Position: Exec Sous Chef, Ops
About: 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.
Requirements: 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; 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 required; 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 overproduction employees; Current or previous labor relations experience is a plus, but not required; Must have excellent written and oral communication skills; Multi-lingual a plus.
Benefits: Paid Time Off, 401k, with company match, Company sponsored life insurance, Medical, dental, vision plans, Voluntary short-term/long-term disability insurance, Voluntary life, accident, and hospital plans, Employee Assistance Program, Commuter benefits, Employee Discounts, Free hot healthy meals for unit operations roles
