31,665 Sous Chef jobs in the United States

Job Title:  Sous Chef 
Job Location:  Des Plaines-USA-60016 
Work Location Type:  On-Site 
Salary Range:  $57,774.71 - 72,218.39   

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 Sous Chef supports the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and consistency. This role is responsible for leading culinary teams, managing production schedules, and executing innovative menus that meet airline and catering requirements. The Sous Chef ensures operational efficiency while maintaining compliance with all health, safety, and sanitation regulations, contributing to an exceptional culinary experience for our airline customers.

Compensation & Benefits

• Competitive Base Salary  + Annual Incentive Plan
• Medical, Dental, Vision  – starts Day 1
• 401(k) with Company Match
• Paid Time Off, Sick Leave & Holidays
• Tuition Reimbursement  – support for professional development
• Free Parking & Daily Meals

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 

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

• Experience: 3–5 years in commercial cooking or completion of a culinary apprenticeship or certification from a recognized culinary school.

• Food Safety & Compliance: Solid knowledge of food hygiene regulations (HACCP) and best practices in maintaining a safe and sanitary kitchen.

• Financial Acumen: Ability to manage food costs, control stock levels, minimize waste, and operate within budgetary guidelines.

• Leadership & Teamwork: Strong leadership skills with the ability to motivate, train, and guide kitchen teams effectively.

• Communication & Organization: Excellent verbal and written communication, with strong organizational skills to manage workflow in a fast-paced environment.

• Service Focus: Commitment to delivering exceptional culinary experiences for clients and customers.

• Tech Savvy: Proficient in Microsoft Office and Windows-based applications to support operational efficiency. 

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

Job Title: Sous Chef
Job Location: Des Plaines-USA-60016
Work Location Type: On-Site
Salary Range: $57,774.71 - 72,218.39

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.

The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and consistency. This role is responsible for leading culinary teams, managing production schedules, and executing innovative menus that meet airline and catering requirements. The Sous Chef ensures operational efficiency while maintaining compliance with all health, safety, and sanitation regulations, contributing to an exceptional culinary experience for our airline customers.

Compensation & Benefits

• Competitive Base Salary + Annual Incentive Plan
• Medical, Dental, Vision - starts Day 1
• 401(k) with Company Match
• Paid Time Off, Sick Leave & Holidays
• Tuition Reimbursement - support for professional development
• Free Parking & Daily Meals

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

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
  

• Experience: 3-5 years in commercial cooking or completion of a culinary apprenticeship or certification from a recognized culinary school.

• Food Safety & Compliance: Solid knowledge of food hygiene regulations (HACCP) and best practices in maintaining a safe and sanitary kitchen.

• Financial Acumen: Ability to manage food costs, control stock levels, minimize waste, and operate within budgetary guidelines.

• Leadership & Teamwork: Strong leadership skills with the ability to motivate, train, and guide kitchen teams effectively.

• Communication & Organization: Excellent verbal and written communication, with strong organizational skills to manage workflow in a fast-paced environment.

• Service Focus: Commitment to delivering exceptional culinary experiences for clients and customers.

• Tech Savvy: Proficient in Microsoft Office and Windows-based applications to support operational efficiency.

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

Dreaming big is in our DNA. It’s who we are as a company. It’s our culture. It’s our heritage. And more than ever, it’s our future. A future where we’re always looking forward. Always serving up new ways to meet life’s moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together – when we combine your strengths with ours – is unstoppable. Are you ready to join a team that dreams as big as you do?

SALARY: $60,000 - $0,000, bonus eligible

LOCATION:   Devils Backbone Brewing Company

SHIFT: 

• Days, nights, weekends, and holidays are required. 

• 8-12+ hour shifts.

COMPANY:  

Michelob ULTRA. Cutwater Spirits. Budweiser. Kona Brewing Co. Stella Artois. Bud Light. That’s right, over 100 of America’s most loved brands, to be exact. But there’s so much more to us than our top-notch portfolio of beers, seltzers, and more. We are powered by a 19,000-strong team that shares our passion to create a future with more cheers. We look for people with talent, curiosity, and commitment and provide the teammates , resources and opportunities to unleash their full potential. The power we create together – when we combine your strengths with ours – is unstoppable. Are you ready to join a team that dreams as big as you do?  

