detroit, Michigan
Chef - French Cuisine Job Opening in detroit, Michigan - Chef - French Cuisine Position Summary: Reporting to the Executive Chef for the unit, the Chef, Operations, French Cuisine is responsible for supervising two or more sous chefs and a team of cooks in a unionized environment to ensure timely production of products. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. The Operations Chef ensures meals are properly cooked, chilled, and meals are packed according to airline specifications. Essential Duties and Responsibilities: �Ensures quality production standards are followed and maintained. �Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. �Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. �Assists in the development and training of cooks as required. �Prepares administrative reports as required. �Ensures maximum productivity and labor costs are maintained according to financial requirements. �Monitors daily manpower planning and employee turnover. Responsible for employee retention. �Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. �Works with management staff to improve performance of the unit. �Assists Executive Chef with ensuring menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. �Maintains labor requirements, food costs, overtime, and all productivity requirements. �Ensures all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. �Ensures all products are cooked at required temperature according to airline specification, etc. �Responsible for coaching, counseling and preparing corrective action for employees. Education: �Associates Degree in Culinary Arts, formal culinary education or a related field required Work Experience: �3+ years as a Chef and/or Sous Chef required. �5+ years as a cook at an advanced level required. �3+ years supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment required. �In-flight catering experience or experience in a high-volume food service environment preferred. Job Skills: �Ability to cook meals according to detailed specifications. �Ability to work in a fast paced, deadline driven environment. �Must have strong and effective leadership skills, and the ability to successfully manage a staff of 10+ cooks. �Current or previous labor relations experience is a plus, but not required. �Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. �Ability to train others required. �Must have the ability to give negative and positive feedback to employees on a daily basis. �Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. �Strong organizational, analytical, communication and leadership skills required. �Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. �Experience with menu design a plus. �Basic computer skills required. Working knowledge of Microsoft Office products preferred. Communication Skills: �Must have excellent written and oral communication skills. �Bi-lingual in Spanish is a plus. Certificates, Licenses and Registrations: �ServSafe Certified preferred. �Ability to obtain ServSafe Certification required Travel: �Ability to travel up to 25% of the time if necessary. Environmental Requirements: �Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. �In a normal production kitchen facility there may be physical discomfort due to temperature and noise. �Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. �A rotating schedule of over 55 hours per week is typical. Demonstrated Competencies to be Successful in the Position: �Thinking - Information search and analysis, problem resolution skills �Engaging - understanding others, team leadership, developing people �Inspiring - influencing and building relationships, motivating and inspiring, communicating effectively �Achieving - delivering business results under pressure, championing performance improvement, customer focus The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Candidates will be required to go through pre-employment drug screen, criminal check and/or airport fingerprinting. Gate Gourmet is proud to be an Equal Opportunity Employer! detroit mi michigan
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