Sous Chef

The Sous Chef is responsible for managing the kitchen staff in the absence of the General Manager and oversees the preparation of hot food and related inventory levels of the kitchen. The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost.

Benefits Package:

• Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs.
• Full Time employees are eligible for healthcare and supplemental benefits on the first of the month, following 30 days of employment.
• 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions.
• Plan entry is the first day of the month following 30 days of employment.
• Three (3) medical plans to choose from, with an excellent employer contribution.
• Available Dental and Vision insurance
• Company paid basic life insurance, with the option to elect additional voluntary term life.
• Company paid short-term and long-term disability insurance.
• Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance.
• Health Savings Account and Flexible Spending Account available (for eligible plans)
• Generous Vacation Program for full time employees
• Employee Assistance Program (EAP)
• See our benefits here

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Under the direction of the General Manager, the Sous Chef’s primary responsibility is to oversee the preparation of hot food and related inventory levels of the kitchen while maintaining Air Culinaire Standards.

• Quality Control each order for adherence to Corporate and Government guidelines.
• Maintain consistency in food quality standards.
• Rotate all products. Label and date all food in kitchen.
• Use preventative maintenance with all kitchen equipment.
• Must have experience with large scalable productions.
• Train all kitchen staff on potential hazards and general safety and SOPs.
• Dress professionally and within the guidelines of Company procedures including the company approved uniform.
• Carry company provided telephones/radios at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed.
• Minimize the use of cell phone time by utilizing “walkie-talkie” functionality if available.
• Guest Service – Exhibiting a keen understanding and demonstration of hospitality principles.
• All other duties as assigned by the General Manager.

REQUIREMENTS:

• Manager and Sous Chef experienced required.
• Four-year culinary degree preferred.
• Spanish speaker preferred.
• Individual must have 5-7 years of experience in a kitchen environment within a catering or fine dining establishment.
• Current Safe Food Handling Certificate.
• Strong knowledge of proper food handling procedures and government regulations regarding the food code.
• Culinary preparation and excellent knife skills are a must.
• Demonstrated ability to work well with others in a team-driven, fast-paced environment is essential.
• Supervisory experience preferred.
• Flexible Hours.
• The Sous Chef must have an excellent driving record.

Candidates must have:

• Must be able to legally drive and have a current valid driver’s license.
• Must be able to work a fluctuating schedule, including weekends and holidays.
• Clear driving records.
• Positive attitude and team oriented.
• Strong organization and logistic skills.
• Open to new challenges and constant learning.

Final candidate for the position will be required the following:

• Pre- employment criminal background check
• Pre-employment Drug Test
• MVR (if applicable to the position)
• E-Verify

*We are a promote-from-within company, and top performers can achieve career goals quickly in this fast-paced growth organization!

Disclaimer:

This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.

____________________________________________________________________________________

Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.