Sous Chef

Sous Chef

The Sous Chef is responsible for managing the kitchen staff in the absence of the General Manager and oversees the preparation of hot food and related inventory levels of the kitchen. The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost.

Under the direction of the GM/Kitchen Management staff, the Sous Chef's primary responsibility is to oversee the preparation of hot food and related inventory levels of the kitchen while maintaining Air Culinaire Standards.

• Quality Control each order for adherence to Corporate and Government guidelines.
• Maintain consistency in food quality standards.
• Rotate all products. Label and date all food in kitchen.
• Use preventative maintenance with all kitchen equipment.
• Train all kitchen staff on potential hazards and general safety and SOPs.
• ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. Cell phones are made available for all company business related tasks.
• Dress professionally and within the guidelines of Company procedures including the company approved uniform.
• Carry company provided cellphones/radios at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed.
• Exhibiting a keen understanding and demonstration of hospitality principles.
• All other duties as assigned by the General Manager.

Smart Goals- success will be measured using the Smart Goals, which are established annually, just prior to the new Fiscal Year starting which include:

• Stellar Customer Service
• Integrity & Accountability
• Entrepreneurial Spirit
• Teamwork Commitment

Knowledge, Experience and Skill Requirements:

• Four-year culinary degree preferred.
• Individual must have 5-7 years of experience in a kitchen environment within a catering or fine dining establishment.
• A current Safe Food Handling Certificate.
• Strong knowledge of proper food handling procedures and government regulations regarding the food code.
• Culinary preparation and excellent knife skills are a must.
• Demonstrated ability to work well with others in a team-driven, fast-paced environment is essential.
• Supervisory experience preferred.
• The Sous Chef must have an excellent driving record.

• The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job.
• Flexibility required to work weekends and holidays.

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

• Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form.

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• While performing the duties of this job, the employee is regularly required to sit and talk or hear.
• The employee frequently is required to use hands to handle, reach and carry with hands and arms.
• The employee is required to stand and walk.
• The employee must lift and/or move up to 40 pounds.

This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.

Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.