Sous Chef

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $60,406.00 - $70,764.00
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Work Schedule

Standard Hours
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Benefits

Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Holiday pay
meal benefits
transportation benefits
401(k) retirement plan
Life insurance
Tuition Reimbursement
Employee assistance program
Training opportunities
Referral program

Job Description

HMSHost is a leading global provider of restaurateur services in travel venues, particularly focused on airport dining. As part of the Dufry Group, HMSHost specializes in delivering high-quality food and beverage experiences to travelers, with a strong commitment to innovation, service excellence, and operational efficiency. Operating in numerous airports across North America and around the world, HMSHost brings a diverse array of culinary concepts aimed at providing convenience and satisfaction to customers during their travel journey. Their team environments emphasize collaboration, growth, and a dedication to maintaining brand standards and food safety regulations.

The role of Sous Chef at HMSHost offers an exciting opportunity for culinary professionals to engage in complex kitchen operations within a fast-paced airport setting at Albany International Airport. This position is integral to supporting the Restaurant Chef and managing the culinary team to ensure the highest quality of food preparation and presentation. The Sous Chef will assist with planning menus, overseeing inventory and supply management, and ensuring compliance with safety and sanitation standards including HACCP procedures. This is an exempt position which typically reports directly to the Restaurant Chef.

The successful candidate will have 3 to 5 years of experience in kitchen operations and staff supervision, with the ability to promote teamwork, delegate responsibilities effectively, and motivate others. This leadership role also includes important human resource functions such as recommending hiring decisions, managing associate relations, conducting performance reviews, and delivering training programs. The Sous Chef contributes to cost control initiatives and strives to meet service and quality standards to maximize sales and profitability.

HMSHost provides a comprehensive benefits package to support employee well-being and career development. This includes health, dental, and vision insurance, generous paid time off including vacation and sick leave, holiday pay, and a 401(k) retirement plan with company match. Additional benefits encompass company paid life insurance, tuition reimbursement, employee assistance programs, meal and transportation benefits, and a robust referral program. Training and opportunities for career growth are emphasized as a core component of the employment experience at HMSHost. This role offers competitive compensation ranging from $60,406 to $70,764 annually, aligned with the importance of the position within the organization.

Affiliates of HMSHost, including Avolta, Hudson, and Dufry, ensure a strong policy of equal opportunity employment, fostering an inclusive workplace free from discrimination or harassment. HMSHost values diversity and complies with all applicable federal, state, and local laws regarding protected characteristics to maintain a respectful work environment for all team members.

Job Requirements

  • High school diploma or GED
  • 3 to 5 years of experience in kitchen operations and staff supervision
  • certification in Serve Safe Management
  • ability to manage multiple projects and issues simultaneously
  • strong communication skills
  • ability to motivate and lead a team
  • ability to maintain safety and sanitation standards
  • ability to follow company policies and regulatory requirements

Job Qualifications

  • High school diploma or general education development (GED) diploma
  • post-secondary culinary training preferred
  • brand certification a plus
  • 3 to 5 years experience with kitchen operations and staff supervision
  • certification in Serve Safe Management course
  • demonstrated team management skills
  • delegation abilities
  • issue resolution and coaching skills
  • ability to motivate others
  • demonstrated organization and multi-project time/issue management
  • ability to speak, read and comprehend instructions, short correspondence and policy documents
  • ability to converse comfortably with individuals

Job Duties

  • Assist in supervising the day to day activities of kitchen staff
  • assign responsibilities for specified work
  • set deadlines to ensure timely completion of work
  • promote safety and sanitation
  • inspect all food products handling
  • establish and maintain safe practices
  • follow HACCP procedures
  • assist with menu planning, inventory, and managing supplies
  • maintain effective cost control, service and quality standards to produce maximum sales and profits
  • comply with company and franchise standards of operation procedures and applicable regulatory agencies
  • ensure all products are prepared and presented according to brand or company standards
  • serve as a resource to others in resolution of complex problems and issues
  • provide recommendations for hiring, firing, advancement, promotion or status changes of associates
  • maintain effective communication and positive associate relations including performance reviews, progressive discipline and managing incentive programs
  • provide the highest quality of customer service
  • ensure proper training of staff and support associates to ensure customer satisfaction and product quality

Job Criteria

Experience

Mid Level (3-7 years)


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