Executive Sous Chef - JFK Airport

Responsibilities

• Plan and direct food preparation and culinary activities

• Modify menus or create new ones that meet quality standards

• Estimate food requirements and food/labor costs

• Supervise kitchen staff and activities

• Arrange for equipment purchases and repairs

• Recruit and manage kitchen staff

• Rectify arising problems or complaints

• Give prepared plates the "final touch"

• Perform administrative duties

• Comply with nutrition and sanitation regulations and safety standards

• Keep time and payroll records

• Maintain a positive and professional approach with coworkers and customers

Requirements

• Proven working experience as a head chef

• Excellent record of kitchen management

• Ability to spot and resolve problems efficiently

• Capable of delegating multiple tasks

• Communication and leadership skills

• Keep up with cooking trends and best practices

• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

• BS degree in Culinary science or related field