Executive Sous Chef

This range is provided by Confidential Jobs. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range $85,000.00/yr - $90,000.00/yr Job Summary The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef. Main Duties and Responsibilities: Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, overboarding over-production, and inventory control. In the absence of the Executive Chefs as the Culinary Lead for the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications as required by the customer. Understands menu and product specifications and ensures menu employee training is completed. Ensures waste is minimized through oversight of proper portion and production management with all chefs throughout the production areas. Using a “Pull System”, ensures accurate and timely inventories are completed so requisitions are based on demand. Achieves 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; serving as culinary resource support to Executive Chef and operations management. Acts to identify and resolve problems, completes timely audits, and serves as a “Change Agent”. Assists as the support lead for menu presentations works with the Executive Chef to ensure products, production, and costs are efficiently managed and all variances are noted. Responsible for coaching, counseling, and preparing corrective action for employees. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Ensures meal cycles are communicated in a timely and accurate basis. Monitors yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Training & Development Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Must ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Responsible for culinary employee onboarding and retention. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Products Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; ensuring preventive maintenance and repairs; evaluating the unit cooking equipment against the current needs and future expectations. Processes Initiates and supports NPT and timesaving production techniques, training others in specialty techniques. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares 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: A minimum 7-10 years in progressive Chef growth positions is required. Minimum of 1-3 years supervisory experience working 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 is required. Technical Skills: (Certification, Licenses, and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast-paced, deadline-driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over-production employees. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and can drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees daily. Excellent time management skills are required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication, and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Basic computer skills required. Working knowledge of Microsoft Office products preferred. ServSafe Certified preferred. Ability to obtain ServSafe Certification required. Language / Communication Skills: Must have excellent written and oral communication skills. Multi-lingual is a plus. Job Dimensions Geographic Responsibility: Type of Employment: Full-time Travel %: 10% Exemption Classification: Exempt Work Environment / Requirements of the Job: Will be exposed to extreme temperature changes and noise. Will work with cleaning solutions, people-safe chemicals, and related equipment to thoroughly clean and sanitize food service equipment and facilities. Must be able to lift, push, pull, and move product, equipment, and supplies up to fifty (50) pounds. Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours. The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. 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 another category under applicable law. #J-18808-Ljbffr