Executive Sous Chef Sydney

Job description
Executive Sous Chef Opportunity
Are you an experienced Executive Sous Chef or Head Chef looking to showcase your creative culinary skills?

We currently have an exciting opportunity for an experienced and qualified Executive Sous Chef to join our successful Flight Catering team at Sydney Airport on a full-time basis.

Responsibilities:
Drive food quality across all meal classes and focus on the client end product.
Manage menus of our Top Tier 1 Airline client, working with the Executive Chef on menu development and strategy.
Review productivity and quality, identifying opportunities for improvement.
Mentor and develop employees across Line Chef, Leading Hands, and Supervisors.
Accountable for delivering consistent quality food that meets customer specifications.
Maintain company policies related to HACCP and WHS.
Assist with internal and external audits, waste management, and cost controls.
Requirements:
Trade qualified with experience as a Sous Chef or higher.
Exposure to large or bulk catering facilities in manufacturing or FMCG.
Previous Airline Catering experience preferred but not required.
Demonstrated knowledge of Six Sigma or Lean manufacturing principles is an advantage.
Ability to manage a diverse team and work effectively in large cross-functional teams.
Strong verbal and written communication skills, excellent time management skills.
Understanding of HACCP, Food Safety, WHS, and QA principles.
What's in it for you?
Free onsite parking, daily hot meals, and uniforms provided.
Grow your culinary career with strategic planning and management.
Be part of a close-knit team with one-on-one mentoring.
Access to employee benefits, wellbeing initiatives, and community programs.
5 weeks annual leave, 7-day roster, attractive salary, and tailored car lease program.
Career advancement opportunities.
About Us:
We are Australia's largest and most admired inflight catering and retail partner. Specialising in inflight catering and retail, food manufacturing, and airport lounge management, our group of diverse brands enables us to deliver extensive service capabilities.

Chosen by many of the world's top airlines, we operate 16 facilities across 10 cities and employ over 4,000 people who help us produce over 64 million meals and service more than 250,000 flights each year.