Sous Chef

Role And Responsibilities

The Sous Chef at PHL Airport is responsible for organizing and ensuring kitchen systems for food production, presentation, and customer satisfaction. The Sous Chef supports the rest of the management team in the areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen.

• Promotes an attitude of pride, cooperation, and success in the unit and with all Crewmembers
• Provides leadership to the Crewmembers and newly hired Crewmembers in the Unit
• Maintain regular communication with managers and crew
• Able to use the crewmember handbook and CBA to understand OTG policies and practices
• Communicate them with consistency

Qualifications And Requirements

• Degree from an accredited culinary institution preferred
• Professional culinary training and experience
• Exemplary product knowledge, skill, and presentation
• Knowledge of and commitment to food sanitation and kitchen safety
• Train and supervise kitchen crewmembers
• Ability to work as part of the restaurant, crew, and management team
• Excellent verbal and written communications skills