The Executive Sous Chef is responsible for managing the culinary program, including product specifications, ingredient quality standards, and food & labor cost parameters. This position will plan and assign schedules, culinary assignments, and productivity measures, implement training and development policies, and recommend improvements in methods, equipment, operating procedures, and working conditions. The Executive Sous Chef is also responsible for the documentation of all compliance functions, HACCP performance plans, and reports to the General Manager.

Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs. Full-time employees are eligible for healthcare and supplemental benefits on the first of the month following 30 days of employment. The benefits include a 401(k) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions, three medical plans to choose from, dental and vision insurance, company-paid basic life insurance, short-term and long-term disability insurance, and a generous Paid Time Off Program for full-time employees.

The Executive Sous Chef’s primary responsibility is to oversee the compliant and efficient production of all food and related inventory levels of the kitchen while maintaining Air Culinaire Standards. They will train, develop, mentor, and audit all culinary team members to ensure superior quality in product, packaging, and presentation methods. The role requires effective employee relations, coaching, and the ability to resolve employee issues. The Executive Sous Chef acts as a local liaison to develop market share and client retention.

This position requires flexibility to work different shifts, including weekends and holidays. The employee is regularly required to stoop, stand for long periods, walk, and lift/move up to 40 pounds. Strong language and mathematical skills are also necessary to interpret documents and carry out instructions.

The work environment noise level is usually moderate to loud, and the position description highlights a general description of duties and responsibilities, which may change according to the needs of the location or company.

• Flexible benefit selections.
• Healthcare and supplemental benefits after 30 days of employment.
• 401(k) Retirement Plan with 100% employer match of the first 6% of contributions.
• Three medical plans to choose from with employer contribution.
• Dental and Vision insurance available.
• Company paid basic life insurance with optional additional coverage.
• Company paid short-term and long-term disability insurance.
• Supplemental benefits including critical illness and pet insurance.
• Health Savings Account and Flexible Spending Account available.
• Generous Paid Time Off Program for full-time employees.
• Employee Assistance Program (EAP).

• 6-8 years of high-level culinary experience in cruise, hotel, aviation, or leadership roles.
• 5-7 years of leadership experience in a kitchen environment.
• HACCP training and Safe Food Handling Certificate.
• Strong knowledge of food handling procedures and government regulations.
• Excellent knife skills.
• Ability to lead and develop a team in a fast-paced environment.
• Comfortable in a client engagement environment.
• Excellent communication and documentation skills.