Sous chef Jobs in Honolulu, HI

We’re looking for motivated, engaged people to help make everyone’s journeys better.

• Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous 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

Main 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. - FDA, USDA, 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

Manages daily production of hot and / or cold kitchens for quality and consistency

Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.

Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.

Monitors daily manpower planning and schedules employees.

Responsible for employee retention and reducing employee turnover.

Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union / collective bargaining agreement(s).

Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.

Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority.

Employee must complete all company required training including but not limited to ServSafe

Compliance with all company required policies, procedures and processes including but not limited to required training

Qualifications

Education :

Associates degree in the Culinary Arts or a Culinary Arts certification preferred.

Work Experience :

Minimum 1-3 years of experience as a Chef and / or Sous Chef required.

Minimum 7 years of experience 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 Microsoft Office products preferred.

Technical Skills : (Certificates, Licenses and Registration)

ServSafe Certified is preferred.

Language / Communication Skills :

Must have excellent written and oral communication skills.

Bi-lingual in Spanish is a plus.

Job Dimensions

Geographic Responsibility : USA

Type of Employment : Full-Time

Travel % : Yes – Up to 25%

Exemption Classification : Exempt

Internal Relationships : all production areas

External Relationships : airline customers

Work Environment / Requirements of the Job :

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.

Budget / Revenue Responsibility : N / A

Organization Structure

Direct Line Manager (Title) : Executive Sous Chef, Operations or Executive Chef, Operations

Number of Direct Reports : Up to 40, varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen)

Number of Dotted Line Reports : N / A

Estimated Total Size of Team : Up to 40, varies by unit

Gate Group Competencies Required to be Successful in the Job :

Thinking – Information Search and analysis & problem resolution skills

Engaging – Understanding others, Team Leadership and Developing People

Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively

Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position

Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone :

We treat each other with respect and we act with

We communicate and keep each other informed

We put our heads together to problem solve and deliveras a team

We have for our work and we pay attention to the little details

We foster an environment of , take responsibility for our actions and learn from our mistakes

We do what we say we will do, when we say we are going to do it

We care about our coworkers, always taking an opportunity to make someone’s day better

We anticipate that this job will close on :

07 / 12 / 2024

If you want to be part of a team that helps make travel and culinary memories, join us!