Garde Manger Operations Sous Chef

gategroup•Las Vegas, NV

2d•Onsite

About The Position

Reporting to the Food Production Manager or Executive Chef for the unit, this role oversees the preparation of meals for airline customers. It provides culinary expertise and leadership, promotes quality food services, and ensures food safety and sanitation requirements are followed. The position drives food production and requires the ability to pass a 20-year background check through the Federal Bureau of Investigation (FBI) fingerprint-based Criminal History Records Check (CHRC) process at Harry Reid International Airport.

Requirements

Minimum 1-3 years of experience as a Chef and/or Sous Chef required.
Ability to prepare meals according to detailed specifications.
Ability to work in a fast paced, deadline driven environment.
Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks.
Ability to train others required.
Must have the ability to give negative and positive feedback to employees on a daily basis.
Excellent time management skills required.
Ability to handle multiple tasks without losing focus on priorities.
Strong organizational, analytical, communication and leadership skills required.
Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
Basic computer skills required.
Must be able to pass a 20yr Background check through the Federal Bureau of Investigation (FBI) fingerprint-based Criminal History Records Check (CHRC) process at Harry Reid International Airport.
Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.

Nice To Haves

Associates degree in the Culinary Arts or a Culinary Arts certification preferred.
Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred.
In-flight catering experience or experience in a high-volume food service environment preferred.
Current or previous labor relations experience is a plus but not required.
Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
Working knowledge of Microsoft Office products preferred.
ServSafe Certified is preferred.
Bi-lingual in Spanish, Tagalog, Korean, Chinese is a plus.

Responsibilities

Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements.
Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations).
Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization).
Orders raw material from storeroom and produces extra meals at last minute as needed.
Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts.
Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation.
Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product.
Manages daily production of cold kitchens for quality and consistency.
Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.
Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.
Monitors daily manpower planning and schedules employees.
Responsible for employee retention and reducing employee turnover.
Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).
Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.
Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority.
Employee must complete all company required training including but not limited to ServSafe.
Compliance with all company required policies, procedures and processes including but not limited to required training.