Executive Sous Chef

Air Culinaire Worldwide; Park Ridge (IL); On-site; USD 55,000 - 60,000; Full time

Job summary

A leading company in the culinary industry is seeking an Executive Sous Chef to manage their culinary program. This role involves overseeing food production, training staff, and ensuring compliance with safety standards. The ideal candidate will have extensive experience in culinary leadership and a culinary degree, along with strong skills in food safety and team management.

Benefits

Flexible benefit options

Healthcare and supplemental benefits from day one

401(k) plan with employer match

Multiple medical plans, dental, vision, life insurance

Paid Time Off

Employee Assistance Program

Qualifications

• 6-8 years in cruise, hotel, aviation, or leadership culinary roles.
• 5-7 years leadership in catering or fine dining.
• HACCP training and food handling certification.

Responsibilities

• Oversee food production, inventory, and standards compliance.
• Train, develop, and audit culinary staff and equipment.
• Manage employee relations and resolve issues.

Skills

Leadership

Communication

Team Skills

Knife Skills

Food Safety Knowledge

Education

Culinary Degree

Job description

Join to apply for the Executive Sous Chef role at Air Culinaire Worldwide.

Pay Range

This range is provided by Air Culinaire Worldwide. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range: $55,000.00/yr - $60,000.00/yr

Job Purpose

The Executive Sous Chef manages the culinary program, including product specifications, ingredient quality, food & labor costs, and controls. Responsibilities include scheduling, culinary assignments, training, process improvements, and compliance documentation such as HACCP plans. Reports to the General Manager.

Benefits

• Flexible benefit options
• Healthcare and supplemental benefits from day one (after 30 days)
• 401(k) plan with employer match
• Multiple medical plans, dental, vision, life insurance, disability insurance, and supplemental benefits
• Health Savings and Flexible Spending Accounts
• Paid Time Off, Employee Assistance Program, and more

Responsibilities

• Oversee food production, inventory, and standards compliance
• Train, develop, and audit culinary staff and equipment
• Manage employee relations and resolve issues
• Engage with clients and develop market share
• Use technological tools for performance monitoring
• Control costs and ensure quality and safety standards
• Report performance metrics to leadership
• Maintain professional appearance and standards

Success Metrics

• Quality, presentation, and packaging of food
• Customer service excellence
• Integrity, accountability, and professionalism
• Business ownership mindset
• Team development and leadership

Requirements

• 6-8 years in cruise, hotel, aviation, or leadership culinary roles; culinary degree preferred
• 5-7 years leadership in catering or fine dining
• HACCP training and food handling certification
• Strong knowledge of food safety, handling, and regulations
• Excellent knife skills
• Leadership, communication, and team skills

Operational & Physical Demands

Flexible shifts including weekends and holidays. Physical ability to stand, walk, lift up to 40 pounds, and perform related tasks.