Executive Sous Chef, Operations

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** Main

Duties and Responsibilities:

** Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Must ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.

** Qualifications
* **
* Education:

** Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required.
*
* Work Experience:

** Minimum of1-3 years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required. In-flight catering experience or experience in a high-volume food service environment required.  
** Technical

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 staff of 2 to 3 Sous Chefs and over production employess 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…