
The Executive Sous Chef role leads culinary operations within the aviation catering sector, reporting to the General Manager and Executive Chef. Key responsibilities include managing food production, enforcing HACCP compliance, controlling labor and ingredient costs, and mentoring kitchen staff to ensure high-quality presentation and packaging. The position also involves acting as a client liaison to foster relationships and utilizing technology to track performance metrics. This opportunity appeals to experienced culinary leaders seeking a dynamic environment with a strong emphasis on professional development, team building, and an entrepreneurial spirit. The role offers a comprehensive benefits package including health coverage and retirement matching, with flexibility to design personal benefit selections. Work arrangements require adaptability to various shifts, including weekends and holidays, within a fast-paced kitchen setting.














