Make & Pack Sous Chef, Operations
$68,000–$73,000 year
On-siteLos Angeles, California, United States
Job Summary
Design and prepare meals for airline customers while ensuring food specifications and labor objectives meet company and customer requirements. Supervise department quality and quantity, managing daily production of hot and/or cold kitchens for consistency. Direct employees through production sheets and passenger counts, optimizing schedules and assigning tasks to specified sections. Order raw materials, produce extra meals at last minute, and conduct recurrent training on preparation procedures and safety protocols. Ensure compliance with FDA, USDA, and HACCP regulations while maintaining cleanliness through shifts. Coach employees, address corrective actions per union agreements, and monitor wage scales and seniority. Manage manpower planning, reduce turnover, and drive productivity with minimum labor and food expenses.
Required Qualifications
- Associates degree in the Culinary Arts or a Culinary Arts certification
- Minimum 1-3 years of experience as a Chef and/or Sous Chef
- Minimum 7 years of experience as a cook
- Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment
- In-flight catering experience or experience in a high-volume food service environment
- Ability to cook meals according to detailed specifications
- Ability to work in a fast paced, deadline driven environment
- Strong and effective leadership skills
- Ability to successfully manage a team of cooks
- Current or previous labor relations experience
- Ability to train others
- Ability to give negative and positive feedback to employees on a daily basis
- Excellent time management skills
- Ability to handle multiple tasks without losing focus on priorities
- Strong organizational, analytical, communication and leadership skills
- Ability to make changes to the operation as needed to further improve the work environment and unit performance
- Basic computer skills
- Working knowledge of Microsoft Office products
- ServSafe Certified
- Excellent written and oral communication skills
- Bi-lingual in Spanish
- Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds
- Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours
- Must be able to lift 50 lbs
Desired Qualifications
- Education: Associates degree in the Culinary Arts or a Culinary Arts certification preferred
- Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred
- In-flight catering experience or experience in a high-volume food service environment preferred
- Experience with menu design a plus
- Working knowledge of Microsoft Office products preferred
- ServSafe Certified is preferred
- Bi-lingual in Spanish is a plus
- Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance
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