Sous Chef

LSG Sky Chefs, a part of LSG Group is the world’s leading provider of end-to-end on-board products and services.
Role Purpose Statement The Sous chef will be responsible for supporting all culinary related activities to include but not limited to menu design & development, menu presentations, yielding, etc.
They will also be responsible for maintaining all aspects of the test kitchen to include ordering, maintenance, inventory control, FIFO rotation, and cleanliness.
Main Accountabilities  Responsible for supporting all culinary related activities in the North American Region.
 Support the Design & Development Chefs on the development of new and innovative products for the company and customers.
 Participate in culinary related workshops, trade shows and continuing education opportunities on learning new and innovative culinary methods, techniques and ingredients.
 Work with external vendors on the development of new menu items and ingredients for our airline customers.
 Travel across the North American region supporting menu presentations.
 Maintain all areas of the HQ test kitchen and equipment that pertain directly to the culinary process.
 Responsible for organizing and rotating all related ingredients products (dried storage, walk-in cooler, walk-in freezer) to maximize shelf life and reduce waste.
 Work with cross functional teams consisting of chefs, managers, procurement personnel, analyst, and CBASE team members to achieve common goals in the Modular Menu Design R&D process.
 Documentation, yielding and data entry of ingredients used in the Modular Menu R&D design process.
 Preparation of menu items to ensure accuracy of recipe specifications and methodology.
 Learn, create and document ingredients and recipe specifications to include methodology into company computer program (CBASE) for both MS3 (ingredient) and MS2 (recipe) creation.
 Participate in team process improvement strategies and menu development projects.
 Maintain detailed information on all culinary related projects and their activities.
 Learn the Gatekeeper process and create MS3 for requested ingredients.
 Participate and support in all company sponsored initiatives.
 Support all company extracurricular events and activities (Customer luncheons, Special Events, Executive Board Meetings, etc.
).
Knowledge, Skills and Experience  Associate degree in culinary arts program or equivalent accredited culinary apprentice program.
 Ability to manage a test kitchen to ensure it is fully operational at all times and able to pass all inspections.
 Three to five years working as an experienced Sous chef.
 Prior menu development and specification writing skills a plus but not required.
 Knowledge of food and hygiene regulations (HACCP).
 Excellent oral, written, and interpersonal skills.
 Good knowledge of Microsoft Office and Windows-based computer applications with the ability to learn internal company computer programs.
 American Culinary Federation certification as a Sous chef a plus but not required.