Executive Sous Chef

We’re looking for motivated, engaged people to help make everyone’s journeys better. 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. Annual Hiring Range/Hourly Rate: $95K- $100K Per Hour/Per Year 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 Weekly pay for union employees Free hot healthy meals for unit operations roles Main Duties and Responsibilities:   Functional   Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, overboarding over-production, and inventory control.   In the absence of the Executive Chefs as the Culinary Lead for the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications as required by the customer.    Understands menu and product specifications and insure menu employee training is completed.   Insures waste is minimizes through oversight of proper portion and production management with all chefs throughout the production areas.  Using a “Pull System”, Insure s accurate and timely inventories are completed so requisitions are based on demand.   Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource support to Executive Chef and operations management.   Acts to identifying and resolving problems, completes timely audits, and serves as a “Change Agent”   Assist as the support lead for menu presentations works with the Executive Chef to insure products, production, and costs are efficiently managed and all variances are noted.   Responsible for coaching, counseling, and preparing corrective action for employees   Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations;…