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Sous Chef
Sous ChefLSG Sky Chefs - Dulles • Sterling, VA, US
Sous Chef

Sous Chef

LSG Sky Chefs - Dulles • Sterling, VA, US
[job_card.variable_days_ago]
[job_preview.job_type]
  • [job_card.full_time]
[job_card.job_description]

This culinary leader is responsible for the preparation of high quality airline meals in accordance with company standards, menu specifications and production schedules. He / she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards.

Location : at our production facility near Dulles International Airport

Food Production

  • Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
  • Assumes responsibilities of Executive Chef when he / she not available ie. Vacation, off-days, menu presentation to customers, etc.
  • Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle)
  • Conducts, coordinates and supervises inventories
  • Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
  • Participates in the development of food products and menus as needed for menu presentations
  • Must be aware of content in catering manuals; conducts updates when necessary
  • Executes countermeasures in the production in case of customer complaints
  • Supports training of kitchen helpers

Quality

  • Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
  • Maintains and monitors quality, conducts quality control checks according to HACCP regulations
  • Conducts quality checks of goods received
  • Monitors and ensures compliance with recipe specifications

    • Leadership

  • Ensure that the area of responsibility is properly organized, staffed and directed
  • Guide, motivate and develop the subordinate employees within the Human Resources Policy
  • Make the company's values and management principles live in the department(s)
  • Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
  • Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing

    • Knowledge, Skills and Experience

  • Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required
  • Knowledge of food and hygiene regulations (HACCP)
  • Understand and demonstrate concepts of financial controls (ex : keep food cost within budget, control stock levels while being cost conscious, minimize waste)
  • Good communication and organizational skills
  • Service orientation
  • Leadership skills
  • Good knowledge of Microsoft Office and Windows-based computer applications
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