Executive Sous Chef

Executive Sous Chef

The Executive Sous Chef is responsible for managing the culinary program to include product specifications, ingredient quality standards, food & labor cost parameters and controls. This position will plan and assign schedules, culinary assignments and productivity measures, implement training and development policies and procedures and recommend improvements in methods, equipment, operating procedures and working conditions. This position is responsible for the documentation of all compliance functions, HACCP performance plans and documentation and reports to the General Manager.

The Executive Sous Chef's primary responsibility is to oversee the compliant and efficient production of all food and related inventory levels of the kitchen while maintaining Air Culinaire Standards while holding responsibility for direct reports. The secondary but critical associated responsibility is to verify that specifications, HACCP methods, efficient production methods and required technique and efficiency are taught and practiced to produce optimal quality, presentation and prioritization of production methods.

Specific Job Responsibilities (Quality, Presentation & Packaging)

Stellar Customer Service Targets

Integrity & Accountability (professionalism, compliance, performance, development & guidance)

Entrepreneurial Spirit (own the business)

Teamwork Commitment (Build Teams through Coaching, Mentoring, Instruction, Guidance & Promotion)

Six to eight year high level Cruise, Hotel, Aviation & Leadership experience - culinary degree preferred.

Individual must have 5-7 years of leadership experience in a kitchen environment within a catering or fine dining establishment

HACCP training and current Safe Food Handling Certificate.

Strong knowledge of proper food handling procedures and government regulations regarding the food code, culinary preparation and refined quality, presentation, packaging and cold-chain management experience.

Excellent knife skills are a must.

Demonstrated ability to lead, develop and work well with others in a team-driven, fast-paced environment is essential.

Dynamic supervisory experience required.

Ability to manage, coach, and develop employees while in a fast-paced production environment.

MUST be comfortable and confident in a client engagement environment as a liaison of the market, the brand and a progressive influencer to create client engagement, loyalty and rapport.

Excellent communicator, orator and must possess ability to write, document and audit clearly and effectively

Flexibility to work different shifts is required, including weekends and holidays.

While performing the duties of this job, the employee is regularly required to stoop, stand for long periods of time, as well as walk, read orders, listening while discussing orders with fellow co-workers.

The employee is frequently required to use hands to push, pull, reach, and carry items with hands and arms.

The employee must lift and/or move up to 40 pounds.

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 common sense understanding to carry out instructions furnished in written, oral, or diagram form.

The noise level in the work environment is usually moderate to loud.

Final candidate for the position will be required the following:

Pre- employment background check

Pre-employment Drug Test

MVR (if applicable to the position)

E-Verify

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.