Sous Chef - Japanese Cuisine

About this role

We’re looking for motivated, engaged people to help make everyone’s journeys better. Reporting to the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Chef in designing and preparing meals for Asian airline customers and will need to have experience in Asian culinary profiles. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Also, drives the food production effort with the assistance of Food Supervisors Annual Hiring Range: • $70K - $75K /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 • Employee Discounts • Weekly pay for union employees • Free hot healthy meals for unit operations roles

Main 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. - FDA, USDA, 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  

• Manages daily production of hot and/or cold kitchens for quality and consistency  

• Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.  

• Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.   

• Monitors 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.  

• E mployee must complete all company required training including but not limited to ServSafe    

• Compliance with all company required policies, procedures and processes including but not limited to required training   

Qualifications  

Education:  

• Associates degree in the Culinary Arts or a Culinary Arts certification preferred.  

Work Experience:  

• Minimum 1-3 years of experience as a Chef and/or Sous Chef required.   

• Minimum 7 years of experience as a cook required.   

• Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred.   

• Minimum 3 years Japanese Cuisine

• 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 Microsoft Office products preferred.   

Technical Skills: (Certificates, Licenses and Registration)  

• ServSafe Certified is preferred.   

Language / Communication Skills:  

• Must have excellent written and oral communication skills.   

• Bi-lingual in Spanish is a plus.   

Job Dimensions  

Geographic Responsibility: USA  

Type of Employment: Full-T ime  

Exemption Classification: Exempt  

Internal Relationships: all production areas  

External Relationships: airline customers  

Work Environment / Requirements of the Job:   

• 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.   

Budget / Revenue Responsibility: N/A  

Organization Structure  

Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations  

Number of Direct Reports :   Up to 40 , varies by unit (Head Cook, Specialty Cook , Assistant Cook in Hot Kitchen )  

Number of Dotted Line Reports: N/A

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