Executive Sous Chef

Job Purpose:

The Executive Sous Chef is responsible for managing the culinary program to include product specifications, ingredient quality standards, food & labor cost parameters and controls. This position will plan and assign schedules, culinary assignments and productivity measures, implement training and development policies and procedures and recommend improvements in methods, equipment, operating procedures and working conditions. This position is responsible for the documentation of all compliance functions, HACCP performance plans and documentation and reports to the General Manager.

Benefits Package:

• Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs.
• Full Time employees are eligible for healthcare and supplemental benefits on the first of the month, following 30 days of employment.
• 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions. Plan entry is the first day of the month following 30 days of employment.
• Three (3) medical plans to choose from, with an excellent employer contribution.
• Available Dental and Vision insurance
• Company paid basic life insurance, with the option to elect additional voluntary term life.
• Company paid short-term and long-term disability insurance.
• Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance.
• Health Savings Account and Flexible Spending Account available (for eligible plans)
• Generous Paid Time Off Program for full time employees
• Employee Assistance Program (EAP)
• See our benefits here Benefits Guide 2024
• Watch Me To Learn About How Exciting it is to Work for Air Culinaire Worldwide

Responsibilities and Associated Duties:

The Executive Sous Chef’s primary responsibility is to oversee the compliant and efficient production of all food and related inventory levels of the kitchen while maintaining Air Culinaire Standards while holding responsibility for direct reports. The secondary but critical associated responsibility is to verify that specifications, HACCP methods, efficient production methods and required technique and efficiency are taught and practiced to produce optimal quality, presentation and prioritization of production methods. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Schedule, organize and verify best in class culinary production and quality methods based on compliant specifications and ACW culinary standards.
• Train, develop, mentor and audit all culinary team members, equipment and product fabrication requirements to ensure delivery to superior quality product, packaging and presentation methods.
• Ensure effective employee relations. Provide employee coaching and development. Makes employment decisions. Resolve employee issues through problem resolution.
• Act as a local liaison and connector of clients, guests, FBO’s and confident communicator to develop market share and client retention.
• Use technological applications to manage, record, monitor and measure performance standards of the culinary and fulfillment teams and measure/report outcomes based on these technologies. This includes Dynamics 365, Coupa, Geotab, ADP scheduling & HR compliance & Delivery App/Order App technologies.
• Communicate, implement, audit and enforce (if necessary) costs and financial performance standards in terms of food, labor, packaging, lockers (where applicable) and peripheral expenses associated with the culinary operation.
• Balance quality, productivity, cost, safety and team morale to achieve positive results in all areas of production and culinary operations. Work to continuously improve methods, process and training dynamics in all areas.
• Manage departmental performance measures, including visual technique, hands-on demonstration training and performance controls and provide regular progress reports to Executive Chef & General Manager in report form.
• Dress professionally (as well as assuring that all culinary staff members do as well) and within the guidelines of Company procedures including the company approved uniform standards.
• All other duties as assigned by the Executive Chef and General Manager.

Measures of Success:

• Specific Job Responsibilities (Quality, Presentation & Packaging)
• Stellar Customer Service Targets
• Integrity & Accountability (professionalism, compliance, performance, development & guidance)
• Entrepreneurial Spirit (own the business)
• Teamwork Commitment (Build Teams through Coaching, Mentoring, Instruction, Guidance & Promotion)

Knowledge, Experience and Skill Requirements:

• Six to eight year high level Cruise, Hotel, Aviation & Leadership experience - culinary degree preferred.
• Individual must have 5-7 years of leadership experience in a kitchen environment within a catering or fine dining establishment
• HACCP training and current Safe Food Handling Certificate.
• Strong knowledge of proper food handling procedures and government regulations regarding the food code, culinary preparation and refined quality, presentation, packaging and cold-chain management experience.
• Excellent knife skills are a must.
• Demonstrated ability to lead, develop and work well with others in a team-driven, fast-paced environment is essential.
• Dynamic supervisory experience required.
• Ability to manage, coach, and develop employees while in a fast-paced production environment.
• MUST be comfortable and confident in a client engagement environment as a liaison of the market, the brand and a progressive influencer to create client engagement, loyalty and rapport.
• Excellent communicator, orator and must possess ability to write, document and audit clearly and effectively

Flexibility to work different shifts is required, including weekends and holidays.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to stoop, stand for long periods of time, as well as walk, read orders, listening while discussing orders with fellow co-workers.

The employee is frequently required to use hands to push, pull, reach, and carry items with hands and arms.

The employee must lift and/or move up to 40 pounds.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

MATHMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

WORK ENVIRONMENT

The noise level in the work environment is usually moderate to loud.

Disclaimer:

This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.

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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.