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About the Role

The Executive Sous Chef supports the Executive Chef in the daily monitoring of the preparation of pre-designed meals for multi-customer accounts, ensuring culinary expertise through the management of all food production employees. This role promotes quality food services to airline clients and manages product management/waste in a high-complexity catering unit. The Executive Sous Chef acts as the lead chef in the absence of the Executive Chef.

Responsibilities

• Oversee food preparation and production to drive menu and product quality.
• Minimize waste through portioning, over-production, and inventory control.
• Serve as the Culinary Lead for the unit in the Executive Chef's absence.
• Ensure menu presentations are properly planned, set up, and specifications are reviewed for compliance.
• Ensure menu employee training is completed.
• Minimize waste through oversight of proper portion and production management.
• Complete accurate and timely inventories using a “Pull System” for demand-based requisitions.
• Contribute information and analysis to strategic plans and reviews.
• Implement production, productivity, quality, and customer-service standards.
• Serve as culinary resource support to Executive Chef and operations management.
• Identify and resolve problems, complete timely audits, and act as a “Change Agent”.
• Assist as the support lead for menu presentations, managing products, production, and costs.
• Coach, counsel, and prepare corrective action for employees.
• Maintain a safe, secure, and healthy work environment by establishing and enforcing standards and procedures.
• Comply with sanitation and legal regulations, and oversee food preparation, safety, and security.
• Review and implement accident and disaster plans.
• Ensure quality production standards are followed and maintained.
• Ensure employees adhere to HACCP, FDA, and safety regulations, and company policies.
• Communicate meal cycles in a timely and accurate basis.
• Monitor yields of products to ensure maximum usage.
• Work with management staff to improve unit performance.
• Maintain professional and technical knowledge through workshops, publications, and networking.
• Share knowledge with direct reports.
• Ensure cooks and Sous Chef employees have the necessary skills and abilities for all cooking and food preparation requirements.
• Train and monitor employees on proper work procedures and product production for maximum productivity and minimum expenses.
• Assist in the development and training of cooks.
• Manage culinary employee onboarding and retention.
• Complete all company-required training, including ServSafe Sanitation Manager Certification.
• Maintain culinary equipment by following operating instructions and ensuring preventive maintenance.
• Evaluate unit cooking equipment against current and future needs.
• Initiate and support NPT and timesaving production techniques.
• Train others in specialty techniques.
• Improve menu quality and consistency by analyzing food production records and expenses.
• Promote kitchen staff interest in quality improvement.
• Evaluate and re-design processes, and implement changes.
• Prepare menu and food preparation reports by collecting, analyzing, and summarizing data and trends.

Requirements

• Associate Degree or Bachelor Degree in 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 required.
• Minimum of 1-3 years supervisory experience in a high volume, manufacturing, food production, 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.
• Strong and effective leadership skills.
• Ability to successfully manage a staff of 2 to 3 Sous Chefs and over production employees.
• Candidate must be comfortable with all levels of employees.
• Ability to drive positive program change.
• Ability to train others required.
• Ability to give negative and positive feedback to employees on a daily basis.
• Excellent time management skills required.
• Ability to handle multiple tasks without losing focus on priorities.
• Strong organizational, analytical, communication, and leadership skills required.
• Must be innovative and have the ability to make changes to the operation as needed.
• Basic computer skills required.
• Ability to obtain ServSafe Certification required.
• Excellent written and oral communication skills.
• Regularly stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
• Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
• A rotating schedule of over 55 hours per week is typical.

Skills

• Culinary expertise
• Food preparation and production management
• Inventory control
• Menu planning and presentation
• Employee training and development
• Waste minimization
• Problem identification and resolution
• Auditing
• Change management
• Cost management
• Employee coaching and counseling
• Workplace safety and sanitation
• HACCP
• FDA regulations
• Company policy compliance
• Yield monitoring
• Performance improvement
• Professional development
• Culinary equipment maintenance
• Production process improvement
• Data analysis
• Microsoft Office products (preferred)
• ServSafe Certified (preferred)
• Written and oral communication
• Leadership
• Organizational skills
• Analytical skills
• Time management
• Innovation

Location

• USA

Work Type

• Full-Time
• Exempt

Experience Level

• 7-10 years progressive Chef growth
• 1-3 years supervisory experience in high volume, manufacturing, food production, restaurant or catering environment
• In-flight catering or high-volume food service experience

Education Level

• Associate Degree or Bachelor Degree in Culinary Arts or related field
• CCC from ACF, ProChef II or equivalent certification
• ServSafe Certified (preferred)
• Ability to obtain ServSafe Certification required

About the Company

• gategroup is an equal opportunity employer committed to workforce diversity.
• We treat each other with respect and we act with integrity.
• We communicate and keep each other informed.
• We put our heads together to problem solve and deliver excellence as a team.
• We have passion for our work and we pay attention to the little details.
• We foster an environment of accountability, take responsibility for our actions and learn from our mistakes.
• We do what we say we will do, when we say we are going to do it.
• We care about our coworkers, always taking an opportunity to make someone’s day better.

Equal Opportunity

• All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law.
• For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf