We recruit the best talent and invest in their ongoing development, through training and mentoring. We provide opportunities to work across our national network. dnata catering U.S. is looking for a Sous Chef to join our JFK team. 

Key Responsibilities as a Sous Chef at dnata catering company, you will play a crucial role in creating delicious and innovative meals for airline passengers. Working closely with the Head Chef, you will be responsible for overseeing the kitchen operations, including food preparation, cooking, and plating. Your expertise in culinary techniques, menu planning, and food safety regulations will ensure the highest quality meals are delivered on time. Additionally, you will lead and train a team of culinary professionals, fostering a positive and collaborative work environment. Join our team and contribute to our mission of providing exceptional dining experiences in the skies!

What We Offer

 • Salary Range: $65,000- $77,000 annually
 • Comprehensive Benefits Package:  Full-time employees are eligible for 401(k) and healthcare benefits including Medical, Dental & Vision
 • Complimentary Daily Meals: Enjoy breakfast, lunch, and dinner during your shift

Why Join dnata Catering?

 • Purpose-Driven Work: Be part of a mission to deliver on the promises our customers make, guided by our values of safety, respect, teamwork, and innovation.
 • Career Growth & Recognition: Accelerate your career with structured development programs, mentorship, and our Najm recognition platform that celebrates performance and service excellence.
 • Inclusive Culture: Thrive in a collaborative, people-first environment where your voice matters, your contributions are valued, and your future is supported

Accepting applications until: 11.23.2025 

Essential Job Function

• Produce daily prep and production lists for VIP following the specifications.
• Direct and mentor VIP culinary employees to raise levels of education, morale, and productivity.
• Translate the philosophy of the Executive Chef through leading by example with high standards in food quality, organization, professionalism, and sanitation.
• Maintain and enforce safe and sanitary working conditions within the culinary department through proper equipment, hazardous material, and other governing food auditing bodies.
• Assist with ordering of perishable food, non-food supplies.
• Control waste through proper calculation of ordering and production.
• Assist in the creation and documentation of new recipes for VIP.
• Maintain a visionary approach to the VIP culinary department, promoting continuous improvement of standards, quality, systems, and financial expenses.
• Responsible for all culinary operations in the absence of the Executive Chef during VIP production.
• Maintain awareness of employee schedules. Supervise check-in and check-out temporary labor. Responsible for training culinary employees in proper clock-in and out procedures.
• Responsible for the overall VIP production of hot foods.
• Supervise the VIP Culinary staff in a manner consistent with the company’s Human Resource Policies and Procedures.
• Assure the safety of the work environment and report any potential hazards to the General Manager and Human Resources.
• Document all work-related injuries and illnesses by responsible immediate reporting to department management on duty.
• Responsible for proper uniforms, hair restraints, and sanitation practices of culinary staff.
• Assist with food production at the unit when not catering for VIP.

Qualifications

• Knowledge of all major kitchen equipment and appliances.
• Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler and other kitchen equipment.
• Must be able to identify and properly use all small kitchen wares.
• Excellent communication skills, verbal and written.
• Strong knowledge of HACCP and sanitation standards.
• Ability to adhere to strict grooming standards established by Good Manufacturing Practices (GMP).
• Ability to recognize and utilize weights and measurements, both liquid and dry.
• Knowledge of accounting and cost control principles.
• Ability to supervise and manage employees including training, progressive discipline and hiring.
• Knowledge of purchasing related to food items and small wares.
• Knowledge and skills in diverse culinary techniques in multip ethnic Cuisine, Cold Displays, Sauces, Protein Cutting, Plate Presentation and Sanitation.
• Skill in volume production and hands-on cooking.
• Ability to perform basic math functions necessary to execute recipes.
• Strong organizational skills and ability to multi-task.
• Ability to work extended hours productively.
• Good understanding of computer software programs to include Microsoft Word, Excel and Outlook.
• Two-year degree in Culinary field or appropriate continuing education experience and relevant work experience.
• Minimum of two (2) years experience as a Sous Chef.
• Minimum of two (2) years experience in a kitchen environment.
• Minimum of two (2) years in a supervisory role.

We believe that diversity and inclusion are fundamental to creating a vital workplace and community. At dnata, we’re proud that our workforce is as diverse as the customers we serve. And we’re committed to nurturing your talent with mentoring, volunteer, and professional development opportunities. We welcome everyone. Our employee resource groups are one of the many ways we champion diversity and inclusion at dnata.