Japanese Sous Chef

We’re looking for motivated, engaged people to help make everyone’s journeys better. • Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Japanese Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. • Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. • Drives the food production effort with the assistance of Food Supervisors Experience in authentic Japanese cuisine. Experience in authentic Japanese cuisine. Annual Hiring Range: $80,164.40 - $85,000.00 Per Hour/Per Year Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Commuter benefits Employee Discounts Free hot healthy meals for unit operations roles 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.   E mployee 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 of experience as a Chef and/or Sous Chef required.    Minimum 7 years of experience 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. Experience in authentic Japanese cuisine Technical Skills: (Certificates, Licenses and Registration)   ServSafe Certified is preferred.    Language / Communication Skills:   Must have excellent written and oral communication skills.    Bi-lingual in Japanese is a plus.    Job Dimensions   Geographic Responsibility: USA   Type of Employment: Full-T ime   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.    Budget / Revenue Responsibility: N/A   Organization Structure   Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations   Number of Direct Reports