LSG Sky Chefs is hiring: Executive Chef - Production in San Jose

Role Purpose Statement

Role Purpose Statement: The job incumbent is responsible for the food production in a Customer Service Center (CSC) in accordance with company standards, menu specifications, and customer requirements.

Main Accountabilities

Food Production
•    Oversees all food production activities in responsible CSC
•    Responsible for deviations in inventories, initiates countermeasures if necessary
•    Controls and adjusts production plans, estimates consumption of food and equipment
•    Ensures compliance of recipe specifications and conducts sense-checks
•    Participates in the development of food products and menus
•    Must be aware of content in catering manuals; updates and distributes them within responsible CSC
•    Responsible for cost controlling of the budget, personnel and material costs
•    Participates in menu presentations
•    Coordinates and controls countermeasures in the production in case of customer complaints
•    Checks service schedules, assesses economic profitability and conducts sense-checks
•    Establishes training strategy and training plans for kitchen staff in responsible CSC
•    Represents kitchen and kitchen staff in front of external stakeholders
•    Keeps himself/herself up to date regarding industry trends (research & development, food trends) and ensures alignment with design chefs
•    Ensures that the appropriate production technology is in place
•    Participates in marketing activities
Quality
•    Ensures quality of goods received
•    Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed
•    Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC 
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 the area of responsibility; initiate and steer corrective actions in case of deviations
•    Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing
 

Knowledge, Skills and Experience

•    Five to seven years of experience in commercial cooking, out of those at least two years in a management position required
•    Apprenticeship or Certification course from culinary school preferred
•    Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred
•    Knowledge of food and hygiene regulations (example: HACCP)
•    Financial understanding