Executive Sous Chef

Job Description Executive Sous Chef Newark, NJ Pay: $55.00-$62.00 per hour Job Type: Full-time Schedule Typically 5:00 AM - 2:00 PM Must be flexible to work weekends, holidays, extended hours, and occasional 6-day work weeks based on operational needs. We are seeking an experienced Executive Sous Chef to join our leadership team in a fast-paced airline catering operation at Newark Liberty International Airport. This position works closely with the Executive Chef to oversee daily culinary operations, ensuring exceptional food quality, efficient production, and compliance with all food safety standards. The ideal candidate has a strong background in high-volume food production, airline catering, commissary kitchens, industrial catering, hotels, healthcare food service, or large-scale restaurant operations. This is a hands-on leadership position responsible for managing kitchen teams, controlling food costs, and delivering high-quality meals to multiple airline customers. Responsibilities Support the Executive Chef in leading daily kitchen operations. Supervise Sous Chefs, cooks, and production employees in a high-volume production environment. Ensure meals are prepared according to recipes, customer specifications, and portion standards. Maintain exceptional food quality, presentation, and consistency. Monitor production schedules to ensure on-time meal delivery. Manage inventory, purchasing, meal counts, and food cost controls. Minimize waste through proper inventory management, portion control, and production planning. Train, coach, mentor, and develop kitchen staff. Ensure compliance with HACCP, ServSafe, OSHA, FDA, and company food safety standards. Lead kitchen operations in the absence of the Executive Chef. Identify opportunities to improve productivity, quality, and operational efficiency. Foster a positive, safe, and collaborative work environment. Qualifications Minimum of 7 years of progressive culinary leadership experience. At least 2 years of supervisory experience leading kitchen teams. Experience in high-volume food production is required. Experience in airline catering, commissary kitchens, industrial catering, hotel kitchens, healthcare food service, or large restaurant operations is strongly preferred. Associate degree in Culinary Arts preferred; equivalent experience will be considered. ServSafe Certification preferred or ability to obtain. HACCP knowledge required. Experience with inventory management, procurement, labor scheduling, and food cost control. Strong leadership, communication, organizational, and problem‑solving skills. Experience working in a union environment is a plus. Proficiency with Microsoft Office is preferred. Physical Requirements Ability to stand for extended periods. Frequently bend, lift, push, and pull throughout the workday. Ability to lift at least 25 pounds. Comfortable working in a fast‑paced production kitchen with varying temperatures and noise levels. Why Join Us? Competitive pay of $55-$62 per hour. Leadership opportunity within a large-scale airline catering operation. Work alongside an experienced culinary management team. Fast‑paced, dynamic environment serving multiple airline customers. Opportunity to make a direct impact on culinary operations and team development. #ZRIME #J-18808-Ljbffr