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Garde Manger Chef For In-Flight Catering Company
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Based on Florida data
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$43,446 / year median in Florida
+13% projected growth
Job Description
We are seeking a dynamic and talented Chef de Partie to join our vibrant culinary team. Just For Jets Catering is a large-scale inflight catering company providing catering and concierge services to crew and passengers across North Florida & South Georgia. Our flagship kitchen, running 24/7/365 to service crew and passenger meal orders throughout NE Florida & SE Georgia In this role, you will be responsible for preparing and presenting high-quality dishes, ensuring consistency and excellence in every plate. You will play a key part in maintaining the kitchen's smooth operation, supporting team members, and upholding the highest standards of food safety and hygiene. This position offers an exciting opportunity to showcase your culinary expertise within a fast-paced, fine dining environment where passion for food and leadership skills are celebrated. Duties Prepare, cook, and present dishes according to established recipes and standards, ensuring quality and consistency across all menu items. Supervise specific sections of the kitchen, managing food production and ensuring timely delivery during service periods. Must have a valid driver license as you sometimes might have to deliver in our vehicles. Assist in menu planning, ingredient sourcing, and inventory management to optimize food quality and minimize waste. Lead by example in maintaining strict adherence to food safety regulations, hygiene standards, and proper handling procedures. Collaborate with team members to coordinate service flow, support training initiatives, and foster a positive working environment. Oversee dietary department requirements, accommodating special dietary needs with precision and care. Manage shift operations efficiently, including overseeing food preparation, supervising staff, and ensuring smooth kitchen management during busy hours. Support catering events and banquet services by preparing specialized dishes and ensuring flawless execution. Maintain accurate inventory control to prevent shortages or overstocking while reducing costs. Contribute to continuous improvement initiatives by providing feedback on kitchen processes and customer preferences.