SummaryThe Sous Chef is responsible for managing the kitchen staff in the absence of the Kitchen Manager/Executive Chef and oversees the preparation of hot food and related inventory levels of the kitchen. The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost.Essential Duties And ResponsibilitiesUnder the direction of the Kitchen Manager/Executive Chef, the Sous Chef's primary responsibility is to oversee the preparation of hot food and related inventory levels of the kitchen while maintaining Air Chef Standards. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.At all times the employee is to conduct himself or herself in the utmost professional manner whether they are dealing with internal or external customers. Quality Control each order for adherence to Corporate and Government guidelines. Maintain consistency in food quality standards. Rotate all products. Label and date all food in kitchen. Use preventative maintenance with all kitchen equipment. Train all kitchen staff on potential hazards and general safety and SOPs. Dress professionally and within the guidelines of Company procedures including the company approved uniform. Carry company provided telephones/radios at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed. Minimize the use of cell phone time by utilizing "walkie-talkie" functionality if available. All other duties as assigned by the Kitchen Manager or Executive Chef.RequirementsFour year culinary degree preferred. Individual must have 5-7 years of experience in a kitchen environment within a catering or fine dining establishment as well as a current Safe Food Handling Certificate. Strong knowledge of proper food handling procedures and government regulations regarding the food code, culinary preparation and excellent knife skills are a must. Demonstrated ability to work well with others in a team-driven, fast-paced environment is essential. Supervisory experience preferred. The Sous Chef must have an excellent driving record, and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings.OPERATIONAL DEMANDS The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Flexible work schedule required, including weekends and holidays.Language SkillsAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.Mathematical SkillsAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to use hands to handle, reach and carry with hands and arms. The employee is required to stand and walk. The employee must lift and/or move up to 20 pounds.WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.The noise level in the work environment is usually moderate to loud.WE ARE LOOKING FOR TALENTED PROFESSIONALS LIKE YOU TO HELP US GROW!Headquartered in Tampa, Florida, we operate in 22 high-profile markets in the US and 3 in Europe. We're always looking for bright, passionate, hard-working and enthusiastic professionals and artists to become a part of our expanding food-arts company and help to "redefine in-flight catering." Our brand of catering services is held to exceptionally high standards in freshness, artisanship and presentation and we place the utmost value on customer service and delivering beyond client expectations. *We work in high security private aviation locations so a drug test and background check are required to qualify to work for ACW.MUST HAVE FLEXIBLE SCHEDULE TO WORK NIGHTS, WEEKENDS, HOLIDAYS.Go to our website to view open positions and apply online at -our-team/VISIT OUR WEBSITE ABOVE TO APPLY FOR THE POSTED OPEN POSITIONS!