Executive Sous Chef (Specializing in Japanese Cuisine)
We are currently looking for an Executive Sous Chef to join our flight kitchen operations team located at Dallas/Fort Worth International Airport in Dallas, Texas. The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. The Executive Sous Chef reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef.
Essential Duties and Responsibilities:
Functional
• Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, over boarding over-production, and inventory control.
• In the absence of the Executive Chefs as the Culinary Lead for the unit
• Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications as required by the customer.
• Understands menu and product specifications and insure menu employee training is completed.
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource support to Executive Chef and operations management.
• Acts to identifying and resolving problems, completes timely audits, and serves as a “Change Agent.”
To name several duties