Description

POSITION TITLE: Sous Chef

REPORTS TO: Executive Chef

WHO WE ARE: “Every team member, every day; Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each & every traveler passing through their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community. 

OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport. 

HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high-quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America.

DIVERSITY, EQUITY, & INCLUSION: We have a passion about what we do and our team members reflect that in all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

ESSENTIAL DUTIES:

• Working the line: Preparation and plating of all menu items
• Cleaning of the line and work areas on a consistent basis and ensuring staff does the same
• Preparation of base items, i.e. sauces, portioning goods, ingredient processing, etc.
• Conduct regular food safety and sanitation inspections and Workplace Safety Inspections
• Expediting food from the front line
• Inventory, ordering, and stocking of supplies
• Training new employees and coaching current staff including sous chefs
• Coordination of repair and maintenance
• Administrative duties including manager log entries, invoice coding, and staff documentation
• Product quality control, including presentation
• Product inventory and ordering
• Adjust and maintain order pars as needed
• Adjust and maintain prep pars
• Train and effectively manage kitchen staff in a manner that helps boost morale and provides guidance before discipline
• Ensure consistency of recipe execution
• Waste tracking and management
• Ensure food safety and sanitation guidelines are enforced, and taught when necessary
• Maintain cleanliness of all BOH areas and equipment
• Perform all BOH crew duties as needed including prep and supportive work, butchery and working all line stations and expediting

 QUALIFICATIONS:

• Two (2) to three (3) years as sous chef in a full service facility, and any combination of education, training, and work experience that provides the required knowledge, skills, and abilities to fulfill the duties of the job
• High School graduation required
• Willing to participate in a 10-year criminal background check conducted by the FBI
• Successfully pass computerized employment testing and in-person interview

WHAT WE OFFER:

• Competitive Wages
• Bonus Program
• Annual Reviews
• Health Insurance Coverage
• Vacation / Sick Pay
• Holiday Bonus Pay
• Paid for / discounted parking
• Paid for / discounted meals
• Opportunities to Grow

Requirements

REQUIRED KNOWLEDGE AND ABILITY:

• Ability to read, write, and speak English.
• Basic Math Skills
• Basic computer skills including MS office and internet
• Ability to understand and properly execute recipes
• Ability to perform basic cleaning and sanitation practices
• Ability to handle a knife and other sharp objects with extreme caution and skill
• Ability to handle food safely
• Ability to convert measurements
• Ability to work in a fast-paced and stressful environment
• Ability to work as a team player and communicate with co-workers effectively
• Ability to listen to and follow direction
• Must maintain a valid Food Safety Manager Certification (training provided)
• Must maintain Sexual Harassment Training Certification (training provided)

PHYSICAL REQUIREMENTS:

• Standing – Regularly
• Walking – Frequently
• Sitting – Occasionally
• Stooping/Kneeling - Frequently
• Lift/Carry up to 15 lbs. – Frequently
• Lift/Carry up to 30 lbs. – Frequently
• Lift/Carry up to 50 lbs. – Occasionally
• Push/Pull up to 25 lbs. of exertion – Occasionally
• Push/Pull up to 50 lbs. of exertion – Occasionally
• Work below waist level / bending – Occasionally
• Work at waist to shoulder level – Regularly
• Work above shoulder level – Occasionally
• Turning / twisting – Regularly
• Reaching arms beyond arms length – Frequently
• Grasping / Holding – Regularly
• Speaking (in English) – Regularly
• Hearing (understanding English) – Regularly
• Seeing – Regularly
• Work in confined spaces – Regularly
• Exposure to extreme temperatures – Frequently
• Operate tools and/or machinery – Frequently
• Operate office equipment – Occasionally
• Operate motorized vehicles/equipment – Occasionally
• Use/exposure to hazardous substances – Occasionally
• Work with knives and/or sharp objects – Regularly