Sous Chef-High Volume Commercial Production

About us

Role Purpose Statement

We are seeking a dynamic and detail-oriented Sous Chef – Cold Food to join our Portland operations team. In this role, you will lead the cold kitchen, driving the preparation and presentation of high-quality airline meals that meet strict company standards, menu specifications, and production timelines.

As a key culinary leader, you will oversee all cold food production while collaborating closely with the hot kitchen to ensure seamless operations across the facility. You will play a critical role in delivering exceptional food quality, maintaining consistency at scale, and ensuring compliance with food safety and hygiene standards.

This position requires a hands-on leader who can balance operational execution with team supervision—guiding kitchen staff, maintaining high culinary standards, and stepping in to support hot kitchen operations when needed. If you thrive in a fast-paced, high-volume environment and are passionate about quality, precision, and teamwork, this is an exciting opportunity to make a meaningful impact.

Location: near Portland International Airport

Benefits: No waiting period, eligible as of Day 1. 

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 helpers 

Cold Food Department 

• Leads all culinary activities in the cold kitchen, including preparation and production of cold food items such as vinaigrettes, dressings, sauces, desserts, marinades, sandwiches, and salads.
• Ensures the quality and integrity of all components used for plating (freshness, expiration dates, and proper ingredient usage).
• Prepares and oversees production to ensure all cold food items meet quality, presentation, and specification standards.
• Establishes and signs off on Gold Standard presentations prior to production and plating.
• Ensures proper portion control using approved tools (portion scoops, scales) and prohibits improper equipment usage.
• Maintains direct communication with the hot kitchen to address production shortages, overages, and operational adjustments in real time.
• Oversees the final quality and presentation of all completed menu items.
• Ensures all menu specifications are accurate, up to date, and properly communicated to the production team.
• Identifies, addresses, and escalates culinary discrepancies requiring change notices (e.g., incorrect photos, unit of measure errors, plating inconsistencies, missing ingredients).
• Serves as the primary point of contact for all cold kitchen-related culinary questions during daily production.

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

• 3–5 years of experience in commercial cooking, or culinary apprenticeship/certification required.
• Strong knowledge of both hot and cold kitchen operations, with emphasis on cold food production.
• Knowledge of food safety and hygiene regulations (HACCP).
• Financial acumen, including food cost control, inventory management, and waste minimization.
• Strong communication and organizational skills.
• Service-oriented mindset.
• Proven leadership capability.
• Proficient in Microsoft Office and Windows-based applications.