Sous Chef, Operations Canada

Reporting to the Chef, Operations or the Executive Chef for the unit, the Sous Chef, Operations assists the Chef, Operations or the Executive Chef in designing and preparing meals for airline customers.
Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed.
Drives the food production effort with the assistance of Food Supervisors

Essential Duties and Responsibilities :

Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements
Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e HAACP and other governmental regulations)
Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization)
Orders raw material from storeroom and produces extra meals at last minute as needed
Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts
Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation
Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product
Supervises the washing of equipment for production and ensure equipment is stored according to SOP
Conducts quality checks on food prepared and provides feedback on compliance to specifications
Conducts yield and batch checks on raw material
Prepare gold sample tables for menu changes and train associates to ensure compliance to changes.
Provide feedback to associates on daily performance.
Prepares specialty items that are required for production on a daily basis.

Education :

Associates degree in the Culinary Arts or a Culinary Arts certification preferred.
Canadian Red Seal Certificate

Work Experience :

Minimum 1-3 years as a Chef and/or Sous Chef required.
Minimum 2-5 years as a cook required.
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.

Job Skills :

Ability to cook meals according to detailed specifications.
Ability to work in a fast paced, deadline driven environment.
Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks.
Current or previous labor relations experience is a plus, but not required.
Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
Ability to train others required.
Must have the ability to give negative and positive feedback to employees on a daily basis.
Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
Strong organizational, analytical, communication and leadership skills required.
Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
Experience with menu design a plus.
Basic computer skills required. Working knowledge of Eatec, Microsoft Office products preferred.

Communication Skills :

Certificates, Licenses and Registrations :

Travel :

Environmental Requirements :

Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
A rotating schedule of over 55 hours per week is typical.

Organization Structure