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About the Role

The Sous Chef is responsible for managing the kitchen staff in the absence of the General Manager and oversees the preparation of hot food and related inventory levels of the kitchen. The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost.

Responsibilities

• Oversee the preparation of hot food and related inventory levels of the kitchen while maintaining Air Culinaire Standards.
• Ensure quality control for each order adherence to Corporate and Government guidelines.
• Maintain consistency in food quality standards.
• Rotate all products, and label and date all food in the kitchen.
• Utilize preventative maintenance with all kitchen equipment.
• Train all kitchen staff on potential hazards, general safety, and SOPs.
• Use Shipday for all order logistics and deliveries, including delivery photos and recipient names.
• Dress professionally within company guidelines, including the company-approved uniform.
• Carry company-provided cellphones/radios at all times when on duty and communicate with the local operation and company call center as required.
• Exhibit a keen understanding and demonstration of hospitality principles.
• Perform other duties as assigned by the General Manager.

Requirements

• Four-year culinary degree preferred.
• 5-7 years of experience in a kitchen environment within a catering or fine dining establishment.
• A current Safe Food Handling Certificate.
• Strong knowledge of proper food handling procedures and government regulations regarding the food code.
• Excellent culinary preparation and knife skills.
• Demonstrated ability to work well with others in a team-driven, fast-paced environment.
• Supervisory experience preferred.
• An excellent driving record.
• Pre-employment background check.
• Pre-employment Drug Test.
• MVR (if applicable to the position).
• E-Verify.

Skills

• Culinary preparation
• Knife skills
• Teamwork
• Customer service
• Food handling
• Inventory management
• Problem-solving
• Communication

Location

• Armonk, NY
• Carlstadt, NJ

Work Type

• On-site
• Full-time

Experience Level

• 5-7 years
• Supervisory

Education Level

• Four-year culinary degree preferred
• Safe Food Handling Certificate

Benefits

• Healthcare benefits
• Supplemental benefits
• 401 (K) Retirement Plan with discretionary 100% employer match of the first 6%
• Three (3) medical plans to choose from with excellent employer contribution
• Dental insurance
• Vision insurance
• Company paid basic life insurance
• Option to elect additional voluntary term life insurance
• Company paid short-term disability insurance
• Company paid long-term disability insurance
• Supplemental benefits including critical illness, accident insurance, hospital indemnity insurance and pet insurance
• Health Savings Account available
• Flexible Spending Account available
• Generous Vacation Program
• Employee Assistance Program (EAP)

About the Company

• Air Culinaire Worldwide is a leading private aviation catering and concierge services company.
• Our fully renovated facility is scheduled to open in Mid-November 2026.
• We are looking for talented, passionate, food-service and customer-focused professionals to join our growing team.
• Training and initial work will take place at our Teterboro facility in Carlstadt, NJ until the new White Plains kitchen officially opens.

Equal Opportunity

• Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.