Bilingual Commercial Airline - Catering Sous Chef

Description

ABOUT US

Abby’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 SUMMARY

The 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 Assistants

SAFETY & COMPLIANCE

• Maintain daily compliance with all Food Safety, HACCP, GMP, and traceability standards 
• Enforce sanitation, personal hygiene, and PPE requirements across all shifts 
• Conduct line checks, audits, and documentation reviews; address deviations immediately 
• Ensure all production meets airline, customer, and regulatory requirements 
• Maintain a safe, organized, and hazard-free kitchen environment at all times
   

EQUIPMENT & SANITATION SUPPORT

• Oversee proper handling, cleaning, and sanitation of all kitchen tools and equipment
• Ensure workstations and production areas are cleaned, sanitized, and reset per standards 
• Report equipment issues promptly and ensure corrective actions are completed
• Support workflow efficiency, layout discipline, and operational improvements 

DUTIES

• Lead, train, and supervise culinary teams to execute standardized menus without deviation 
• Execute approved recipes, batch instructions, portion standards, and plating guides exactly as written 
• Coordinate daily production priorities based on flight schedules and kitchen departure times 
• Verify compliance with recipes, specs, and airline presentation requirements 
• Ensure finished products are delivered on time for all kitchen departure deadlines 
• Control food costs through portion accuracy, FIFO rotation, waste reduction, and labor oversight 
• Provide hands-on coaching to reinforce recipe compliance and execution discipline
• Maintain clean, organized production areas across all shifts
• Promote teamwork, accountability, and clear communication 
• Support menu rollouts, production tests, and airline programs as designed—not modified 
• Perform additional responsibilities as assigned by the Executive Chef 
• Important 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 VALUES

Abby’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 Values

• Customer Service: Deliver excellence with every flight 
• Accountability: Own results, standards, and outcomes 
• Teamwork: Collaborate to win together 
• Competitiveness: Strive for the highest levels of quality, safety, and efficiency 
• Honesty: Act with integrity, transparency, and respect

Requirements

 JOB REQUIREMENTS

• Minimum 3+ years of culinary leadership experience in high-volume, structured environments
• Proven ability to work in process-driven, recipe-controlled production operations 
• Ability to thrive in cold-room production environments (as low as 36°F) for extended periods 
• Availability for rotating shifts, weekends, holidays, and overtime as required 
• Strong leadership, organizational, and communication skills
• Bilingual English/Spanish required (verbal communication for team leadership) 
• Ability to read and interpret airline recipes, plating instructions, and batch production guides 
• Basic computer skills (Microsoft Office and production systems) 
• Reliable, proactive, and able to work independently 
• High School Diploma or equivalent required 
• Culinary Arts certificate or degree preferred
• Airline or aviation catering experience strongly preferred 
• Must be legally authorized to work in the U.S. (no sponsorship available) 
• Food Handler / Food Safety Manager Certification required (ServSafe or equivalent) 

WORK ENVIRONMENT

• Cold-room and hot production kitchen environments 
• Fast-paced, deadline-driven airline catering operation 
• Standing for long periods; repetitive motion; moderate-to-heavy lifting 
• Exposure to kitchen equipment, carts, sharp tools, and high-traffic areas 
• 24/7 operation requiring schedule flexibility