Executive Sous Chef, Operations

We’re looking for motivated, engaged people to help make everyone’s journeys better.

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: 

Functional 

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 insure menu employee training is completed. 

Insures waste is minimizes through oversight of proper portion and production management with all chefs throughout the production areas.  Using a “Pull System”, Insures 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 identifying and resolving problems, completes timely audits, and serves as a “Change Agent” 

Assist as the support lead for menu presentations works with the Executive Chef to insure 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. Monitor 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