This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
Position Description:
Description If you're looking for career growth with a dynamic company, and the rare opportunity to develop your talents as you accept new challenges, let us cater to your career success today!
LSG Sky Chefs is the world's largest provider of integrated in-flight solutions, including airline catering, procurement, equipment management and total in-flight service management. LSG Sky Chefs caters approximately 270 airlines from more than 200 customer service centers in 48 countries. LSG Sky Chefs produces around 313 million airline meals a year.
We are seeking candidates who have the desire and commitment to help us achieve our mission, as well as develop our adjacent markets around the world. We are growing! We have new business and are presently seeking Sous/Production Chefs (2 openings) for our Seattle, WA facility. This is located near the Seattle-Tacoma International Airport.
Responsibilities
Food Production
Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts, coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen helpers Monitors material consumption and communicates issues with Purchasing
Quality
Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership
Ensure that the area of responsibility is properly organized, staffed and directed Guide, motivate and develop the subordinate employees within the Human Resources Policy Make the company's values and management principles live in the department(s)
Experience and Skills Requirements:
Three to five years of experience in commercial cooking required Apprenticeship or Certification course from culinary school preferred Expert knowledge of food and hygiene regulations (HACCP) Good communication and organizational skills Service orientation Leadership skills Good knowledge of Microsoft Office and Windows-based computer applications Must have experience cooking Arab/Indian cuisine Must have experience cooking Middle Eastern/Asian cuisine Understanding Halal and segregation techniques preferred Customer service skills with the ability to interact directly with customers Ability to demonstrate and train cooking skills to production cooks Requirements Associates Degree in Culinary Arts, AFC Apprenticeship, or equivalent knowledge
Excellent interpersonal skills with the ability to interact effectively with internal and external customers
Strong work ethics and initiative as well as an appropriate sense of urgency
Minimum five years experience as a working chef with 2-3 years working in hight volume food production facility
Familiar with American and Asian cuisine
Very self motivated, able to work successfully with limited direction, very flexible, adjusts easily to change
Proficient in Microsoft Office (Outlook, Word, Excel)
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