Bilingual Commercial Airline - Catering Sous Chef

ABOUT USAbby's Catering is the longest-standing in-flight and corporate catering company in Houston, proudly serving the Houston & Dallas Metro markets. We specialize in high-volume, chef-executed airline catering where precision, consistency, food safety, and timing are critical to success.Our operation is built on structure, discipline, and teamwork. We deliver exceptional food experiences by executing approved menus flawlessly-every flight, every day.POSITION SUMMARYThe Sous Chef is a production-focused leadership role responsible for overseeing daily culinary operations in a high-volume airline catering environment. This position ensures all menu items are executed exactly according to approved recipes, airline specifications, portion standards, and production schedules, while maintaining strict compliance with HACCP, food safety, and traceability requirements throughout the production process.This is not a creative or menu-development role. Success in this position is measured by accuracy, consistency, compliance, documentation, and on-time kitchen departures. The Sous Chef leads teams to execute established processes with discipline, efficiency, and accountability in a 24/7, deadline-driven operation.Direct Reports: Line Cooks, Prep Cooks, Production AssistantsSAFETY & COMPLIANCEMaintain daily compliance with all Food Safety, HACCP, GMP, and traceability standardsEnforce sanitation, personal hygiene, and PPE requirements across all shiftsConduct line checks, audits, and documentation reviews; address deviations immediatelyEnsure all production meets airline, customer, and regulatory requirementsMaintain a safe, organized, and hazard-free kitchen environment at all timesEQUIPMENT & SANITATION SUPPORTOversee proper handling, cleaning, and sanitation of all kitchen tools and equipmentEnsure workstations and production areas are cleaned, sanitized, and reset per standardsReport equipment issues promptly and ensure corrective actions are completedSupport workflow efficiency, layout discipline, and operational improvementsDUTIESLead, train, and supervise culinary teams to execute standardized menus without deviationExecute approved recipes, batch instructions, portion standards, and plating guides exactly as writtenCoordinate daily production priorities based on flight schedules and kitchen departure timesVerify compliance with recipes, specs, and airline presentation requirementsEnsure finished products are delivered on time for all kitchen departure deadlinesControl food costs through portion accuracy, FIFO rotation, waste reduction, and labor oversightProvide hands-on coaching to reinforce recipe compliance and execution disciplineMaintain clean, organized production areas across all shiftsPromote teamwork, accountability, and clear communicationSupport menu rollouts, production tests, and airline programs as designed-not modifiedPerform additional responsibilities as assigned by the Executive ChefImportant Role Clarification: This position does not involve menu creation, recipe development, or creative interpretation. All production follows established specifications and airline-approved standards.OUR MISSION & CORE VALUESAbby's Catering aims to remain the leading in-flight and corporate catering company in the Houston & Dallas Metro markets by operating responsibly, efficiently, and with uncompromising food safety standards.CATCH - Our Core ValuesCustomer Service: Deliver excellence with every flightAccountability: Own results, standards, and outcomesTeamwork: Collaborate to win togetherCompetitiveness: Strive for the highest levels of quality, safety, and efficiencyHonesty: Act with integrity, transparency, and respectRequirementsJOB REQUIREMENTSMinimum 3+ years of culinary leadership experience in high-volume, structured environmentsProven ability to work in process-driven, recipe-controlled production operationsAbility to thrive in cold-room production environments (as low as 36°F) for extended periodsAvailability for rotating shifts, weekends, holidays, and overtime as requiredStrong leadership, organizational, and communication skillsBilingual English/Spanish required (verbal communication for team leadership)Ability to read and interpret airline recipes, plating instructions, and batch production guidesBasic computer skills (Microsoft Office and production systems)Reliable, proactive, and able to work independentlyHigh School Diploma or equivalent requiredCulinary Arts certificate or degree preferredAirline or aviation catering experience strongly preferredMust be legally authorized to work in the U.S. (no sponsorship available)Food Handler / Food Safety Manager Certification required (ServSafe or equivalent)WORK ENVIRONMENTCold-room and hot production kitchen environmentsFast-paced, deadline-driven airline catering operationStanding for long periods; repetitive motion; moderate-to-heavy liftingExposure to kitchen equipment, carts, sharp tools, and high-traffic areas24/7 operation requiring schedule flexibility