dietary needs for safe preparation of meals. Requisition supplies and partner with the purchasing team to ensure quality product is on hand. Maintain up-to-date costing, appropriate food inventory levels, and processes to support the budgeted food cost targets. Manage labor costs to budget through effective scheduling and daily management of labor. Perform other duties as assigned Qualifications: Minimum of 5 years of related experience. Minimum of 2 years supervisory experience. 18 Years of age or older, Experience in high-volume a la carte and banquet operations Completion of high school or GED Associate's degree - Culinary Arts Post-Employment - ServSafe Certificate Job Demands: While performing the duties of this job, the employee is required to: Climbing Ladders Occasional ( Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dust, mists, gasses, or poor ventilation. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Join the team at Hershey Lodge, an award-winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you'll enjoy the sweet hospitality and iconic chocolate details around every corner. This position is responsible for culinary operations including food quality and team development at The Hershey Lodge. The Chef de Cuisine will work with a culinary team of 6 to 8 and report directly to the Executive Sous Chef, Hershey Lodge. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards. Ensure well executed food preparation, sanitation, and safety standards in the kitchens. Challenge and train the culinary team for development and advancement. Provide regular coaching and performance reviews for employee development. Use hands-on training to further develop culinary team members of all levels including cooks, interns, apprentices and stewarding team members. Participate in the interviewing, training, scheduling, and motivating culinary staff. Collaborate with stewarding managers and employees to ensure safe, clean and sanitary standards are maintained. Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey. Develop menus in collaboration with the Executive Sous Chef and Executive Chef utilizing input from the culinary and food and beverage teams. Menus will be consistent with the restaurant's identity and price point. Maintain up to date recipes and plate presentation sheets for training and consistency. Coordinate all aspects of guest dietary needs for safe preparation of meals. Requisition supplies and partner with the purchasing team to ensure quality product is on hand. Maintain up-to-date costing, appropriate food inventory levels, and processes to support the budgeted food cost targets. Manage labor costs to budget through effective scheduling and daily management of labor. Perform other duties as assigned Qualifications: Minimum of 5 years of related experience. Minimum of 2 years supervisory experience. 18 Years of age or older, Experience in high-volume a la carte and banquet operations Completion of high school or GED Associate's degree - Culinary Arts Post-Employment - ServSafe Certificate Job Demands: While performing the duties of this job, the employee is required to: Climbing Ladders Occasional ( Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dust, mists, gasses, or poor ventilation. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Join the team at Hershey Lodge, an award-winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you'll enjoy the sweet hospitality and iconic chocolate details around every corner. This position is responsible for culinary operations including food quality and team development at The Hershey Lodge. The Chef de Cuisine will work with a culinary team of 6 to 8 and report directly to the Executive Sous Chef, Hershey Lodge. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards. Ensure well executed food preparation, sanitation, and safety standards in the kitchens. Challenge and train the culinary team for development and advancement. Provide regular coaching and performance reviews for employee development. Use hands-on training to further develop culinary team members of all levels including cooks, interns, apprentices and stewarding team members. Participate in the interviewing, training, scheduling, and motivating culinary staff. Collaborate with stewarding managers and employees to ensure safe, clean and sanitary standards are maintained. Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey. Develop menus in collaboration with the Executive Sous Chef and Executive Chef utilizing input from the culinary and food and beverage teams. Menus will be consistent with the restaurant's identity and price point. Maintain up to date recipes and plate presentation sheets for training and consistency. Coordinate all aspects of guest dietary needs for safe preparation of meals. Requisition supplies and partner with the purchasing team to ensure quality product is on hand. Maintain up-to-date costing, appropriate food inventory levels, and processes to support the budgeted food cost targets. Manage labor costs to budget through effective scheduling and daily management of labor. Perform other duties as assigned Qualifications: Minimum of 5 years of related experience. Minimum of 2 years supervisory experience. 18 Years of age or older, Experience in high-volume a la carte and banquet operations Completion of high school or GED Associate's degree - Culinary Arts Post-Employment - ServSafe Certificate Job Demands: While performing the duties of this job, the employee is required to: Climbing Ladders Occasional ( Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dust, mists, gasses, or poor ventilation. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description Job Description Description: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. Pay: $24-28 per hour Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance (After 90 days of employment) Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required) PIa22dd312bd33-5517

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a flexible schedule, which may include evenings, mornings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description Job Description Description: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. Pay: $23-24 per hour Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance (After 90 days of employment) Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required) PI567cc7dafa2b-5714

