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Executive Sous Chef, Operations
2 months ago
Job Description Summary
Reporting to the Executive Chef, Operations for the unit, the Executive Sous Chef, Operations provides leadership and direction to the culinary team in the absence of Executive Chef, Operations. The job holder will lead a team of Sous Chefs in designing and preparing meals for airline customers providing culinary expertise and leadership; promoting quality food services and ensuring compliance with food safety and sanitation requirements while driving the food production effort.
Main Duties and Responsibilities
- Deliver customer expectations, business objectives, and targets to optimize company resources and leads the execution of defined culinary operational objectives and standards.
- Serves 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. Audits and quality assurance checks will be completed on customer and Gategroup systems and templates.
- Lead in menu cycle changes/start-ups.
- Trains 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.
Qualifications
Education:
- 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: (Certification, Licenses and Registration)
- 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.
About the company:
Gate Gourmet is the world's largest independent provider of catering services for airlines and are the core business behind gategroup, whose eleven associated brands offer customers a comprehensive scope of products and services for virtually any on-board need. We provide more than 200 million meals a year to our 270-plus customers at some 120 airport locations around the globe.
All applicants must have the right to work in the UK, undertake a CRC (Criminal Record Check) and provide 5 years of checkable referencing history.If you share our values of excellence, passion, integrity and accountability, don’t miss out on this opportunity to join our team. Apply TODAY.
