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 Plans
Dental plans
vision plans
Voluntary Short-Term Disability Insurance
Voluntary long-term disability insurance
voluntary life insurance
Accident plans
Hospital plans
Employee assistance program
Commuter Benefits
Employee Discounts
Free hot healthy meals for unit operations roles
Job Description
This opportunity is with gategroup, a global leader in airline catering and hospitality services known for delivering exceptional culinary experiences to airline clients. As a company, gategroup is deeply committed to excellence, integrity, passion, and accountability, fostering a culture where respect, communication, teamwork, and a passion for quality food service are paramount. The company provides comprehensive benefits to its employees, including paid time off, 401k with company match, medical, dental, and vision plans, and more, emphasizing employee well-being and professional growth.
The role available is for an Executive Chef, Operations, reporting directly to the General Manager of the ... Show More
The role available is for an Executive Chef, Operations, reporting directly to the General Manager of the ... Show More
Job Requirements
- Associate or Bachelor Degree in Culinary Arts or related field or equivalent experience
- minimum 10 years as a Chef
- minimum 4 years as an Executive Chef
- 1-3 years supervisory experience in high-volume food production or catering environment
- experience in in-flight catering or high-volume food service
- ability to cook meals according to specifications
- strong leadership and staff management skills
- ability to train and provide feedback
- time management skills
- strong organizational, analytical, communication skills
- innovative mindset
- basic computer proficiency
- ServSafe certification preferred
- excellent communication skills
- able to work in fast-paced deadline-driven environment
- physically able to perform duties including standing, bending, lifting over 25 pounds
- ability to manage shifts over 55 hours
- travel up to 10 percent
Job Qualifications
- Associate or Bachelor Degree in Culinary Arts or related field or 4 years Executive Chef experience
- minimum 10 years as a Chef
- minimum 4 years as an Executive Chef
- 1-3 years supervisory experience in high-volume food production or catering
- in-flight catering or high-volume food service experience
- ability to cook meals according to detailed specifications
- strong leadership skills managing multiple Sous Chefs and cooks
- labor relations experience a plus
- ability to train others and provide daily feedback
- excellent time management
- strong organizational, analytical, communication, leadership skills
- innovative and capable of improving operations
- menu design experience a plus
- basic computer skills including Microsoft Office
- ServSafe Certified preferred
- excellent written and oral communication skills
- multilingual a plus
Job Duties
- Achieves culinary operational objectives by contributing to plans and reviews
- meeting culinary financial objectives including menu design and expenditure scheduling
- adhering to recipes and portion specifications following customer and nutritional requirements
- overseeing food preparation and productivity control
- improving menu quality and consistency through analysis and process redesign
- preparing menu and food preparation reports
- maintaining a safe and healthy work environment in compliance with regulations
- managing food ingredient selection, purchasing, inventory, and cost controls
- following equipment operation and maintenance protocols
- maintaining professional knowledge through workshops and professional engagements
- accomplishing culinary goals through innovation and ownership
- ensuring quality production standards and compliance with safety regulations
- training and monitoring employees to maximize productivity and minimize costs
- assisting in training cooks
- preparing administrative reports
- managing labor costs, manpower planning, and employee retention
- ensuring timely communication of meal cycles and monitoring product yields
- collaborating with management to improve unit performance
- ensuring menu presentation compliance
- coaching and counseling employees
- completing required training including ServSafe certification
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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