Job Description Job Description Description: Currently offering a sign-on bonus of $1,000 after 90 days Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. Pay: $26-29 per hour Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance (After 90 days of employment) Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required) PIcec29b87d8e5-5033

Job Description Job Description Description: Currently offering a sign-on bonus of $1,000 after 90 days Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. Pay: $26-28 per hour Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance (After 90 days of employment) Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required) PIdd82dff0fecb-5515

Job Title: Sous Chef - Airline Catering Job Location: Austin-USA-78719 Work Location Type: On-Site Salary Range: $57,000.00 - 71,000.00 About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation's leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job - it's an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America's first, foremost, and finest and take your career to new heights. Position Overview We are seeking a highly driven Sous Chef to join our culinary leadership team, reporting directly to the Executive Chef. This role is ideal for a hands-on leader with commercial food production experience who thrives in a fast-paced, high-volume environment and is passionate about both operational excellence and culinary innovation . In this role, you will share oversight of production for premium airline catering, ensuring meals are executed to the highest standards of quality, consistency, and food safety. You'll lead and develop team members in collaboration with the Executive Chef. We're looking for someone who combines strong kitchen leadership with a forward-thinking mindset. Someone who not only executes but also contributes to evolving menus, improving processes, and bringing fresh ideas to life. Work location : SkyChefs kitchen facility located near Austin Bergstrom Airport Work schedule : work 5 consecutive days on and have 2 consecutive days off. Must be flexible to work early mornings, evenings, weekends and holidays as needed to support our business operations Benefits: available day 1 of employment - no waiting period We operation 24/7, 365 Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc. Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts, coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen staff Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership 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 Formal Culinary Degree or equivalent (Apprenticeship, Culinary Related Military Training, Certification with ACF, Etc.) required 3+ years experience in culinary operations Strong knowledge of HACCP, food safety and sanitation standards. Bilingual highly preferred Union experience a plus Ability to work under pressure and manage multiple production priorities in a fast paced, high volume culinary environment. Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong leadership, communication and organizational skills Service orientation mindset with an entrepreneurial spirit Proficiency with Microsoft Office and Windows-based computer applications SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Title: Sous Chef - Airline Catering Job Location: Austin-USA-78719 Work Location Type: On-Site Salary Range: $57,000.00 - 71,000.00 About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation's leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job - it's an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America's first, foremost, and finest and take your career to new heights. Position Overview We are seeking a highly driven Sous Chef to join our culinary leadership team, reporting directly to the Executive Chef. This role is ideal for a hands-on leader with commercial food production experience who thrives in a fast-paced, high-volume environment and is passionate about both operational excellence and culinary innovation . In this role, you will share oversight of production for premium airline catering, ensuring meals are executed to the highest standards of quality, consistency, and food safety. You'll lead and develop team members in collaboration with the Executive Chef. We're looking for someone who combines strong kitchen leadership with a forward-thinking mindset. Someone who not only executes but also contributes to evolving menus, improving processes, and bringing fresh ideas to life. Work location : SkyChefs kitchen facility located near Austin Bergstrom Airport Work schedule : work 5 consecutive days on and have 2 consecutive days off. Must be flexible to work early mornings, evenings, weekends and holidays as needed to support our business operations Benefits: available day 1 of employment - no waiting period We operation 24/7, 365 Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc. Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts, coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen staff Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership 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 Formal Culinary Degree or equivalent (Apprenticeship, Culinary Related Military Training, Certification with ACF, Etc.) required 3+ years experience in culinary operations Strong knowledge of HACCP, food safety and sanitation standards. Bilingual highly preferred Union experience a plus Ability to work under pressure and manage multiple production priorities in a fast paced, high volume culinary environment. Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong leadership, communication and organizational skills Service orientation mindset with an entrepreneurial spirit Proficiency with Microsoft Office and Windows-based computer applications SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Title: Sous Chef - Airline Catering Job Location: Austin-USA-78719 Work Location Type: On-Site Salary Range: $57,000.00 - 71,000.00 About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation's leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job - it's an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America's first, foremost, and finest and take your career to new heights. Position Overview We are seeking a highly driven Sous Chef to join our culinary leadership team, reporting directly to the Executive Chef. This role is ideal for a hands-on leader with commercial food production experience who thrives in a fast-paced, high-volume environment and is passionate about both operational excellence and culinary innovation . In this role, you will share oversight of production for premium airline catering, ensuring meals are executed to the highest standards of quality, consistency, and food safety. You'll lead and develop team members in collaboration with the Executive Chef. We're looking for someone who combines strong kitchen leadership with a forward-thinking mindset. Someone who not only executes but also contributes to evolving menus, improving processes, and bringing fresh ideas to life. Work location : SkyChefs kitchen facility located near Austin Bergstrom Airport Work schedule : work 5 consecutive days on and have 2 consecutive days off. Must be flexible to work early mornings, evenings, weekends and holidays as needed to support our business operations Benefits: available day 1 of employment - no waiting period We operation 24/7, 365 Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc. Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts, coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen staff Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership 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 Formal Culinary Degree or equivalent (Apprenticeship, Culinary Related Military Training, Certification with ACF, Etc.) required 3+ years experience in culinary operations Strong knowledge of HACCP, food safety and sanitation standards. Bilingual highly preferred Union experience a plus Ability to work under pressure and manage multiple production priorities in a fast paced, high volume culinary environment. Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong leadership, communication and organizational skills Service orientation mindset with an entrepreneurial spirit Proficiency with Microsoft Office and Windows-based computer applications SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Title: Sous Chef - Airline Catering Job Location: Austin-USA-78719 Work Location Type: On-Site Salary Range: $57,000.00 - 71,000.00 About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation's leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job - it's an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America's first, foremost, and finest and take your career to new heights. Position Overview We are seeking a highly driven Sous Chef to join our culinary leadership team, reporting directly to the Executive Chef. This role is ideal for a hands-on leader with commercial food production experience who thrives in a fast-paced, high-volume environment and is passionate about both operational excellence and culinary innovation . In this role, you will share oversight of production for premium airline catering, ensuring meals are executed to the highest standards of quality, consistency, and food safety. You'll lead and develop team members in collaboration with the Executive Chef. We're looking for someone who combines strong kitchen leadership with a forward-thinking mindset. Someone who not only executes but also contributes to evolving menus, improving processes, and bringing fresh ideas to life. Work location : SkyChefs kitchen facility located near Austin Bergstrom Airport Work schedule : work 5 consecutive days on and have 2 consecutive days off. Must be flexible to work early mornings, evenings, weekends and holidays as needed to support our business operations Benefits: available day 1 of employment - no waiting period We operation 24/7, 365 Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc. Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts, coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen staff Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership 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 Formal Culinary Degree or equivalent (Apprenticeship, Culinary Related Military Training, Certification with ACF, Etc.) required 3+ years experience in culinary operations Strong knowledge of HACCP, food safety and sanitation standards. Bilingual highly preferred Union experience a plus Ability to work under pressure and manage multiple production priorities in a fast paced, high volume culinary environment. Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong leadership, communication and organizational skills Service orientation mindset with an entrepreneurial spirit Proficiency with Microsoft Office and Windows-based computer applications SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Title: Sous Chef - Airline Catering Job Location: Austin-USA-78719 Work Location Type: On-Site Salary Range: $57,000.00 - 71,000.00 About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation's leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job - it's an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America's first, foremost, and finest and take your career to new heights. Position Overview We are seeking a highly driven Sous Chef to join our culinary leadership team, reporting directly to the Executive Chef. This role is ideal for a hands-on leader with commercial food production experience who thrives in a fast-paced, high-volume environment and is passionate about both operational excellence and culinary innovation . In this role, you will share oversight of production for premium airline catering, ensuring meals are executed to the highest standards of quality, consistency, and food safety. You'll lead and develop team members in collaboration with the Executive Chef. We're looking for someone who combines strong kitchen leadership with a forward-thinking mindset. Someone who not only executes but also contributes to evolving menus, improving processes, and bringing fresh ideas to life. Work location : SkyChefs kitchen facility located near Austin Bergstrom Airport Work schedule : work 5 consecutive days on and have 2 consecutive days off. Must be flexible to work early mornings, evenings, weekends and holidays as needed to support our business operations Benefits: available day 1 of employment - no waiting period We operation 24/7, 365 Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc. Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts, coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen staff Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership 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 Formal Culinary Degree or equivalent (Apprenticeship, Culinary Related Military Training, Certification with ACF, Etc.) required 3+ years experience in culinary operations Strong knowledge of HACCP, food safety and sanitation standards. Bilingual highly preferred Union experience a plus Ability to work under pressure and manage multiple production priorities in a fast paced, high volume culinary environment. Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong leadership, communication and organizational skills Service orientation mindset with an entrepreneurial spirit Proficiency with Microsoft Office and Windows-based computer applications SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Title: Sous Chef - Airline Catering Job Location: Austin-USA-78719 Work Location Type: On-Site Salary Range: $57,000.00 - 71,000.00 About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation's leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job - it's an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America's first, foremost, and finest and take your career to new heights. Position Overview We are seeking a highly driven Sous Chef to join our culinary leadership team, reporting directly to the Executive Chef. This role is ideal for a hands-on leader with commercial food production experience who thrives in a fast-paced, high-volume environment and is passionate about both operational excellence and culinary innovation . In this role, you will share oversight of production for premium airline catering, ensuring meals are executed to the highest standards of quality, consistency, and food safety. You'll lead and develop team members in collaboration with the Executive Chef. We're looking for someone who combines strong kitchen leadership with a forward-thinking mindset. Someone who not only executes but also contributes to evolving menus, improving processes, and bringing fresh ideas to life. Work location : SkyChefs kitchen facility located near Austin Bergstrom Airport Work schedule : work 5 consecutive days on and have 2 consecutive days off. Must be flexible to work early mornings, evenings, weekends and holidays as needed to support our business operations Benefits: available day 1 of employment - no waiting period We operation 24/7, 365 Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc. Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts, coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen staff Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership 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 Formal Culinary Degree or equivalent (Apprenticeship, Culinary Related Military Training, Certification with ACF, Etc.) required 3+ years experience in culinary operations Strong knowledge of HACCP, food safety and sanitation standards. Bilingual highly preferred Union experience a plus Ability to work under pressure and manage multiple production priorities in a fast paced, high volume culinary environment. Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong leadership, communication and organizational skills Service orientation mindset with an entrepreneurial spirit Proficiency with Microsoft Office and Windows-based computer applications SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Title: Sous Chef - Airline Catering Job Location: Austin-USA-78719 Work Location Type: On-Site Salary Range: $57,000.00 - 71,000.00 About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation's leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job - it's an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America's first, foremost, and finest and take your career to new heights. Position Overview We are seeking a highly driven Sous Chef to join our culinary leadership team, reporting directly to the Executive Chef. This role is ideal for a hands-on leader with commercial food production experience who thrives in a fast-paced, high-volume environment and is passionate about both operational excellence and culinary innovation . In this role, you will share oversight of production for premium airline catering, ensuring meals are executed to the highest standards of quality, consistency, and food safety. You'll lead and develop team members in collaboration with the Executive Chef. We're looking for someone who combines strong kitchen leadership with a forward-thinking mindset. Someone who not only executes but also contributes to evolving menus, improving processes, and bringing fresh ideas to life. Work location : SkyChefs kitchen facility located near Austin Bergstrom Airport Work schedule : work 5 consecutive days on and have 2 consecutive days off. Must be flexible to work early mornings, evenings, weekends and holidays as needed to support our business operations Benefits: available day 1 of employment - no waiting period We operation 24/7, 365 Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc. Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts, coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen staff Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership 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 Formal Culinary Degree or equivalent (Apprenticeship, Culinary Related Military Training, Certification with ACF, Etc.) required 3+ years experience in culinary operations Strong knowledge of HACCP, food safety and sanitation standards. Bilingual highly preferred Union experience a plus Ability to work under pressure and manage multiple production priorities in a fast paced, high volume culinary environment. Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong leadership, communication and organizational skills Service orientation mindset with an entrepreneurial spirit Proficiency with Microsoft Office and Windows-based computer applications SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.