Executive Sous Chef at JFK Airport (Paris Cafe)

Retail and Dining Positions • Jamaica, NY

1d • Onsite

About The Position

The Executive Sous Chef at JFK Airport (Paris Cafe) supports culinary operations and strategic initiatives for the division. The role develops vendor relationships and prepared-food offerings, oversees product quality and performance, contributes to kitchen design and restaurant openings, and provides leadership, training, and development for culinary team members and kitchen managers. The position operates in a team-oriented environment with varying shifts and temperatures and includes physical work such as standing for extended periods and lifting at least 25 pounds.

Requirements

• Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
• Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire or promotion.
• Ability to work various shifts in a team-oriented 7/365 environment.
• Excellent customer service skills and effective communication abilities.
• Self-starter able to prioritize and handle multiple tasks simultaneously.
• Ability to lift at least 25 pounds and perform essential job functions including standing, bending, reaching, climbing a ladder, and walking long distances.
• Ability to stand for long periods and work in environments with varying temperatures.

Responsibilities

• Build cooperative relationships with national and local prepared-food vendors and develop strategic alliances around innovation and product development.
• Negotiate pricing, vendor programs, delivery, and payment terms for prepared-food products.
• Facilitate mutually beneficial agreements concerning promotional opportunities and support.
• Bring new products, innovations, and points of difference to market.
• Conduct regular Quality Assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency.
• Launch and expand successful prepared-food product lines and implement exit strategies for unproductive merchandise.
• Complete required reports, logs, culinary audits, and reviews in a timely manner.
• Lead, contribute to, and execute portions of the division’s culinary strategic plan.
• Launch line reviews in support of customer and seasonal expectations.
• Use fact-based decision-making to drive growth and profitability.
• Assist with kitchen schematic design and recommend adjacencies that support efficient use of space.
• Orient new cooks to their assigned areas, core culinary standards, and established food programs.
• Provide support for new restaurant openings and renovations.
• Provide leadership to culinary team members and kitchen managers.
• Assist with training, coaching, and development of culinary team members.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed