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.

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.

• 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

• 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