Sous Chef FSM Division

Description

Abby’s Catering has been providing one-of-a-kind culinary and hospitality experience since opening in 1980. Our customers are high profile passengers visiting or residing in Houston. Celebrities, government officials, head of states, secretaries, industry leaders, all traveling out of Houston aboard private, corporate, and commercial aircrafts are part of Abby’s valued circle of customers. Abby’s also provides exclusive gourmet delights for corporate offices, private and corporate events as well as food service management, FSM, contracts.

Position: Sous Chef-Business Dining

Our Chefs ensure that Abby’s food creations are a ‘passport’ to a culinary journey of cultural and diverse preferences. Innovation, trend setting menus, highest customer satisfaction is the signature of Abby’s Catering. Our culinary team will make sure our customers enjoy an unforgettable dining experience while adhering to the highest food safety standards of the industry.

Reports to: Executive Chef/ Account Manager

To him/her report: Line cooks, Prep-Cooks, Helpers

Essential functions:

• Leadership, Management and Accountability
• Passionate about Gourmet Food
• Understanding of a variety of international cuisines
• Comply with all Food Safety rules and regulations
• Ability to delegate jobs tasks to cooks/prep cooks and helpers
• Assisting the Executive Chef with ordering & inventorying of food and products needed for production
• Prepare items in accordance with production sheets
• Recipe Execution and adherence
• Control overproduction and keep wastage to a minimum.
• Consistent Communication to validate production and complete missing items as needed
• Managing and completing in real time all FSQ documents
• Keeping waste logs up-to-date for financial controlling review
• Follow working / batch recipes using the proper toosl (e.g. scales, scoops etc.)
• Develop and train the technical skills of all team members of all levels to achieve the highest quality and productivity for the entire production
• Control Labor and Overtime costs

Company Core Values:

You must be willing to embrace our Company Core Values in the way you dedicate yourself to work:

CATCH

• Customer Service
• Accountability
• Teamwork
• Competitiveness
• Honesty

Our Mission:

"To continue to be the leading in-flight and corporate catering company serving the Houston & Dallas Metro market by using locally sourced and sustainable raw ingredients, providing the most memorable and personalized attention to detail all while maintaining a fiscally sound budget and complying with the highest food safety standards."

Requirements

Requirements, but not limited to: This position requires flexible work schedule from Monday -Friday, in breakfast & lunch corporate environment. The business dining industry is a year-round business and certain peak times of the year are blackout periods for PTO (paid time off), e.g. year end, holiday months, etc. This position requires experience in Leadership, Management, demanding Accountability and a high degree of Training and Teaching abilities, to lead the entire team to success (highest product quality, highest productivity output, complying with all food safety rules and regulations).

Qualifications

• Be a self-starter who works independently with minimal supervision
• Able to work in a hot environment daily for an extended amount of time
• Ability to work occasional evening shifts as needed
• Strong organizational, analytical, communication and leadership skills required
• Bilingual English / Spanish (for verbal communication only)
• Legally authorized to work in the United States without sponsorship
• Ability to read and comprehend catering function food menu specifications with high detail
• Being able to learn and master our processes and systems
• Highly flexible and analytical, pro-active team player
• Excellent knowledge of food safety and hygiene standards
• Ability to take direction well from supervisors
• Delegate and follow-up with tasks given to cooks under your supervision.
• Exceptional eye for detail with food presentation, food safety standards and hygiene
• Must hold a valid Food Protection Manager Certificate, recognized by local authorities (e.g., SERV Safe).
• Strong Knowledge of HAACP procedures
• Meticulous time management skills with the ultimate attention to detail