Executive Sous Chef

We’re looking for motivated, engaged people to help make everyone’s journeys better. The Executive Sous Chef supports the Executive Chef in daily monitoring of pre‑designed meal preparation for multi‑customer accounts and manages all Chefs, Cooks and production employees in a large catering unit. Duties and Responsibilities Oversee food preparation and production, consulting with the Buyer, Chefs, cooks and team leaders; minimize waste through portioning, production control and inventory management. Act as the culinary lead in the absence of the Executive Chef and ensure menu presentations are properly planned, set up and reviewed for compliance with recipes and portion specifications. Utilize a “Pull System” to ensure accurate and timely inventory completion so requisitions are based on demand. Contribute information and analysis to strategic plans, prepare and complete action plans, and implement production, productivity, quality and customer‑service standards. Identify and resolve problems, conduct timely audits and serve as a “Change Agent.” Coach, counsel and provide corrective action for employees; maintain a safe, secure and healthy work environment by enforcing sanitation and safety regulations (HACCP, FDA). Ensure meal cycles are communicated accurately and monitor yields to maximize usage. Develop and deliver training for cooks and sous chefs; conduct culinary employee onboarding and retention activities. Maintain culinary equipment, troubleshoot breakdowns and support preventive maintenance and repairs. Prepare menu and food‑preparation reports by collecting, analyzing and summarizing food, dining and customer data and trends. Qualifications Associate or Bachelor’s Degree in Culinary Arts or a related field (formal culinary education required). Certification as CCC from ACF, ProChefII or equivalent. Minimum 7‑10years of progressive Chef experience, including 1‑3years of supervisory experience in a high‑volume, manufacturing or catering environment. In‑flight catering or high‑volume food service experience required. Strong leadership, training, communication, organizational and time‑management skills. Ability to manage a staff of 2‑3 sous chefs and other production employees; comfortable giving both positive and negative feedback. Basic computer skills; working knowledge of Microsoft Office products preferred. ServSafe Certified or ability to obtain certification. Excellent written and oral communication skills; multilingual a plus. Benefits Paid time off 401(k) with company match Company‑sponsored life insurance, medical, dental and vision plans Voluntary short‑term and long‑term disability insurance Voluntary life, accident and hospital plans Employee Assistance Program Commuter benefits and employee discounts Free hot‑healthy meals for unit operations roles Employment Details Location: USA Type: Full‑Time Travel: up to 10% Exempt: Yes Work schedule: rotating, up to 55hours per week; may require standing, bending, lifting over 25pounds. Equal Opportunity Employer. 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. Application deadline: 06/21/2026. #J-18808-Ljbffr