Sous Chef, Chinese Cuisine
About The Position
The Chinese Cuisine Sous Chef, Operations assists the Executive Chef in designing and preparing meals for Chinese, Taiwanese, and Hong Kong airline customers, with experience in Japanese culinary profiles. The role provides culinary expertise and leadership, promotes quality food services, ensures food safety and sanitation requirements are followed, and drives food production with the assistance of Food Supervisors. The Sous Chef oversees daily hot and/or cold kitchen production for quality and consistency, supervises employees, assigns tasks and sections, and manages production plans, staffing, food requisitions, and training. The position also supports compliance with company policies, customer requirements, applicable regulations, and union/collective bargaining agreements. This full-time role is based in a production kitchen environment, typically involves a rotating schedule of more than 55 hours per week, and may require travel up to 25%.
Requirements
- Minimum 1–3 years of experience as a Chef and/or Sous Chef.
- Minimum 7 years of experience as a cook.
- Minimum 3 years of experience in Chinese cuisine.
- Ability to cook meals according to detailed specifications.
- Ability to work in a fast-paced, deadline-driven environment.
- Strong leadership skills and ability to manage a team of cooks.
- Ability to train others and provide employees with positive and negative feedback.
- Excellent time management skills and ability to handle multiple tasks while maintaining focus on priorities.
- Strong organizational, analytical, communication, and leadership skills.
- Ability to make operational changes to improve the work environment and unit performance.
- Basic computer skills.
- Excellent written and oral communication skills.
- Ability to stand, bend, lift, and move intermittently during shifts of 10 or more hours.
- Ability to lift, push, pull, and move products, equipment, and supplies weighing more than 25 pounds.
Nice To Haves
- Associate degree in Culinary Arts or a Culinary Arts certification.
- Previous supervisory experience in a high-volume, manufacturing, food production, restaurant, or catering environment.
- In-flight catering experience or experience in a high-volume food service environment.
- Current or previous labor relations experience.
- Experience with menu design.
- Working knowledge of Microsoft Office products.
- ServSafe certification.
- Bilingual ability in Mandarin.
Responsibilities
- Ensure food specifications and labor objectives meet company and customer requirements.
- Supervise the department for quality and quantity; ensure items are produced and dated according to specifications and the applicable coding system and regulations, including FDA, USDA, and HACCP requirements.
- Track attendance, prepare paperwork, set up each shift, and assign employees to specified sections to optimize schedules.
- Order raw materials from the storeroom and produce extra meals at the last minute as needed.
- Prepare daily production sheets and assign tasks; direct employees using production sheets and passenger counts.
- Manage food items after requisitioning them from the storeroom and provide initial and recurrent employee training on preparation procedures.
- Ensure safety procedures are followed and maintain cleanliness throughout shifts.
- Manage daily hot and/or cold kitchen production for quality and consistency.
- Ensure compliance with the company Wage & Hour policy, including employee rest and meal breaks, and follow company processes.
- Train and monitor employees on work procedures to maximize productivity while minimizing labor and food expenses.
- Monitor manpower planning and schedule employees.
- Support employee retention and reduce employee turnover.
- Coach and counsel employees and prepare corrective actions in compliance with applicable union or collective bargaining agreements.
- Review and ensure employees in the chain of command are assigned to correct cost centers and job titles.
- Review and ensure union-represented employees’ pay rates align with wage scales and seniority.
- Complete all company-required training, including ServSafe, and comply with company policies, procedures, and processes.
- Assist the Executive Chef in designing and preparing meals for airline customers.
Benefits
- Paid time off.
- 401(k) with company match.
- Company-sponsored life insurance.
- Medical, dental, and vision plans.
- Voluntary short-term and long-term disability insurance.
- Voluntary life, accident, and hospital plans.
- Employee Assistance Program.
- Employee discounts.
- Weekly pay for union employees.
- Free hot, healthy meals for unit operations roles.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
