Job Title: Sous Chef - Task Force
Job Location: Atlanta-USA-30344, Austin-USA-78719, Baltimore-USA-21240, Boston-USA-02128, Charlotte-USA-28219, Dallas-USA-75261, Denver-USA-80249, Des Plaines-USA-60016, Dulles-USA-20166, Houston-USA-77032, Irving-USA-75039, Jamaica-USA-11430, Las Vegas-USA-89119, Los Angeles-USA-90045, Miami-USA-33142, Orlando-USA-32827, Philadelphia-USA-19153, Phoenix-USA-85040, Pittsburgh-USA-15231, Raleigh-USA-27560, Sacramento-USA-95837, San Diego-USA-92102, San Francisco-USA-94010, San Francisco-USA-94128, Seattle-USA-98188, Seattle-USA-98926, Tampa-USA-33614, Washington-USA-20001
Work Location Type: Remote
Salary Range: $69,579.07 - 86,973.83

About us

LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.

Role Purpose Statement

The Culinary Task Force Sous Chef is responsible for supporting a wide range of culinary initiatives across the North American region, including menu presentations, operational support, culinary workshops, and customer service center (CSC) engagements. This role plays a critical part in driving culinary excellence, innovation, and consistency across locations.

As a remote-based position, the role requires extensive travel and hands-on involvement in daily culinary operations, making it ideal for a highly adaptable and experienced culinary professional.

Main Accountabilities

Collaborate with Design & Development Chefs to create innovative, customer-focused culinary products and presentations
Represent the company at culinary workshops, trade shows, and continuing education events to stay current with emerging techniques, ingredients, and trends
Provide operational support across multiple locations in North America, including hands-on assistance with menu rollouts and kitchen execution
Maintain and organize the HQ test kitchen, ensuring equipment functionality and cleanliness
Manage inventory rotation across dry storage, walk-in coolers, and freezers to maximize shelf life and minimize waste
Work cross-functionally with chefs, managers, procurement, analysts, and quality teams to align culinary goals with business objectives
Document and input ingredient and recipe data into CBASE, ensuring accuracy in yields, specifications, and methodology
Prepare menu items according to detailed recipe specifications and standardized methods
Support the development and documentation of new recipes and ingredients at both MS3 (ingredient) and MS2 (recipe) levels within company systems
Contribute to process improvement initiatives and culinary development projects
Maintain detailed records of culinary projects, timelines, and deliverables
Participate in and support company-sponsored initiatives, events, and executive engagements, including customer luncheons and board meetings

Knowledge, Skills and Experience

Associate degree in Culinary Arts or completion of an accredited culinary apprenticeship program, with strong proficiency in both classical and modern culinary techniques
Demonstrated ability to work across all hot kitchen and cold food assembly stations in high-volume, production-driven environments
3–5 years of experience as a Sous Chef or equivalent leadership role, with a proven track record of team management and operational excellence
Willingness and ability to travel up to 75% of the time, including extended stays of up to two weeks, to support regional culinary operations
Strong knowledge of food safety and hygiene regulations, including HACCP standards
Excellent oral, written, and interpersonal communication skills, with the ability to collaborate effectively across diverse teams and stakeholders

LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

About us

Role Purpose Statement

As a remote-based position, the role requires extensive travel and hands-on involvement in daily culinary operations, making it ideal for a highly adaptable and experienced culinary professional.

Main Accountabilities

Collaborate with Design & Development Chefs to create innovative, customer-focused culinary products and presentations
Represent the company at culinary workshops, trade shows, and continuing education events to stay current with emerging techniques, ingredients, and trends
Provide operational support across multiple locations in North America, including hands-on assistance with menu rollouts and kitchen execution
Maintain and organize the HQ test kitchen, ensuring equipment functionality and cleanliness
Manage inventory rotation across dry storage, walk-in coolers, and freezers to maximize shelf life and minimize waste
Work cross-functionally with chefs, managers, procurement, analysts, and quality teams to align culinary goals with business objectives
Document and input ingredient and recipe data into CBASE, ensuring accuracy in yields, specifications, and methodology
Prepare menu items according to detailed recipe specifications and standardized methods
Support the development and documentation of new recipes and ingredients at both MS3 (ingredient) and MS2 (recipe) levels within company systems
Contribute to process improvement initiatives and culinary development projects
Maintain detailed records of culinary projects, timelines, and deliverables
Participate in and support company-sponsored initiatives, events, and executive engagements, including customer luncheons and board meetings

Knowledge, Skills and Experience

Associate degree in Culinary Arts or completion of an accredited culinary apprenticeship program, with strong proficiency in both classical and modern culinary techniques
Demonstrated ability to work across all hot kitchen and cold food assembly stations in high-volume, production-driven environments
3–5 years of experience as a Sous Chef or equivalent leadership role, with a proven track record of team management and operational excellence
Willingness and ability to travel up to 75% of the time, including extended stays of up to two weeks, to support regional culinary operations
Strong knowledge of food safety and hygiene regulations, including HACCP standards
Excellent oral, written, and interpersonal communication skills, with the ability to collaborate effectively across diverse teams and stakeholders

LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

LSG Sky Chefs

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Sous Chef - Task Force