The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and ensures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef.
Salary Range: $75,000 - $85,000
Application Closure Statement:
1. To be considered for this position, please submit your application by 3/24/2025
Main Duties and Responsibilities:
Functional:
1. Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, overboarding over-production, and inventory control.
2. In the absence of the Executive Chefs as the Culinary Lead for the unit.
3. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications as required by the customer.
4. Understands menu and product specifications and ensures menu employee training is completed.
5. Ensures waste is minimized through oversight of proper portion and production management with all chefs throughout the production areas.
6. Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards.
7. Acts to identify and resolve problems, completes timely audits, and serves as a “Change Agent.”
8. Assist as the support lead for menu presentations works with the Executive Chef to ensure products, production, and costs are efficiently managed and all variances are noted.
9. Responsible for coaching, counseling, and preparing corrective action for employees.
10. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations.
11. Ensures quality production standards are followed and maintained.
12. Ensures meal cycles are communicated in a timely and accurate basis.
13. Works with management staff to improve performance of the unit.
Training & Development:
1. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks.
2. Must ensure all cooks and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements.
3. Assists in the development and training of cooks as required.
4. Responsible for culinary employee onboarding and retention.
5. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.
Qualifications:
Education:
1. Associate Degree or Bachelor Degree in Culinary Arts or a related field, (formal culinary education) required.
2. Certification as CCC from ACF, ProChef II or equivalent.
Work Experience:
1. Minimum 7-10 years in progressive Chef growth positions is required.
2. Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.
3. In-flight catering experience or experience in a high-volume food service environment required.
Technical Skills:
1. Ability to cook meals according to detailed specifications.
2. Ability to work in a fast paced, deadline driven environment.
3. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over production employees.
4. Excellent time management skills required.
5. Strong organizational, analytical, communication and leadership skills required.
6. Must be innovative and have the ability to make changes to the operation as needed.
7. Basic computer skills required. Working knowledge of Microsoft Office products preferred.
Language / Communication Skills:
1. Must have excellent written and oral communication skills.
2. Multi-lingual a plus.
Job Dimensions:
Geographic Responsibility: USA
Type of Employment: Full-Time
Travel %: Yes – Up to 10%
Exemption Classification: Exempt
Work Environment / Requirements of the Job:
1. Regularly stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
2. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
3. A rotating schedule of over 55 hours per week is typical.
Organization Structure:
Direct Line Manager (Title): Executive Chef
Number of Direct Reports: TBD
Number of Dotted Line Reports: TBD
Estimated Total Size of Team: TBD
Gategroup Competencies Required to be Successful in the Job:
1. Thinking: Information Search and analysis & problem resolution skills.
2. Engaging: Understanding others, Team Leadership and Developing People.
3. Inspiring: Influencing and building relationships, Motivating and Inspiring.
4. Achieving: Delivering business results under pressure, Championing Performance Improvement and Customer Focus.
Demonstrated Values to be Successful in the Position:
1. We treat each other with respect and we act with integrity.
2. We communicate and keep each other informed.
3. We put our heads together to problem solve and deliver excellence as a team.
The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required.
gategroup is an equal opportunity employer committed to workforce diversity.
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