Account Chef , Japanese Cuisine

San Diego, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $74,617.85 - $85,990.01

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Workplace safety programs

Job Description

Gategroup is a global leader in airline catering and related services, dedicated to enhancing the travel experience for millions of passengers worldwide. With a reputation for excellence, innovation, and commitment to quality, Gategroup provides comprehensive catering solutions across multiple customer accounts, most notably airline clients such as Japan Airlines. Their focus lies in delivering high-quality food services, operational efficiency, and outstanding customer satisfaction. The company is recognized for its dynamic work culture, emphasis on teamwork, and its inclusive and diverse work environment. Gategroup supports its employees through ongoing training, career development opportunities, and a strong commitment to workplace safety and... Show More

Job Requirements

Associate degree or bachelor degree in culinary arts or related field
minimum 10 years of experience as a chef
minimum 4 years of experience as an executive chef
minimum 1-3 years of supervisory experience in a high-volume food production, manufacturing, restaurant or catering environment
experience in in-flight catering or high-volume food service environment
ability to cook meals according to detailed specifications
strong leadership skills
ability to work in fast-paced, deadline driven environment
ability to train and manage staff
excellent written and oral communication skills
must be bilingual in Japanese and English
ability to handle physical demands including lifting 25 pounds or more
availability to work rotating schedule of over 55 hours per week
basic computer skills
knowledge of Microsoft Office preferred
ServSafe certification preferred

Job Qualifications

Associate Degree or Bachelor Degree in the Culinary Arts or a related field
at least 4 years of experience in an Executive Chef role
minimum 10 years of experience as a Chef
minimum of 4 years of experience as an Executive Chef
minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production or catering environment
in-flight catering experience or experience in a high-volume food service environment
ability to cook meals according to detailed specifications
ability to work in a fast paced, deadline driven environment
strong and effective leadership skills
ability to successfully manage a staff of 2 to 3 Sous Chefs and 10+ cooks
ability to train others
excellent time management skills
strong organizational, analytical, communication and leadership skills
bilingual in Japanese and English
ServSafe Certified preferred

Job Duties

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
responsible for coaching, counseling and preparing corrective action for employees
completes all company required training including but not limited to ServSafe Sanitation Manager Certification

Job Location

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