Paid time off401k, with company matchCompany sponsored life insuranceMedical, dental, vision plansVoluntary short-term/long-term disability insuranceVoluntary life, accident, and hospital plansEmployee Assistance Program
Commuter benefits
Employee Discounts
Free hot healthy meals for unit operations roles
Main Duties and Responsibilities:
Functional
Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, overboarding over-production, and inventory control.
In the absence of the Executive Chefs as the Culinary Lead for the unit
Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications as required by the customer.
Understands menu and product specifications and insure menu employee training is completed.
Insures waste is minimizes through oversight of proper portion and production management with all chefs throughout the production areas. Using a "Pull System", Insure s accurate and timely inventories are completed so requisitions are based on demand.
Acts to identifying and resolving problems, completes timely audits, and serves as a "Change Agent"
Assist as the support lead for menu presentations works with the Executive Chef to insure products, production, and costs are efficiently managed and all variances are noted.
Responsible for coaching, counseling, and preparing corrective action for employees
Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
Works with management staff to improve performance of the unit
Training & Development
Assists in the development and training of cooks as required
Responsible for culinary employee onboarding and retention
Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.
Products
Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; insuring preventive maintenance and repairs; evaluating the unit cooking equipment against the current needs and future expectations.
Processes
Initiates and supports NPT and timesaving production techniques, training others in specialty techniques
Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
Prepar
Health insurance
Dental insurance
Vision insurance
401(k)
Additional Information
We're looking for motivated, engaged people to help make everyone's journeys better.
The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef.
Annual Hiring Range/Hourly Rate:
$100K - $105K /Per Year
Gategroup · San Francisco, CA