Job description

GAT Sky Cafe is seeking dynamic, dependable, and motivated individuals to join our team at Cleveland Hopkins International Airport! Sous Chef/Food Supervisor Role Purpose Statement The job incumbent is responsible for the preparation of high-quality airline meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing food employees in the preparation of meals, while meeting required safety, hygiene, and quality standards. Main Duties Food Production Executes and supervises food production activities, e.g., proper cleaning, cutting, marinating, seasoning, cooking of food items etc.

Supervise, coordinate and control employees 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 daily 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 food employees Quality Maintains and monitors hygiene, health and safety standards and monitors that the Food Safety regulations are adhered to. Maintains and monitors quality, conducts quality control checks according to Food Safety 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) Implement and control the cost budget in responsibility; initiate and steer corrective actions in case of deviations.

Participate and support company sponsored initiatives such as Safety, Quality, Employees, Customers and Financials. Knowledge, Skills, and Experience Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required. International Menus a plus Knowledge of food and hygiene regulations (HACCP) Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control inventory levels while being cost conscious, minimize waste) Good communication and organizational skills Service orientation Leadership skills Good knowledge of Microsoft Office, Google Drive and Windows-based computer applications Job Type: Full-time

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