Exec. Sous chef

We’re looking for motivated, engaged people to help make everyone’s journeys better. Compensation $100K - $110K / Per Year Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Commuter benefits Employee Discounts Free hot healthy meals for unit operations roles Main Duties and Responsibilities Act in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, consulting with the Buyer, Chefs, cooks, and team leaders; minimize waste through portioning, overboarding, and inventory control. Take on the role of Culinary Lead for the unit in the absence of the Executive Chef. Ensure menu presentations are properly planned, set up, and specifications reviewed to comply with recipes and portion specifications; ensure menu employee training is completed. Maintain waste minimization through oversight of portion and production management; use a “Pull System” to ensure accurate and timely inventory is completed so requisitions are based on demand. Achieve 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; provide culinary resource support to Executive Chef and operations management. Identify and resolve problems, complete timely audits, and serve as a change agent. Support menu presentations by working with the Executive Chef to insure products, production, and costs are efficiently managed and all variances are noted. Coach, counsel, and prepare corrective action for employees. Maintain a safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; comply with sanitation and federal, state, and local regulations; oversee food preparation, safety, and security; review and implement accident and disaster plans. Ensure quality production standards are followed and maintained; ensure employees adhere to HACCP, FDA, and safety regulations and company policies. Communicate meal cycles in a timely and accurate manner; monitor yields of products to ensure maximum usage. Work with management staff to improve performance of the unit. Training & Development Maintain professional and technical knowledge by attending workshops, reviewing publications, establishing networks, benchmarking state‑of‑the‑art practices, serving as a culinary expert, contributing to publications, and participating in professional societies. Ensure all cooks and Sous Chef employees have the skills to perform cooking and food preparation requirements of all the airline accounts serviced in the unit; monitor employees on proper procedures and production to maximize productivity with minimal labor and food expenses. Assist in the development and training of cooks as required. Responsible for culinary employee onboarding and retention. Complete all company required training including ServSafe Sanitation Manager Certification. Products Maintain culinary equipment by following instructions; instruct staff in use; troubleshoot breakdowns; maintain supplies; insure preventive maintenance and repairs; evaluate equipment against current and future needs. Processes Initiate and support NPT and time‑saving production techniques, training others in specialty techniques. Improve menu quality and consistency by analyzing food production records and menu expenses; promote kitchen staff interest in quality improvement; study, evaluate, and redesign processes; implement changes. Prepare menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Qualifications Education: Associate Degree or Bachelor Degree in the Culinary Arts or a related field (formal culinary education) required; Certification as CCC from ACF, ProChef II or equivalent. Work Experience: Minimum 7‑10 years in progressive Chef growth positions required; Minimum 1‑3 years supervisory experience in a high‑volume, manufacturing, food production, and restaurant or catering environment required; In‑flight catering experience or experience in a high‑volume food service environment required. Technical Skills: Ability to cook meals according to detailed specifications; work in a fast‑paced, deadline‑driven environment; strong leadership skills; manage staff of 2‑3 Sous Chefs and over‑production employees; comfort with all levels of employees and drive positive program change; ability to train others; give negative and positive feedback; excellent time management; strong organizational, analytical, communication, and leadership skills; innovative; basic computer skills with Microsoft Office; ServSafe certification prefer, but required to obtain ServSafe certification. Language / Communication Skills: Excellent written and oral communication skills; multilingual a plus. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. #J-18808-Ljbffr Gategroup Holding