Sous Chef - Japanese Cuisine

gategroup•Fort Worth, TX

8d•$80,000 - $85,000

About The Position

The Sous Chef, Operations assists the unit’s Executive Chef in designing and preparing meals for Asian airline customers and applies experience with Asian 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 support from Food Supervisors. The Sous Chef oversees daily hot and/or cold kitchen production for quality and consistency, ensures food specifications and labor objectives meet company and customer requirements, and manages employees, production planning, training, and compliance. The role typically works a rotating schedule of more than 55 hours per week in a production kitchen environment. It reports to an Executive Sous Chef, Operations or Executive Chef, Operations, and may have up to 40 direct reports, varying by unit.

Requirements

Minimum 1–3 years of experience as a Chef and/or Sous Chef.
Minimum 7 years of experience as a cook.
At least 3 years of Japanese cuisine experience.
Ability to cook meals according to detailed specifications.
Ability to work in a fast-paced, deadline-driven environment.
Strong, effective leadership skills and ability to manage a team of cooks.
Ability to train others.
Ability to give employees positive and negative feedback on a daily basis.
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 Spanish skills.

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 coding requirements, including FDA, USDA, HACCP, and other applicable governmental regulations.
Track attendance, prepare paperwork, set up each shift, and assign employees to sections while optimizing schedules.
Order raw materials from the storeroom and produce additional meals at short notice when needed.
Prepare daily production sheets, assign employee tasks, and direct employees using production sheets and passenger counts.
Manage food items after requisitioning them from the storeroom; train and provide recurrent training to employees on proper preparation procedures.
Ensure safety procedures are followed and cleanliness is maintained throughout each shift.
Manage daily hot and/or cold kitchen production to achieve quality and consistency.
Ensure compliance with the company Wage & Hour policy, including employee rest and meal breaks and required company processes.
Train and monitor employees on work procedures to maximize productivity while minimizing labor and food expenses.
Monitor daily manpower planning and schedule employees.
Support employee retention and reduce employee turnover.
Coach and counsel employees and prepare corrective actions in accordance with applicable union or collective bargaining agreements.
Review and ensure employees in the chain of command are assigned to the correct cost centers and job titles.
Review and ensure union-represented employees’ pay rates are correct based on wage scales and seniority.
Complete required company training, including ServSafe, and comply with company policies, procedures, and processes.