Senior Culinary Operations Manager
6 days ago
Dnata catering U.S. is seeking a highly skilled Sous Chef to join our Boston team supporting the Logan airport. As a key member of our culinary team, you will play a crucial role in creating delicious and innovative meals for airline passengers.
About the Role:
The successful candidate will oversee kitchen operations, including food preparation, cooking, and plating, ensuring the highest quality meals are delivered on time. They will also lead and train a team of culinary professionals, fostering a positive and collaborative work environment.
Responsibilities:
* Produce daily prep and production lists following airline specifications
* Direct and mentor culinary employees to raise levels of education, morale, and productivity
* Translate the philosophy of the Executive Chef through leading by example with high standards in food quality, organization, professionalism, and sanitation
* Maintain and enforce safe and sanitary working conditions within the culinary department through proper equipment, hazardous material, and other governing food auditing bodies
* Assist with ordering of perishable food, non-food supplies
* Control waste through proper calculation of ordering and production
* Assist in the creation and documentation of new recipes
* Maintain a visionary approach to the culinary department, promoting continuous improvement of standards, quality, systems, and financial expenses
* Responsible for all culinary operations in the absence of the Executive Chef
* Maintain awareness of employee schedules. Supervise check-in and check-out temporary labor. Responsible for training culinary employees in proper clock-in and out procedures
* Responsible for the overall production of hot and cold foods
* Supervise the Culinary staff in a manner consistent with the company's Human Resource Policies and Procedures
* Assure the safety of the work environment and report any potential hazards to the General Manager and Human Resources
* Document all work-related injuries and illnesses by responsible immediate reporting to department management on duty
* Responsible for controlling food and labor costs
* Responsible for proper uniforms, hair restraints, and sanitation practices of culinary staff
Requirements:
* Minimum of an Associate's Degree in culinary or related field or equivalent continuing education experience and relevant work experience
* Minimum of two years' experience as a Sous Chef
* Strong knowledge of HACCP and sanitation standards
* Excellent communication skills, verbal and written
* Ability to adhere to strict grooming standards established by Good Manufacturing Practices (GMP)
* Valid food handler's certificate or equivalent
Salary and Benefits:
We offer a competitive salary range of $46k - $65k per year, which represents base pay only and does not include short-term or long-term incentive compensation. The salary will be determined based on location, experience, qualifications, and training. Our benefits package includes access to professional development opportunities, mentoring, and volunteer programs. We welcome everyone and strive to create a diverse and inclusive workplace.
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