Airport Sous Chef/ Food Supervisor

GAT Sky Cafe is seeking dynamic, dependable, and motivated individuals to join our team at Cleveland

Hopkins International Airport!
 

Sous Chef/Food Supervisor
 

Role Purpose Statement
 

The job incumbent is responsible for the preparation of high-quality airline meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing food employees in the preparation of meals, while meeting required safety, hygiene, and quality standards.
 

Main Duties
 

Food Production

▪ Executes and supervises food production activities, e.g., proper cleaning, cutting, marinating, seasoning, cooking of food items etc.

▪ Supervise, coordinate and control employees in food storage (e.g. maintaining tidiness, following the first in - first out principle)

▪ Conducts, coordinates, and supervises inventories.

▪ Monitors material consumption and orders required food and equipment daily to satisfy the daily production plan.

▪ Participates in the development of food products and menus as needed for menu presentations.

▪ Must be aware of content in catering manuals; conducts updates when necessary.

▪ Executes countermeasures in the production in case of customer complaints.

▪ Supports training of food employees
 

Quality

▪ Maintains and monitors hygiene, health and safety standards and monitors that the Food Safety regulations are

adhered to.

▪ Maintains and monitors quality, conducts quality control checks according to Food Safety regulations.

▪ Conducts quality checks of goods received.

▪ Monitors and ensures compliance with recipe specifications.
 

Leadership

▪ Ensure that the area of responsibility is properly organized, staffed, and directed.

▪ Guide, motivate and develop the subordinate employees within the Human Resources Policy

▪ Make the company's values and management principles live in the department(s)

▪ Implement and control the cost budget in responsibility; initiate and steer corrective actions in case of deviations.

▪ Participate and support company sponsored initiatives such as Safety, Quality, Employees, Customers and

Financials.
 

Knowledge, Skills, and Experience

▪ Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required.

▪ International Menus a plus

▪ Knowledge of food and hygiene regulations (HACCP)

▪ Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control inventory levels while being cost conscious, minimize waste)

▪ Good communication and organizational skills

▪ Service orientation

▪ Leadership skills

▪ Good knowledge of Microsoft Office, Google Drive and Windows-based computer applications
 

▪ Job Type: Full-time