Production Sous Chef - Airline Catering

About the role

This culinary leader is responsible for the preparation of high quality airline meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Main Accountabilities include:

Responsibilities

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Assumes responsibilities of Executive Chef when unavailable, including menu presentation to customers.
• 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.
• Makes decisions regarding 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.

Requirements

• Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required.
• Knowledge of food and hygiene regulations (HACCP).
• Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste).
• Good communication and organizational skills.
• Service orientation.
• Leadership skills.
• Good knowledge of Microsoft Office and Windows-based computer applications.

Qualifications

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