Executive Sous Chef, Customer Dedicated

Job Summary:

This position will report into the Executive Chef, Innovation and Culinary Excellence and will be responsible for delivering culinary excellence. The role will further deputize for the Executive Chef, Innovation and Culinary Excellence during his/her absence. This will be achieved through culinary leadership and oversight and strong coordination of menu presentations and daily operations.

The Customer Dedicated, Executive Sous Chef will ensure consistency in food production and delivery Focus on the improvements of customer performance, training and development. Additionally, the Customer Dedicated, Executive Sous Chef will be a member of the Group Culinary Excellence Team and will be responsible for mobilizing support from the Culinary Excellence Team, driving new production techniques and influencing the appropriate cooking equipment choices that improve efficiency and reduce cost.

This position will be evaluated on customer satisfaction across the region (defined by FAC’s and passenger surveys), material productivity and elimination of waste, the strength of the team of culinary talent.

Perks at Work:

• Subsidized meals
• no waiting period for medical or dental benefits
• RRSP matching
• free parking
• free access to an employee assistance program
• employee discounts i.e. Good Life Fitness, TELUS Mobility, Bell Mobility, Dell computer, Rogers

Main Duties and Responsibilities:

· Culinary lead in absence of the Executive Chef, Innovation and Culinary Excellence
· Trains and monitors employees on proper work procedures and production of products. Overseeing the complete process from food preparation through to food portioning.
· Supervises assigned section to ensure recipes are produced according to approved specifications.
· Responsible for accurate material ordering in the production area.
· Ensures adherence to HACCP and regional safety regulations in compliance with gategroup policies and procedures.
· Conducts daily food checks to ensure consistency in production.
· Supports Menu Development as and when required.
· Attends Unit menu degustation as assigned.
· This is a customer facing position.

Qualifications

Education:

Qualification as a Chef by trade
Red Seal certified.
Associate degree or bachelor’s degree in the Culinary Arts from a recognized culinary program or a related field, (formal culinary education) required.
Management/Leadership qualification is essential to this role.

Work Experience:

Minimum 10 years as a Chef required.
Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.
In-flight catering experience or experience in a high-volume food service environment required.
Previous hospitality experience required.
Previous experience working directly with customers.

Job Skills:

Detail oriented
Project management experience
Strong organizational skills, able to prioritize responsibilities and multi-task
Strong interpersonal skills, interact well with multiple departments as required
Able to work with little supervision

Technical Skills: (Certification, Licenses and Registration)

Certification as CCC from ACF, ProChef II or equivalent

Language / Communication Skills:
Strong interpersonal skills, interact well with multiple departments as required
Able to work with little supervision
Excellent reading, writing, and oral communication skills
Change Agent
Multi-lingual a plus
Excellent verbal and written communication skills.
Fluency in English. Other languages a plus.