Sous Chef

Sous Chef – Operations We’re looking for motivated, engaged people to help make everyone’s journeys better. Responsibilities Report to the Executive Sous Chef or Executive Chef for the unit. Ensure food specifications and labor objectives meet all company and customer requirements. Supervise department quality and quantity, ensuring items are produced and dated according to specifications and coding systems are adhered to (FDA, USDA, HACCP, and other regulations). Maintain attendance records, schedule paperwork, and assign employees to sections for schedule optimization. Order raw materials from the storeroom and produce extra meals at the last minute as needed. Prepare daily production sheets, assign tasks to employees, and guide them using the production sheet and passenger counts. Control food inventory, provide training and recurrent training of employees on proper preparation procedures. Enforce safety procedures and maintain cleanliness throughout shifts to ensure quality products. Manage daily hot and/or cold kitchen production for consistency and quality. Ensure compliance with company Wage & Hour policy, rest and meal breaks, and all company processes. Train and monitor employees on proper work procedures to maximize productivity while reducing labor and food expenses. Monitor manpower planning and schedule employees. Promote employee retention and reduce turnover. Coach, counsel, and prepare corrective actions for employees in compliance with union or collective bargaining agreements. Review personnel for correct cost centers and job titles, ensuring accurate pay rates based on wage scales and seniority for union‑represented employees. Complete mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mand. Qualifications Associate’s degree in Culinary Arts or Culinary Arts certification preferred. Minimum 1–3 years of experience as a Chef or Sous Chef required. Minimum 7 years of experience as a cook required. Previous supervisory experience in high‑volume manufacturing, food production, restaurant or catering environments preferred. In‑flight catering experience or experience in high‑volume food service environments preferred. Must have mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mand mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mandatory mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand mand #J-18808-Ljbffr