Posting Start Date: 6/5/26
Job Title: Production Sous Chef - Airline Catering
Job Location: Jamaica-USA-11430
Work Location Type: On-Site
Salary Range: $76,000.00 - 85,000.00
Role Purpose StatementThis culinary leader 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 kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards.
Main AccountabilitiesFood Production- Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
- Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc.
- Supervise, coordinate and control 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
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)
- 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- Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required
- Knowledge of food and hygiene regulations (HACCP)
- Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)
- Good communication and organizational skills
- Service orientation
- Leadership skills
- Good knowledge of Microsoft Office and Windows-based computer applications
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