Executive Sous Chef

DNATA US Inflight Catering • Brisbane, CA

9d • $70,304 - $105,000 • Onsite

About The Position

As the Executive Sous Chef for dnata Catering, you will play a vital role in assisting the Executive Chef in overseeing culinary operations while ensuring the delivery of exceptional food experiences to airline passengers. You will lead and manage a dedicated team of chefs, cooks, and kitchen staff in the preparation, cooking, and presentation of high-quality meals. Your collaboration with the culinary team will be essential in developing innovative and diverse menus that cater to the specific dietary requirements and preferences of airline passengers.

Requirements

• Must meet all applicable state and local food handler certification requirements for the work location (Texas requires a Food Handler Certificate within 60 days of hire).
• Knowledge of global raw materials (foods) and experience in creating balanced new menus.
• Proven ability to create exquisite culinary art, focusing on taste, creativity, and presentation.
• At least five (5) years of experience in high-volume food production and prior airline catering experience.
• Excellent interpersonal skills with the ability to interact with clients and communicate effectively internally and externally.
• Culinary expertise in International Cuisine.
• Experience with process improvements and lean manufacturing principles.
• Computer competency with Microsoft Office.
• Valid food handler's certificate or equivalent.
• Applicants must be legally authorized to work in the United States at the time of application and throughout their employment without current or future sponsorship from dnata Catering USA.

Nice To Haves

• Multi-lingual abilities are a plus.

Responsibilities

• Assisting in maintaining the highest standards of food quality, safety, and hygiene, adhering strictly to industry regulations.
• Supporting menu planning, recipe development, and culinary techniques to create memorable dining experiences for passengers while optimizing efficiency and cost-effectiveness.
• Overseeing inventory management, supplier relationships, and budgeting to ensure smooth operations and profitability.
• Developing and implementing Standard Operating Procedures to increase productivity and control labor costs.
• Ensuring compliance with food ready times (FRT) and exact quantities (order numbers).
• Facilitating effective internal communication through shift meetings and group discussions.
• Conducting research on formulas and processing procedures for new food products in collaboration with the R&D Manager.
• Testing food modalities and quality to ensure excellence in offerings.
• Collaborating with the Purchasing Department to ensure all required materials are sourced and available to meet production needs.
• Ensuring the receiving department consistently fulfills requisition orders.
• Standardizing the productive standard portfolio, including methods for preserving food hygiene.
• Working with Operations to follow project timelines and launch new concepts.
• Training, coaching, and providing on-the-job training for staff to enhance their skills and efficiency

Benefits

• 401(k)
• Medical, Dental & Vision
• Complimentary Daily Meals: Enjoy FREE breakfast, lunch, and dinner during your shift
• Mentoring
• Volunteer opportunities
• Professional development opportunities

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree