Sous Chef Ops

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We’re looking for motivated, engaged people to help make everyone’s journeys better.
** 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****:
**** Work Experience****:
*** Minimum 1-3 years as a Chef and/or Sous Chef required.
* Minimum 2-5 years as a cook required.
* In-flight catering experience or experience in a high-volume food service environment preferred.

- Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred.
** Job…