Sous Chef

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