Senior Sous Chef — Catering Kitchen Leader + Generous Benefits

Universal Weather And Aviation; San Jose (CA); On-site; USD 77,000 - 81,000; Full time

Benefits offered by this job

Healthcare benefits

401(k) Retirement Plan

Dental and Vision insurance

Disability insurance

Vacation program

Job summary

Air Culinaire Worldwide is seeking a Sous Chef in San Jose, CA to lead kitchen staff and ensure high-quality hot food preparation and inventory management. The role requires 5–7 years in a catering or fine dining setting and a strong food-safety knowledge base.

The successful candidate will oversee operations in the absence of the General Manager, maintain professional standards, train staff on SOPs, and coordinate with logistics for on-time deliveries. A four-year culinary degree is preferred.

Qualifications

• Four-year culinary degree preferred.
• Individual must have 5-7 years of experience in a kitchen environment within a catering or fine dining establishment.
• Strong knowledge of proper food handling procedures and government regulations regarding the food code.
• Culinary preparation and excellent knife skills are a must.
• Demonstrated ability to work well with others in a team-driven, fast-paced environment is essential.
• Supervisory experience preferred.
• The Sous Chef must have an excellent driving record.

Responsibilities

• Oversee the preparation of hot food and related inventory levels of the kitchen.
• Maintain Air Culinaire Standards in food quality and safety.
• Oversee kitchen staff in the absence of the General Manager.
• Ensure compliance with corporate and government guidelines.
• Train kitchen staff on safety and SOPs.
• Coordinate with logistics and delivery processes using Shipday.

Skills

Culinary knife skills

Teamwork

Supervisory experience

Driving record

Education

Four-year culinary degree

Job description

Air Culinaire Worldwide is seeking a Sous Chef in San Jose, CA to lead kitchen staff and ensure high-quality hot food preparation and inventory management. The role requires 5–7 years in a catering or fine dining setting and a strong food-safety knowledge base.

The successful candidate will oversee operations in the absence of the General Manager, maintain professional standards, train staff on SOPs, and coordinate with logistics for on-time deliveries. A four-year culinary degree is preferred.