Lead Sous Chef for Private Aviation Cuisine (Mon-Fri 2-10PM)

Mis en Place; Lansdowne (Delaware County); Sur place; USD 50 000 - 56 000; Plein temps

Avantages offerts par ce poste

Medical benefits

Paid time off

Profit sharing

Flexible scheduling

Company dining perks

Room for advancement

Résumé du poste

Sparrow elevates inflight dining by delivering restaurant‑level cuisine and meticulous production in a fast‑paced, private aviation kitchen.

The Lead Sous Chef will manage a small team of fewer than five, cook hands‑on, and ensure consistency, safety, and menu development for year‑round inflight service with a Monday–Friday 2 PM–10 PM schedule. You’ll mentor cooks, maintain high standards, and adapt menus for diverse dietary needs in a dynamic setting.

Qualifications

• 2-5 years of Sous Chef experience preferred.
• Proven chef experience in catering, banquet, event, or similar culinary settings.
• Experience leading and motivating kitchen employees.
• Strong knowledge of food-safety regulations and best practices.
• Ability to follow written recipes and instructions accurately.
• Comfortable working in a fast-paced culinary production environment.
• Menu creation experience.
• Valid driver’s license required.
• Must be comfortable handling, preparing, and cooking pork and recipes involving alcohol.
• Ability to stand for extended periods.
• Ability to reach, bend, and stoop.
• Ability to lift up to 50 pounds.
• English proficiency required.

Responsabilités

• Lead daily PM culinary production.
• Work hands-on alongside the culinary team.
• Direct and support a team of fewer than five employees.
• Maintain food quality and consistency throughout production.
• Follow and reinforce written recipes and production standards.
• Support menu creation and culinary development.
• Train, coach, and motivate kitchen staff.
• Maintain food-safety, sanitation, and handling standards.
• Keep production organized during high-volume periods.
• Prepare and cook a wide range of ingredients.
• Handle and prepare pork and recipes involving alcohol.
• Maintain a clean, safe, and organized kitchen.
• Support accurate, on-time completion of culinary production.

Connaissances

Sous Chef leadership

Food safety

Team motivation

English proficiency

Culinary production

Description du poste

Sparrow elevates inflight dining by delivering restaurant‑level cuisine and meticulous production in a fast‑paced, private aviation kitchen.

The Lead Sous Chef will manage a small team of fewer than five, cook hands‑on, and ensure consistency, safety, and menu development for year‑round inflight service with a Monday–Friday 2 PM–10 PM schedule. You’ll mentor cooks, maintain high standards, and adapt menus for diverse dietary needs in a dynamic setting.