Executive Sous Chef at JFK Airport (Paris Cafe)

Paradies Lagardère • New York, NY

2d • Onsite

About The Position

The Executive Sous Chef at JFK Airport (Paris Cafe) supports culinary operations and contributes to the division’s culinary strategy. The role builds relationships with prepared-food vendors, negotiates product and commercial terms, develops promotional opportunities, and supports innovation and product launches. It conducts quality assurance tastings and evaluations, manages product-line reviews and exit strategies, and uses fact-based decisions to support growth and profitability.

The position also completes culinary reports and audits, assists with kitchen layout planning, orients new cooks to culinary standards and food programs, and supports restaurant openings and renovations. It provides leadership to culinary team members and kitchen managers and assists with their training, coaching, and development.

Requirements

• Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record-keeping, and report preparation.
• Obtain and maintain a 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 ability.
• 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.
• Develop strategic alliances focused on innovation and product development.
• Negotiate pricing, vendor programs, delivery, and payment terms for prepared-food products.
• Facilitate mutually beneficial agreements for promotional opportunities and support.
• Pursue new products, innovation, and points of difference.
• Conduct regular quality assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency.
• Launch or 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 parts 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 in their assigned areas, core culinary standards, and established food programs.
• Support 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