JOB SUMMARY:

The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to lead a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the shift. This is a leadership position that encapsulates the broadness of the kitchen operation while maintaining a sense of order during high-volume operations.

JOB RESPONSIBILITIES:

• Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards.

• Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly.

• Must have basic knowledge of kitchen equipment and read, translate, and execute recipes as well as assist in menu development.

• Ability to perform all line cook and prep cook duties and step to assist during peak times.

• Ensure food and beverage quality by maintaining high levels of cleanliness, organization, storage and sanitation and maintain accurate inventory levels.

• Prepare daily specials for FOH managers and staff and notify when low or sold out.

• Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.).

• Assists in training of kitchen staff for growth and development.

• In the absence of the Executive Chef this position will lead shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness.

• Implements proper quality control procedures guaranteeing standards.

• Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately.

• Assist in making sure all staff is following company stated policies from the handbook including, but not limited to, cleanliness and hygiene, dress code and professional behavior.

JOB QUALIFICATIONS: 

• High school diploma or equivalent required. Associate degree or higher preferred.

• Minimum of 3-5 years significant restaurant kitchen experience.

• Excellent leadership skills with the proven track record to lead and empower team members.

• Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.).

• Expert-level knowledge of food and beverage industry including BOH operations.

• Excellent organizational and interpersonal skills with an ability to work in a team environment.

• Capable of handling personal responsibilities in a high-stress, fast-paced work environment.

• Aptitude to work with and troubleshoot equipment.

• Ability to lift and/or move up to 60lbs and stand for 8+ hours per shift.

 
WHY ANHEUSER-BUSCH:  
At Anheuser-Busch, our purpose is to create a future with more cheers. For more than 165 years, we have delivered a legacy of brewing great-tasting, high-quality beers that have satisfied beer drinkers for generations. 99 percent of the products we sell in the U.S are made in the U.S. with more than $700 million in hi h-quality ingredients sourced from American farmers and more than 7 billion in goods and services purchased from U.S. suppliers, and we have invested nearly 2 billion in our 100 facilities across the country over the past five years. Through these investments, and as a leading American manufacturer and the nation’s top brewer, we drive economic prosperity nationwide through investments in our people, facilities, and communities. We are the only brewer that invests in the U.S. at this scale.  

BENEFITS:

• Health benefits including Medical, Dental, Vision, Wellness and Tax-Advantaged Savings and Spending Accounts  

• 401(k) Retirement Savings options with a company matching contribution  

• Flexible paid time off

• Employer paid short term disability

• Generous parental leave options

• Uniforms & PPE provided, based on position

• Safety shoes allowance, based on position

• Learning & development opportunities

• Employee discounts at restaurant locations

• Employee discounts on merchandise

• BEER!

#AC-2

Dreaming big is in our DNA. It’s who we are as a company. It’s our culture. It’s our heritage. And more than ever, it’s our future. A future where we’re always looking forward. Always serving up new ways to meet life’s moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together – when we combine your strengths with ours – is unstoppable. Are you ready to join a team that dreams as big as you do?

SALARY: $60,000 - $0,000, bonus eligible

LOCATION:   Devils Backbone Brewing Company

SHIFT: 

• Days, nights, weekends, and holidays are required. 

• 8-12+ hour shifts.

COMPANY:  

Michelob ULTRA. Cutwater Spirits. Budweiser. Kona Brewing Co. Stella Artois. Bud Light. That’s right, over 100 of America’s most loved brands, to be exact. But there’s so much more to us than our top-notch portfolio of beers, seltzers, and more. We are powered by a 19,000-strong team that shares our passion to create a future with more cheers. We look for people with talent, curiosity, and commitment and provide the teammates , resources and opportunities to unleash their full potential. The power we create together – when we combine your strengths with ours – is unstoppable. Are you ready to join a team that dreams as big as you do?  

JOB SUMMARY:

The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to lead a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the shift. This is a leadership position that encapsulates the broadness of the kitchen operation while maintaining a sense of order during high-volume operations.

