EXECUTIVE CHEF needed for Airline Catering

DO & CO Catering New York, Inc. is an international Airline Caterer, with our Corporate Headquarters located in Vienna, Austria. We have facilities located in New York, London, Milan, Istanbul, Ankara (plus 7 further locations in Turkey) Berlin, Frankfurt, Munich, Salzburg, Graz and Innsbruck. We are looking for an Executive Chef for our Gourmet Flight Kitchen New York at JFK International Airport. We are the quality industry market leader worldwide and especially in New York.

We serve selected high profile International Airlines with high quality premium food concepts. We’re the innovator of the field, operating out of the most modern Gourmet Kitchen at JFK International Airport, applying best practice processes and developing strongly modern information technology to reach out highest efficiency and food safety standards for our production cycles.  We are a twenty-four (24) hour operation in a global industry and our goal is to strengthen our top position in the market and to explore further business opportunities.

Reports to: General Manager

Disciplinary Supervisors: General Manager/Human Resources

 

Requirements as follows, but not limited to:

· Passion for gourmet food and providing the ultimate in customer service and delivering the highest quality out of the production kitchen.

· Ensuring that all standards for food quality are consistently met or exceeded.

· Proficient knowledge of food safety programs, cooking supplies and equipment.

· Manage the following areas Hot & Cold Kitchen, Butchery, and Vegetable Preparation, total of 45 staff.

· Team player with a positive attitude creative leader, articulate, and energetic with excellent mentoring and coaching skills.

· Flexible work schedule with the ability to cover shifts when needed.

· Ability to schedule multiple shifts for a workforce of exempt and unionized workers.

· Ability to motivate employees on all levels and to build the team.

· Excellent communications skills to the workforce, same level team partners and senior management.

· Excellent oral, written, and organizational skills to ensure smooth and efficient production flow to meet Kitchen Ready Times always.

· Detailed oriented with key focus on quality assurance and food safety guidelines.

· Efficient and effective planner with the ability to apply techniques and applications to obtain immediate results.

· Effective communicator and demonstrator of company mission statement while providing producing high quality product.

· Must be present for in-house presentations and food tasting.Perform monthly audits, completes requisitions for replenishment of kitchen items.

· Completes special projects as assigned.



Qualifications: Must possess strong culinary skills in both hot and cold preparations.  Must ensure the quality preparation of all menu items with a clear understanding of food fundamentals. Three 3+ years hands on experience as an Executive Chef within a high volume and complexness operation of a similar size.Firm in management of production sequences. Complete knowledge of HACCP and food safety programs and food industry standards.Assist with controlling food costs and labor costs by estimating needs and utilizing the proper purchasing and staffing procedures.Excellent organizational and leadership skills. Ability to cultivate working relationship with customers. Computer proficient Microsoft: Word, Excel, etc.Strong written, verbal, and communication skills a must.Availability to handle numerous tasks simultaneously and able to work well under pressure in a fast pace environment.Ability to be an effective communicator in a multi-cultural workforce is a plus.Can easily adapt to change.

Requirements:



· Bachelor’s degree in Culinary Science.

· Three (3) years experience in Culinary Management in a high volume, quality operation required

· Culinary degree or two (2) years of college education with coursework in the hospitality field and/or management preferred.Proficient culinary knowledge of terms, procedures and practices; two (2) years experience in a high volume gourmet food service industry.At least two (2) year experience/exposure to menu specifications. Must have the ability to calculate yields ingredients, and measurements in accordance to specification. Must be flexibly and the able to perform assigned tasks independently or as part of a work team to achieve company goals.Some knowledge of working with unionized environment.

 Company Benefits:

 

Competitive Salary

Paid Vacation

Paid time off

Health, Medical, and Dental Benefits

Optional 401K Retirement Plan

 

To expedite search, send your resume and compensation range by fax (# 718-529-4560) or email (recruitingny@doco.com) to Human Resources.  Only qualified candidates will be immediately considered.