Sous Chef

About us

Role Purpose Statement

This Sous Chef is responsible for overseeing and the preparation of high-quality airline meals in accordance with company standards, menu specifications and production schedules.  They will also oversee 25-50 kitchen production workers in the preparation of meals including ensuring portion weight, seasoning, food quality, and that food is plated up to customer specification.  While meeting required safety, hygiene, and quality standards.  

To be considered for this position you must understand food tasting to know if it meets culinary gold standards.   Must have schedule flexibility to be able to work weekends and the day or night shift to meet operational needs.

Main Accountabilities

Food Production

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. 


• Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc.


• Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle)


• Conducts, coordinates and supervises inventories 


• Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan


• Participates in the development of food products and menus as needed for menu presentations


• Must be aware of content in catering manuals; conducts updates when necessary


• Executes countermeasures in the production in case of customer complaints


• Supports training of kitchen helpers 

Quality

• Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to


• Maintains and monitors quality, conducts quality control checks according to HACCP regulations


• Conducts quality checks of goods received


• Monitors and ensures compliance with recipe specifications

Leadership

• Ensure that the area of responsibility is properly organized, staffed and directed


• Guide, motivate and develop the subordinate employees within the Human Resources Policy


• Make the company's values and management principles live in the department(s)


• Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations


• Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing 
   

Knowledge, Skills and Experience

•    Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required
•    Knowledge of food and hygiene regulations (HACCP)
•    Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)
•    Good communication and organizational skills
•    Experience working in a high-volume commercial kitchen
•    Leadership skills
•    Good knowledge of Microsoft Office and Windows-based computer applications