JOB RESPONSIBILITIES:

• Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards.

• Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly.

• Must have basic knowledge of kitchen equipment and read, translate, and execute recipes as well as assist in menu development.

• Ability to perform all line cook and prep cook duties and step to assist during peak times.

• Ensure food and beverage quality by maintaining high levels of cleanliness, organization, storage and sanitation and maintain accurate inventory levels.

• Prepare daily specials for FOH managers and staff and notify when low or sold out.

• Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.).

• Assists in training of kitchen staff for growth and development.

• In the absence of the Executive Chef this position will lead shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness.

• Implements proper quality control procedures guaranteeing standards.

• Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately.

• Assist in making sure all staff is following company stated policies from the handbook including, but not limited to, cleanliness and hygiene, dress code and professional behavior.

JOB QUALIFICATIONS: 

• High school diploma or equivalent required. Associate degree or higher preferred.

• Minimum of 3-5 years significant restaurant kitchen experience.

• Excellent leadership skills with the proven track record to lead and empower team members.

• Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.).

• Expert-level knowledge of food and beverage industry including BOH operations.

• Excellent organizational and interpersonal skills with an ability to work in a team environment.

• Capable of handling personal responsibilities in a high-stress, fast-paced work environment.

• Aptitude to work with and troubleshoot equipment.

• Ability to lift and/or move up to 60lbs and stand for 8+ hours per shift.

 
WHY ANHEUSER-BUSCH:  
At Anheuser-Busch, our purpose is to create a future with more cheers. For more than 165 years, we have delivered a legacy of brewing great-tasting, high-quality beers that have satisfied beer drinkers for generations. 99 percent of the products we sell in the U.S are made in the U.S. with more than $700 million in hi h-quality ingredients sourced from American farmers and more than 7 billion in goods and services purchased from U.S. suppliers, and we have invested nearly 2 billion in our 100 facilities across the country over the past five years. Through these investments, and as a leading American manufacturer and the nation’s top brewer, we drive economic prosperity nationwide through investments in our people, facilities, and communities. We are the only brewer that invests in the U.S. at this scale.  

BENEFITS:

• Health benefits including Medical, Dental, Vision, Wellness and Tax-Advantaged Savings and Spending Accounts  

• 401(k) Retirement Savings options with a company matching contribution  

• Flexible paid time off

• Employer paid short term disability

• Generous parental leave options

• Uniforms & PPE provided, based on position

• Safety shoes allowance, based on position

• Learning & development opportunities

• Employee discounts at restaurant locations

• Employee discounts on merchandise

• BEER!

#AC-2

Job Summary

Job Description

• Experience Required: 1 to 3 years
• Experience Desired: Food Safety Awareness; Prior management experience in the Culinary field; Extensive prior prep cook experience. Must have excellent food prep skills and food product knowledge.; Customer Service Experience
• Education Desired: High school diploma or equivalent
• Certification or Licensing Required: Serv- safe certification a plus
• Lifting Requirement: Up to 50 pounds
• Travel Required: Regional - Daily, Less than 10%
• Age Requirement: At least 18 years of age

Job Responsibilities

• Actively support a culture of safety which includes, but is not limited to, food safety, Team Member safety and customer safety.
• Actively demonstrate appropriate suggestive selling techniques.
• Provide active sampling opportunities, when appropriate.
• Conduct business, at all times, with a clear understanding that customer service is a significant point of difference for our Company. Every interaction, whether with an internal or external customer, is to be conducted with the highest degree of integrity and with an understanding that the end result is to deliver service in an unparalleled manner.
• Actively participate in, and promote, an environment which embraces diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community.
• Inspect food and food preparation by both physical and visual inspection to maintain quality and sanitation regulations.
• Assign, coordinate and evaluate work of kitchen Team Members by writing schedules, preparation list, listing cooking times as well as Team Member feedback evaluations so the product can meet or exceed the customer's requirements and promote efficiency of operations and maximize company profits.
• Maintain accurate department records by using HACCP charts, cooling charts, cooking temperature sheets, holding temperatures sheets, refrigeration temperatures charts and thermometer calibration charts.
• To ensure the documentation of activities are available to ensure all federal, state and county as well as company requirements are being met.
• Control departmental costs by monitoring waste and keeping completed waste logs to increase company profitability and adhere to departmental budget.
• Manage food and controllable inventories by taking actual weekly and monthly inventories and tracking inventory reports.
• Review financial transactions and monitors departmental budgets by keeping up to date purchase logs and labor estimates as well as reviewing projections and profit and loss statements with the Kitchen Manager.
• Inspect equipment requirements to ensure the company has the needed equipment to ensure the presentation, transportation and safe handling of all food production.

