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Sous Chef, Operations Manager
2 months ago
We are seeking a highly skilled and experienced Sous Chef, Operations to join our team at gategroup. As a key member of our culinary operations team, you will be responsible for ensuring the highest quality food products are delivered to our airline customers.
Key Responsibilities- Assist the Executive Sous Chef or Executive Chef in designing and preparing meals for airline customers.
- Provide culinary expertise and leadership, promoting quality food services and ensuring food safety and sanitation requirements are followed.
- Drive the food production effort with the assistance of Food Supervisors.
- Supervise department for quality and quantity, ensuring items are produced and dated according to specification, and coding system is adhered to correctly.
- Keep account of attendance, set up paperwork, set up each shift and assign employees to specified sections.
- Order raw material from storeroom and produce extra meals at last minute as needed.
- Prepare daily production sheet and assign tasks to employees, working with and directing 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.
- Ensure safety procedures are adhered to, maintain cleanliness through shift to ensure quality product.
- Manage daily production of hot and/or cold kitchens for quality and consistency.
- Ensure compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.
- Train and monitor employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.
- Monitor daily manpower planning and schedules employees.
- Responsible for employee retention and reducing employee turnover.
- Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).
- Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.
- Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority.
- Associates degree in the Culinary Arts or a Culinary Arts certification preferred.
- Minimum 1-3 years as a Chef and/or Sous Chef required.
- Minimum 7 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.
- Ability to cook meals according to detailed specifications.
- Ability to work in a fast-paced, deadline-driven environment.
- 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 Microsoft Office products preferred.
- ServSafe Certified preferred.
- Must have excellent written and oral communication skills.
- Bi-lingual in Spanish is a plus.
- 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.