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.

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 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
• Makes sure material consumption is monitored 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

• Must have a valid driver’s license
• Must be able to lift up to 50 pounds
• Must be able to work flexible hours including nights, weekends, and holidays

Skills

• Knowledge of food and hygiene regulations (HACCP)
• Understanding 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

Benefits

• Comprehensive benefits package including medical, dental, vision, life insurance, disability, and 401(k) retirement plan
• Flexible work schedule
• Professional development opportunities
• Opportunities for advancement within the company

Pay

$76,000.00 - 85,000.00 annually

Schedule

Rotating shifts, including nights, weekends, and holidays