Senior Sous Chef — Culinary Leadership in Catering

Air-Culinaire-Worldwide; San Jose (CA); On-site; USD 77,000 - 81,000; Full time

Benefits offered by this job

Healthcare benefits

401(k) Retirement Plan

Generous vacation program

Job summary

Air Culinaire Worldwide is seeking a Sous Chef in San Jose, CA who will oversee hot food prep and kitchen inventory in the absence of the GM. The role requires on-site work and a strong focus on safety and cost control.

Responsibilities include quality control, staff training, compliance with food handling regulations, and collaborating with logistics via Shipday. The candidate should have 5–7 years in catering or fine dining, a four-year culinary degree preferred, and the ability to drive

Qualifications

• Four-year culinary degree preferred.
• 5–7 years of experience in a kitchen within catering or fine dining.
• Strong knowledge of proper food handling procedures and government regulations.
• Culinary preparation and excellent knife skills are a must.
• Demonstrated ability to work well in a team-driven, fast-paced environment.
• Supervisory experience preferred.
• Good driving record.

Responsibilities

• Oversee the preparation of hot food and related kitchen inventory in the absence of the GM.
• Quality control each order for adherence to corporate and government guidelines.
• Rotate products, label and date all food in the kitchen.
• Train kitchen staff on hazards, safety and SOPs.
• Use Shipday for all order logistics and deliveries, including delivery photo and recipient name.
• Dress professionally and carry company devices as required.
• Exhibit hospitality principles and perform other duties as assigned.

Skills

Culinary leadership

Food safety

Knife skills

Team collaboration

Supervisory experience

Education

Four-year culinary degree

Job description

Air Culinaire Worldwide is seeking a Sous Chef in San Jose, CA who will oversee hot food prep and kitchen inventory in the absence of the GM. The role requires on-site work and a strong focus on safety and cost control.

Responsibilities include quality control, staff training, compliance with food handling regulations, and collaborating with logistics via Shipday. The candidate should have 5–7 years in catering or fine dining, a four-year culinary degree preferred, and the ability to drive