Sous Chef

About the role

Join us at Newrest, a global leader in in-flight catering, and become an integral part of our team! As a Sous Chef, you will assist in overseeing all kitchen responsibilities, ensuring the preparation and presentation of high-quality food that meets our exceptional standards. In this vital role, you will work closely with the Chef, guiding a team in creating delightful meals that will be enjoyed by people around the world while maintaining our commitment to culinary excellence.

Responsibilities

• Work alongside the Executive Chef to manage daily kitchen activities, including overseeing staff, aiding with production preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
• Lead kitchen team in Executive Chef's absence.
• Ensure and maintain meal quality and consistency by following designated recipes.
• Provide guidance to other kitchen staff members, including chefs, line cooks, food preparation, and dish platers.
• Oversee and organize kitchen stock and ingredients.
• Ensure a first-in, first-out food rotation system and verify all food products are correctly dated and organized for quality assurance.
• Keep cooking stations stocked, especially before and during prime operation hours.
• Train new kitchen employees to unit and kitchen standards.
• Manage food and product ordering by keeping detailed records and minimizing waste, plus work with existing systems to improve waste reduction and manage budgetary concerns.
• Supervise all food preparation and presentation to ensure customer quality standards.
• Work with the Executive chef to maintain kitchen organization, staff ability, and training opportunities.
• Aid in customer menu creation and presentation.
• Cook with the Executive chef to maintain kitchen organization, staff ability, and training opportunities.
• Coordinate with the unit management team on supply orders, budget, kitchen efficiency, and staffing.
• Train new cooks and other team members in the hot kitchen.
• Be diligent, punctual, and reliable.

Requirements

• A High School Diploma required. Culinary certification preferred.
• At least three years of experience working as a Lead Cook, Sous Chef, or Chef in a Production Kitchen.
• Experience preparing any of the following styles is a plus (halal, Indian, eastern food).
• An excellent record of kitchen and staff management.
• Accuracy and speed in handling emergencies and providing solutions.
• Familiar with the industry's best practices.
• Excellent communication skills with a customer-centered approach to service delivery.
• Good teamwork skills.
• Self-motivation, commitment, enthusiasm, and the ability to work calmly under pressure.
• Ability to work well under pressure and deadlines.
• Good interpersonal skills.
• To demonstrate a complete understanding of the required menus.
• To stand for long periods.
• To read, write, and speak in English.
• To have good knowledge of HACCP.
• To handle pressure in a fast-paced environment.

Qualifications

• Ability to lift, push, and move up to 50 pounds.
• The work environment will be in a Kitchen with multiple ovens, with temperatures ranging from room temperature to very hot and noise levels varying from moderate to very loud.

Benefits

• Free lunch every day.
• Medical, dental, and vision insurance for you and your family.
• Health Savings Accounts.
• Life insurance paid by the company.
• Additional life insurance.
• Short-term disability insurance.
• Long-term disability insurance.
• 401(k) with company match.
• Employee Assistance Program.
• Transportation assistance.
• Paid Time Off Sick Leave.
• Award Holiday pay.
• Recognition and incentive programs.
• Career progression.

Pay

Details TBD.

Schedule

Details TBD.