Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $85,000.00
Work Schedule
Rotating Shifts
Benefits
Paid Time Off
401K with company match
company sponsored life insurance
Medical Plans
Dental plans
vision plans
Voluntary Short-Term Disability Insurance
Voluntary long-term disability insurance
voluntary life insurance
Voluntary Accident Insurance
Voluntary hospital plans
Employee assistance program
Commuter Benefits
Employee Discounts
weekly pay for union employees
Free hot healthy meals for unit operations roles
Job Description
gategroup is a global leader in providing airline catering and catering-related services. As a specialized service provider, gategroup is committed to delivering high-quality, safe, and innovative food solutions that enhance the travel experience of airline customers worldwide. The company operates in multiple countries and serves a wide range of global airline clients, focusing on culinary excellence and impeccable service standards. gategroup fosters a diverse and inclusive work environment where employees are encouraged to grow professionally while contributing to customer satisfaction through collaborative effort and passion for food service.
This full-time role as a Sous Chef specializing in Japanese cu... Show More
This full-time role as a Sous Chef specializing in Japanese cu... Show More
Job Requirements
- Associates degree in the Culinary Arts or related field preferred
- minimum 1-3 years as Chef or Sous Chef
- minimum 7 years cooking experience
- previous supervisory experience preferred
- ability to cook to detailed specifications
- ability to manage fast paced environment
- strong leadership skills
- ability to train and provide feedback
- excellent communication skills
- ServSafe certification preferred
- able to stand and move for long shifts
- able to lift over 25 pounds
- flexible schedule including rotating shifts
- commitment to safety and sanitation
- able to work under pressure
- basic computer proficiency
Job Qualifications
- Associates degree in the Culinary Arts or a Culinary Arts certification preferred
- minimum 1-3 years of experience as a Chef and/or Sous Chef required
- minimum 7 years of experience as a cook required
- previous supervisory experience in high volume, manufacturing, food production, restaurant or catering environment preferred
- in-flight catering experience or experience in a high-volume food service environment preferred
- ability to cook meals according to detailed specifications
- ability to work in a fast paced, deadline driven environment
- strong and effective leadership skills
- current or previous labor relations experience is a plus
- comfortable with all levels of employees and ability to drive positive program change
- ability to train others
- ability to give negative and positive feedback daily
- excellent time management skills
- strong organizational, analytical, communication and leadership skills
- innovative and able to make changes to improve operation
- experience with menu design a plus
- basic computer skills
- working knowledge of Microsoft Office
- ServSafe Certified preferred
- excellent written and oral communication skills
- bilingual in Spanish is a plus
Job Duties
- Responsible for ensuring food specifications and labor objectives meet all company and customer requirements
- supervises department for quality and quantity
- ensures items are produced and dated according to specification, and coding system is adhered to correctly
- keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections
- orders raw material from storeroom and produces extra meals at last minute as needed
- prepares daily production sheet and assigns tasks to employees
- works with and directs employees through the use of the production sheet and passenger counts
- responsible for all food items after requisitioning them from the storeroom
- training and recurrent training of all employees on proper procedures of preparation
- ensures safety procedures are adhered to
- maintain cleanliness through shift to ensure quality product
- manages daily production of hot and/or cold kitchens for quality and consistency
- ensures compliance with company wage and hour policy, including ensuring employees get rest and meal breaks and company processes are followed
- trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses
- monitors daily manpower planning and schedules employees
- responsible for employee retention and reducing employee turnover
- responsible for coaching, counseling and preparing corrective actions for employees
- reviews and ensures employees in chain of command are in correct cost centers and job titles
- reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority
- completes all company required training including ServSafe
- complies with all company policies, procedures and processes
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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