Executive Sous Chef, Customer Dedicated

We’re looking for motivated, engaged people to help make everyone’s journeys better.

Job Summary:

This position will report into the Executive Chef, Innovation and Culinary Excellence and will be responsible for delivering culinary excellence. The role will further deputize for the Executive Chef during his/her absence. This will be achieved through culinary leadership and oversight and strong coordination of menu presentations and daily operations.

The Customer Dedicated, Executive Sous Chef will ensure consistency in food production and delivery, focusing on the improvements of customer performance, training, and development. Additionally, the Customer Dedicated, Executive Sous Chef will be a member of the Group Culinary Excellence Team and will be responsible for mobilizing support from the Culinary Excellence Team, driving new production techniques and influencing the appropriate cooking equipment choices that improve efficiency and reduce cost.

This position will be evaluated on customer satisfaction across the region (defined by FAC’s and passenger surveys), material productivity, and elimination of waste, as well as the strength of the team of culinary talent.

Perks at Work:

• Subsidized meals
• No waiting period for medical or dental benefits
• RRSP matching
• Free parking
• Free access to an employee assistance program
• Employee discounts (e.g., Good Life Fitness, TELUS Mobility, Bell Mobility, Dell computer, Rogers)

Main Duties and Responsibilities:

1. Culinary lead in absence of the Executive Chef, Innovation and Culinary Excellence.
2. Train and monitor employees on proper work procedures and production of products, overseeing the complete process from food preparation through to food portioning.
3. Supervise assigned section to ensure recipes are produced according to approved specifications.
4. Responsible for accurate material ordering in the production area.
5. Ensure adherence to HACCP and regional safety regulations in compliance with gategroup policies and procedures.
6. Conduct daily food checks to ensure consistency in production.
7. Support Menu Development as and when required.
8. Attend Unit menu degustation as assigned.
9. This is a customer-facing position.

Qualifications

Education:

Qualification as a Chef by trade, Red Seal certified.
Associate degree or bachelor’s degree in the Culinary Arts from a recognized culinary program or a related field (formal culinary education) required.
Management/Leadership qualification is essential for this role.

Work Experience:

Minimum 10 years as a Chef required.
Minimum of 1-3 years supervisory experience working in a high-volume, manufacturing, food production, and restaurant or catering environment required.
In-flight catering experience or experience in a high-volume food service environment required.
Previous hospitality experience required.
Previous experience working directly with customers.

Job Skills:

Detail-oriented
Project management experience
Strong organizational skills, able to prioritize responsibilities and multi-task
Strong interpersonal skills, able to interact well with multiple departments as required
Able to work with little supervision

Technical Skills:

Certification as CCC from ACF, ProChef II, or equivalent.

Language / Communication Skills:

Strong interpersonal skills, able to interact well with multiple departments as required.
Able to work with little supervision.
Excellent reading, writing, and oral communication skills.
Change Agent.
Multi-lingual a plus.
Fluency in English. Other languages a plus.

If you want to be part of a team that helps make travel and culinary memories, join us!