About Us

• Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles

• Provide leadership that supports a team environment that fosters morale, passion, quality, and respect

• Be open-minded and ready to learn from your manager and team members alike

• Develop creative menus that are in sync with current market trends

• Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction

• Support team member recruiting, training, development, scheduling, and assignments

• Execute, maintain, and monitor quality control systems to protect food integrity

• Drive compliance with health, safety, and industry regulatory agencies

Skills

• Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking

• Interpersonal Skills: Ability to interact with individuals at all levels of the organization

• Communication: Effective written, spoken, and non-verbal communication as well as presentation skills

• Customer Service: Service-oriented mentality with a focus on exceeding expectations

• Professionalism: Maintain a positive and professional demeanor 

• Proactivity: Self-motivated with the ability to effectively prioritize projects and needs

• Team Player: Willingness to collaborate and provide support where needed to achieve outcomes

• Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings

• Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment

Requirements

• A cook’s certificate or associate’s degree from an accredited culinary program, or 5+ years of experience as a sous chef or kitchen manager

• Computer skills including word processing, spreadsheets, email, and ordering platforms

• A passion for food, a desire to grow, and a work ethic that supports both

• Must be willing to relocate for promotion opportunities

Not Required But a Big Plus

• Proficiency in languages other than English, especially Spanish

• Familiarity with OSHA, The Joint Commission, and other regulatory requirements

What We Offer

• Paid time off (vacation and sick)

• Medical, dental, and vision insurance

• 401(k) with employer match

• Employee Assistance Program (EAP)

• Career development and ongoing training - executive chef opportunities

Important to Know

• Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place.

• Veterans and candidates with military experience are encouraged to apply.

• HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. 

Who is HHS

HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. 

We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow.

App-CNS

• Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles

• Provide leadership that supports a team environment that fosters morale, passion, quality, and respect

• Be open-minded and ready to learn from your manager and team members alike

• Develop creative menus that are in sync with current market trends

• Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction

• Support team member recruiting, training, development, scheduling, and assignments

• Execute, maintain, and monitor quality control systems to protect food integrity

• Drive compliance with health, safety, and industry regulatory agencies

Skills

• Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking

• Interpersonal Skills: Ability to interact with individuals at all levels of the organization

• Communication: Effective written, spoken, and non-verbal communication as well as presentation skills

• Customer Service: Service-oriented mentality with a focus on exceeding expectations

• Professionalism: Maintain a positive and professional demeanor

• Proactivity: Self-motivated with the ability to effectively prioritize projects and needs

• Team Player: Willingness to collaborate and provide support where needed to achieve outcomes

• Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings

• Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment

Requirements

• A cook's certificate or associate's degree from an accredited culinary program, or 5+ years of experience as a sous chef or kitchen manager

• Computer skills including word processing, spreadsheets, email, and ordering platforms

• A passion for food, a desire to grow, and a work ethic that supports both

• Must be willing to relocate for promotion opportunities

Not Required But a Big Plus

• Proficiency in languages other than English, especially Spanish

• Familiarity with OSHA, The Joint Commission, and other regulatory requirements

What We Offer

• Paid time off (vacation and sick)

• Medical, dental, and vision insurance

• 401(k) with employer match

• Employee Assistance Program (EAP)

• Career development and ongoing training - executive chef opportunities

Important to Know

• Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place.

• Veterans and candidates with military experience are encouraged to apply.

• HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion.

Who is HHS

HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries.

We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow.

App-CNS