Location: Jamaica,NY, USA
Job Title: Sous Chef
Location: JFK Airport, New York
Job Summary:
We are seeking a detail-oriented and financially savvy Sous Chef to join our dynamic team. In this role, you will support and oversee all culinary functions for various airport lounge clients, ensuring top-notch service and food quality. This is a full-time position within a 24/7 operation, requiring flexibility to work evenings, weekends, and holidays as needed.
Key Responsibilities:
- Manage cost controls and expenditures to maintain budgetary goals.
- Plan and create diverse, high-quality menus catering to an international clientele.
- Oversee purchasing and inventory management to ensure the availability of fresh ingredients.
- Ensure all safety and sanitation protocols, including HACCP and ServSafe standards, are strictly followed.
- Lead and manage a team of culinary associates, fostering a positive and productive work environment.
- Implement new culinary programs in collaboration with the marketing and culinary teams.
Preferred Qualifications:
- Culinary degree is preferred.
- 2-4 years of culinary management experience in high-volume production and catering.
- Experience with buffet service is essential; a la carte experience is not required.
- Halal cooking experience is highly desirable but not mandatory.
- Strong interpersonal skills with the ability to communicate effectively with staff and clients.
- Commitment to continuous learning and growth within a leading foodservice company.
Additional Information:
- Typical breakfast service caters to 100 passengers; dinner serves 160 passengers.
- The position involves working with buffet-only service, with occasional surprise and delight elements added to the buffet.
- Candidates must be willing to work nights, weekends, and holidays. Holiday work is compensated with time off within 30 days.
Equal Opportunity Employer