Sous Chef

The Gig

LSG Sky Chefs ; voted "Airline Caterer of the Year in North America" two years running, 2023 and 2024 ; needs a Sous Chef who specializes in Japanese cuisine. You'll work onsite at their facility near IAH (George Bush Intercontinental Airport) in Chicago, IL. This isn't hotel banquet food. It's authentic, scratch made dishes that fly at 35,000 feet. Every meal has to hit exacting airline specs for quality, safety, consistency, and presentation. Precision matters here.

What You'll Actually Do

• Cook complete authentic meals from scratch: entrees, side dishes, sauces, specialty items for a specific designated airline customer.
• Execute recipes with consistency and efficiency while following portioning, seasoning, and presentation standards set by each airline client.
• Plate dishes according to menu specs so everything is flight ready, visually appealing, and securely packaged.
• Follow all airline regulations plus HACCP and food safety rules; proper handling, labeling, temperature control are non negotiable.
• Work with other kitchen stations to get complete meal components produced and delivered on time.
• Keep your workstation organized and clean throughout the shift. Equipment too. Storage areas as well.
• Jump in on menu presentations, chef tables, cycle changes, recipe testing ; anything connected to new airline menus or seasonal offerings.
• Monitor inventory levels. Report shortages when you see them. Support waste reduction efforts whenever you can.

Schedule & Environment

You'll work 5 consecutive days then get 2 consecutive days off. But this isn't a Monday through Friday gig. Expect early mornings, evenings weekends ; even holidays if that's what business demands. The operation runs 24/7/365 at Chicago, IL. Your shift gets set based on when daily production needs to be done; you show up when the timeline says so.

The kitchen is hot ; it's a working kitchen with standard gear for authentic Japanese cooking ; but you might also pop into refrigerated areas when specs require it. And yeah: standing for extended periods comes with the territory. Lifting up to 50 pounds (including hot pans of food) is part of the deal too.

What You Need

• A minimum of 5 years professional cooking experience in a high volume or specialty kitchen where you prepared authentic Japanese cuisine.
• A basic understanding of the Japanese language including reading writing speaking to understand recipes and communicate with the customer.
• Proficiency in authentic Japanese cooking techniques plus the regional cuisine that goes with them.
• The ability to follow airline plating guides recipe specifications and food presentation standards without cutting corners.
Culinary degree formal training an internship program or on the job learning are all preferred but not required.

Compensation & Benefits