Executive Sous Chef - Asian cuisine

dnata; Everett (MA); On-site; USD 90,000 - 120,000; Full time

Job summary

dnata Catering seeks an Executive Sous Chef to assist the Executive Chef in overseeing culinary operations for airline passengers. You will lead a team of chefs and kitchen staff in producing high-quality meals, while developing innovative menus to meet dietary needs and preferences.

You will ensure food safety, manage inventory and budgeting, and collaborate with R&D and Purchasing to source materials, launch new concepts, and optimize labor costs.

Qualifications

• Bachelor’s Degree preferred; associate degree and 5+ years leadership in high-end kitchens.
• Expert culinary skills with Michelin-starred or prestigious institutions experience.
• Must meet state/local food handler certification requirements; multilingual a plus.

Responsibilities

• Assist Executive Chef in overseeing culinary operations and menus.
• Lead chefs, cooks and staff in preparation, cooking, and presentation.
• Maintain food safety standards and regulatory compliance.
• Manage inventory, supplier relations, budgeting, and cost optimization.
• Develop SOPs to increase productivity and control labor costs.
• Collaborate with R&D and Purchasing to source materials and launch concepts.

Skills

Culinary expertise

International Cuisine

Team leadership

Lean manufacturing

Education

Bachelor’s Degree Preferred

Associate degree (A.A.) or 5+ years culinary leadership

Tools

Microsoft Office

Food Handler Certificate

Job description

As the Executive Sous Chef for dnata Catering, you will play a vital role in assisting the Executive Chef in overseeing culinary operations while ensuring the delivery of exceptional food experiences to airline passengers. You will lead and manage a dedicated team of chefs, cooks, and kitchen staff in the preparation, cooking, and presentation of high-quality meals. Your collaboration with the culinary team will be essential in developing innovative and diverse menus that cater to the specific dietary requirements and preferences of airline passengers.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Assisting in maintaining the highest standards of food quality, safety, and hygiene, adhering strictly to industry regulations.
• Supporting menu planning, recipe development, and culinary techniques to create memorable dining experiences for passengers while optimizing efficiency and cost-effectiveness.
• Overseeing inventory management, supplier relationships, and budgeting to ensure smooth operations and profitability.
• Developing and implementing Standard Operating Procedures to increase productivity and control labor costs.
• Ensuring compliance with food ready times (FRT) and exact quantities (order numbers).
• Facilitating effective internal communication through shift meetings and group discussions.
• Conducting research on formulas and processing procedures for new food products in collaboration with the R&D Manager.
• Testing food modalities and quality to ensure excellence in offerings.
• Collaborating with the Purchasing Department to ensure all required materials are sourced and available to meet production needs.
• Ensuring the receiving department consistently fulfills requisition orders.
• Standardizing the productive standard portfolio, including methods for preserving food hygiene.
• Working with Operations to follow project timelines and launch new concepts.
• Training, coaching, and providing on-the-job training for staff to enhance their skills and efficiency

NONESSENTIAL FUNCTIONS:

• Other duties as assigned by management.

EDUCATION:

Bachelor’s Degree Preferred; Associate degree (A.A.) or a minimum of Ten (5 ) plus years of culinary experience leading a kitchen in high-end establishments.

• Expert culinary skills with experience in Michelin-starred restaurants or highly reputable institutions.
• Must meet all applicable state and local food handler certification requirements for the work location (Texas requires a Food Handler Certificate within 60 days of hire).
• Knowledge of global raw materials (foods) and experience in creating balanced new menus.
• Proven ability to create exquisite culinary art, focusing on taste, creativity, and presentation.
• At least five (5) years of experience in high-volume food production and prior airline catering experience.
• Excellent interpersonal skills with the ability to interact with clients and communicate effectively internally and externally.
• Culinary expertise in International Cuisine.
• Experience with process improvements and lean manufacturing principles.
• Computer competency with Microsoft Office.
• Valid food handler's certificate or equivalent.
• Multi-lingual abilities are a plus Communication

While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits. Position requires constant attention to precise details and accuracy of specified standards including following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires constant attendance and punctuality - Is consistently at work and on time. Follows instructions, responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan. Met productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.

While performing the duties of this job, the employee is regularly required to stand, walk; reach with hands and arms and stoop, kneel, or crouch. The employee must regularly lift and /or move up to 30 pounds. Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Use equipment and materials properly.

Work environment:

The essential functions of this position are performed indoors. The noise level in the work environment can range from minimal to loud