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 as a Chef and/or Sous Chef required.
* Minimum 7 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 Microsoft Office products preferred.
Technical Skills: (Certificates, Licenses and Registration)
* ServSafe Certified 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.
Desired Skills and Experience
Culinary, Food Production, Catering, kitchen