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Culinary Director, Food Service Leader

2 months ago

Gatwick Airport West Sussex, United Kingdom Gate Gourmet Full time
Job Summary

The Executive Sous Chef, Operations provides leadership and direction to the culinary team in the absence of the Executive Chef, Operations. This role requires a strong leader who can design and prepare meals for airline customers, promoting quality food services and ensuring compliance with food safety and sanitation requirements.

Main Responsibilities
  • Deliver customer expectations, business objectives, and targets to optimize company resources and lead the execution of defined culinary operational objectives and standards.
  • Serve as a leader in developing strategic production plans for effective and efficient product & quality delivery to support customer satisfaction.
  • Work within company and client demands and timelines.
  • Collaborate closely with menu development teams and account managers to meet customer expectations, maximize revenues, and identify new business opportunities.
  • Actively engage with the customer, understand their needs, and establish and meet internal customer requirements.
  • Analyze performance information, identify issues, propose solutions, and report on progress.
  • Implement innovations and support continuous improvement within the department and across the business.
  • Conduct internal quality assurance checks as required and make immediate corrective adjustments.
  • Lead in menu cycle changes/start-ups.
  • Train employees on general culinary terminology, cooking techniques and procedures, grades and cuts of meat, poultry and seafood, grades of fruit and produce and their proper measurement.
  • Provide regular customer and team reports as required by the Regional Executive Chef North West Europe, Customer and the business.
Requirements
  • Certification/Degree/Diploma from a recognized post-secondary culinary institution with a focus on Food Science, Nutrition or the Culinary Arts.
  • Completed vocational training in culinary and related hygiene course.
  • Management/Leadership & Sustainability & Corporate responsibility qualification an advantage.
Work Experience
  • Minimum 7-10 years as a Chef or Executive Chef.
  • Additional 2-5 years of experience in a menu design/planning role.
  • In-flight catering experience or experience in a high-volume food service environment would be considered a definite asset.
  • Extensive experience in managing a large-scale food manufacturing department.
  • Qualified Chef including Global Food experience preferable with in-flight catering.
  • Extensive experience in managing teams within the food industry.
  • Experience of managing budgets, financial and performance targets.
Technical Skills
  • Professional culinary designations.
  • ServSafe certification preferred.
  • Completed training as a chef or extensive experience of managing production teams.
  • Understanding of large-scale production and assembly essential.
  • Lean Management Skills.
  • High command of written and spoken English.
  • Good interpersonal skills.