Sous Chef Ops

We’re looking for motivated, engaged people to help make everyone’s journeys better.

Essential Duties and Responsibilities:

• Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements
• Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e HAACP and other governmental regulations)
• Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization)
• Orders raw material from storeroom and produces extra meals at last minute as needed
• Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts
• Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation
• Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product
• Supervises the washing of equipment for production and ensure equipment is stored according to SOP
• Conducts quality checks on food prepared and provides feedback on compliance to specifications
• Conducts yield and batch checks on raw material
• Prepare gold sample tables for menu changes and train associates to ensure compliance to changes.
• Provide feedback to associates on daily performance.
• Prepares specialty items that are required for production on a daily basis.

Education:

• Associates degree in the Culinary Arts or a Culinary Arts certification preferred.
• Canadian Red Seal Certificate

Work Experience:

• Minimum 1-3 years as a Chef and/or Sous Chef required.
• Minimum 2-5 years as a cook required.
• Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred.
• In-flight catering experience or experience in a high-volume food service environment preferred.

Job Skills:

• 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 team of cooks.
• Current or previous labor relations experience is a plus, but not required.
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
• Ability to train others required.
• Must have the 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 to further improve the work environment and unit performance.
• Experience with menu design a plus.
• Basic computer skills required. Working knowledge of Eatec, Microsoft Office products preferred.

Communication Skills:

• Must have excellent written and oral communication skills.

Certificates, Licenses and Registrations:

• N/A

Travel:

• N/A

Environmental Requirements:

• Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
• In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
• 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.

Organization Structure

• Direct Line Manager (Title): 1 (Mgr, Ops, Food)
• Dotted Line Manager (Title, if applicable):
• Number of Direct Reports: N/A
• Number of Dotted Line Reports:
• Estimated Total Size of Team:

Demonstrated Competencies to be Successful in the Position:

• Thinking - Information search and analysis, problem resolution skills
• Engaging - understanding others, team leadership, developing people
• Inspiring - influencing and building relationships, motivating and inspiring, communicating effectively
• Achieving - delivering business results under pressure, championing performance improvement, customer focus

If you want to be part of a team that helps make travel and culinary memories, join us!