Executive Sous Chef

5w1 month ago

gategroup

Seattle, US · Full-time · $85,000 – $95,000

About this role

We're looking for motivated, engaged people to help make everyone's journeys better. The Executive Sous Chef supports the Executive Chef in the daily monitoring of the preparation of pre-designed meals for multi-customer accounts, bringing culinary expertise to a large catering unit.

This role manages all Chefs, Cooks, and production employees across all food production areas, promoting quality food services to airline clients. You will drive menu and product quality by overseeing food preparation and production, consulting with the Buyer, and minimizing waste through portioning, over-production control, and inventory management.

In the absence of the Executive Chef, you act as the Culinary Lead for the unit, ensuring menu presentations are properly planned and specifications comply with recipes and portion requirements. You will serve as a culinary resource to operations management, identifying and resolving problems, completing timely audits, and acting as a change agent.

This role offers the opportunity to coach, counsel, and prepare corrective action for employees while maintaining a safe, secure, and healthy work environment. You will help achieve culinary operational objectives by contributing analysis to strategic plans and implementing production, productivity, quality, and customer-service standards.

Requirements

Culinary expertise with experience in high-volume food production environments
Ability to manage all Chefs, Cooks, and production employees in a large catering unit
Experience with multi-customer accounts and airline client service
Knowledge of recipe compliance, portion specifications, and inventory control
Strong problem-solving skills and ability to act as a change agent
Ability to conduct timely audits and implement production and quality standards
Experience coaching, counseling, and administering corrective action for employees
Knowledge of food safety, sanitation, and federal, state, and local legal regulations

Responsibilities

Support the Executive Chef in driving menu and product quality across all production areas by overseeing food preparation and production
Act as the Culinary Lead for the unit in the absence of the Executive Chef
Ensure menu presentations are properly planned, set up, and reviewed for compliance with recipes and portion specifications
Minimize waste through oversight of proper portion and production management, using a Pull System to ensure accurate and timely inventories
Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews
Serve as a culinary resource support to the Executive Chef and operations management, identifying and resolving problems
Coach, counsel, and prepare corrective action for employees
Maintain a safe, secure, and healthy work environment by enforcing standards and complying with sanitation and legal regulations