Senior Operational Leadership Trainee

Halal Executive Chef

Continuous Improvement Manager

Overview:Reporting to the General Manager, this position is a 12-month program committed to setting up future Operational Leaders (General Manager, Director, etc.) for success. The Senior Operational Leadership Trainee will complete a comprehensive training program.Upon successful completion of the 12- month training program, the Senior Operational Leadership Trainee will be prepared to be promoted into an open Leadership role.Ability to relocate is a requirement of this role.Responsibilities:Meaningfully takes part in the Senior Operational Leadership Trainee program, including travel to other units for intensive training in operations areas including Kitchen, Pick and Pack, Equipment, Storeroom, Transportation, Wash and Pack, and Human Resources. Engage in continuing development in management and Reston-based Regional learning activities.Successfully pass knowledge and competency assessments.Supports Unit operational initiatives as needed.May be directed to assist in meeting business objectives and goals related to food costs, labor costs, sanitation, quality assurance, market track goals, airline goals and objectives as well as other specific goals set.Ensures company and regional Standard Operations Procedures (SOPs) and programs are efficiently executed.Liaises with support functions such as Human Resources, Legal, Customer Service, etc. to evaluate and reduce potential risks at the unit level.Provides operating unit technical support in the areas of quality, food safety, occupational safety and health, chemical safety, waste management, waste water and storm water pollution prevention, air quality and environmental annual reporting.Maintains a fully engaged and high performing team that aligns with company values and goals.Supports customer audits and government audits to ensure compliance.Manages the operation staff on a day-to-day basis, driving to exceed set targets.Requirements:Education:Bachelor’s degree in business administration or related field required.Work Experience:5+ years of progressive management experience in a manufacturing environment.Labor relations experience required.Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance.Proven experience successfully managing a team of supervisors and managers.Must be willing to relocate regionally.Technical Skills: (Certification, Licenses and Registration).Able to obtain an AOA badge and customs seal.Completes all company required training including, but not limited to, ServSafe Sanitation Manager Certification.Job Skills:Must have strong and effective leadership skills.Strong Customer Service Focus.Strong Team development and Management skills.Language / Communication Skills:Interpersonal skills and the ability to interact effectively with multiple departments and customers.Excellent written and oral communication skills.

Role Description:We’re looking for motivated, engaged people to help make everyone’s journeys better.Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.Responsibilities:Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.Assists in the development and training of cooks as required.Prepares administrative reports as required.Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.Works with management staff to improve performance of the unit.Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.Maintains labor requirements, food costs, overtime, and all productivity requirements.Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.Ensures all products are cooked at required temperature according to airline and food safety specification, etc.Responsible for coaching, counseling and preparing corrective action for employees.Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.Requirements:Education:Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role.Work Experience:Minimum 10 years of experience as a Chef required.Minimum of 4 years of experience as an Executive Chef required.Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.In-flight catering experience or experience in a high-volume food service environment required.Halal: 5 years of experience required.ServSafe Certified preferred.

Main Duties and Responsibilities:Plans and guides Unit management in productivity, material, waste, safety, and quality improvement initiatives; analyzes material and information flows; analyzes opportunities in productivity, material consumption, other operation expenses, and space utilization; quantifies the effects of improved processes, work flows and fore mentioned opportunitiesSupports and drives continuous process improvements utilizing Lean Manufacturing principles to maximize departmental efficiencies, minimize waste and improve safetyResponsible for our standardization program rolloutCommunicates with unit management and leadership team on implementation of changesSecures relevance and availability of Production System road maps and blue printsPerforms diagnostics on major cost drivers, including material, labor, and OOCMakes documented proposals for improvements and syndicates with unit management on implementation of changes; responsible for supporting management and associates in the overall change processActively practices change management and actively participates in the Unit’s performance management system and dialogue; presents progress and plans to company executives; liaises with corporate and area Continuous Improvement resourcesProposes and keeps up with company Best Practices and benchmark initiativesCoaches other Continuous Improvement staff and leads training and presentation sessionsTrains and builds capability in all levels of the plant regarding Lean ManufacturingWorks on all related training materials and works with other team members to identify improvements, additions, corrections or clarifications to the training material provided.Works with Lean Manufacturing tools and techniques, such as 8 Waste (muda), Just in Time (takt-flow-pull), Value Stream Mapping, Kanban system, Problem Solving, FIFO and 5s and workplace organization including layout changes when necessary.Participates on cross-fertilization with other sites/areasQualifications:Bachelor’s Degree in Business Economics, Science, Industrial Engineering or a related field required.Work Experience:Minimum four (4) years’ experience in Lean Manufacturing or related experience as an Industrial Engineer.Minimum of 2 years supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferredExperience with leading projects and people across organizations, and maintaining mandatory standards to ensure the safety of products and processes and to improve product quality requiredExperience with analyzing operations and its cost drivers, analyzing material and information flows, and analyzing productivity, material consumption, and operation expenses required.Experience with Lean Manufacturing techniques, including “Just in Time” (takt-flow-pull), 5S and workplace organization as well as value stream mapping and Kanban system preferred. Technical Skills: (Certification, Licenses and Registration)Must have strong computer skills using Microsoft Office products including ExcelMust be able to work autonomic and have an analytical mindAbility to work in a fast paced and deadline driven environmentExcellent time management skills requiredAbility to handle multiple tasks without losing focus on prioritiesStrong organizational, analytical and leadership skills requiredMust be innovative in making changes to the operation as needed to further improve the work environment and unit performanceAbility to effectively work with diverse work groups and all levels of the Operation. Exposure to AutoCad a plus6-Sigma or Lean Manufacturing Certification preferred.ServSafe Certification preferredAbility to obtain ServSafe Certification requiredLanguage / Communication Skills:Excellent oral and written communication skillsProficiency in Spanish preferredJob Dimensions

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Senior Operational Leadership Trainee

Halal Executive Chef

Continuous Improvement Manager

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Senior Operational Leadership Trainee

Halal Executive Chef

Continuous Improvement Manager

WhiteCrow WhiteCrow is on a mission to connect companies with the best talent across the globe.

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