Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $130,000.00 - $140,000.00
Work Schedule
Rotating Shifts
Benefits
Paid Time Off
401K with company match
company sponsored life insurance
Medical insurance
Dental Insurance
Vision Insurance
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
Free hot healthy meals
Job Description
gategroup is a global leader in airline catering and onboard services, dedicated to enhancing the passenger travel experience with exceptional culinary offerings and customer service. With decades of expertise, gategroup operates a wide range of catering services across various geographic locations, supporting airline clients to provide high-quality, safe, and enjoyable meals to travelers worldwide. As a recognized name in the airline catering industry, gategroup is committed to operational excellence, innovation, and sustainability, making it a preferred partner for airlines who value consistent food quality and dependable service.
This full-time position of Executive Chef, Operations, reporting directly to the Gener... Show More
This full-time position of Executive Chef, Operations, reporting directly to the Gener... Show More
Job Requirements
- Associate Degree or Bachelor Degree in the Culinary Arts or a related field required
- minimum 10 years as a Chef
- minimum of 4 years as an Executive Chef
- 1-3 years supervisory experience in a high volume, manufacturing, food production, restaurant or catering environment
- experience in-flight catering or high-volume food service
- ability to cook meals according to detailed specifications
- ability to work in a fast paced, deadline driven environment
- strong leadership skills
- ability to manage a team including Sous Chefs and cooks
- ability to train others
- ability to provide constructive feedback
- excellent time management skills
- strong organizational, analytical, communication and leadership skills
- innovative mindset
- basic computer literacy
- ServSafe Certification preferred
- excellent communication skills
- standing and physical activity during shifts over 10 hours
- ability to lift over 25 pounds
- willingness to work rotating schedule over 55 hours per week
- willing to travel up to 10 percent
Job Qualifications
- 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
- minimum 10 years as a Chef required
- minimum of 4 years as an Executive Chef required
- minimum of 1-3 years 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
- 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 over 20 cooks
- ability to train others
- excellent time management skills
- strong organizational, analytical, communication and leadership skills
- innovative with ability to make operational changes to improve work environment and unit performance
- experience with menu design a plus
- basic computer skills
- working knowledge of Microsoft Office products preferred
- ServSafe Certified preferred
- excellent written and oral communication skills
- multi-lingual a plus
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 Qualifications
Experience
Expert Level (7+ years)
Job Location
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