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Job Overview
Employment Type
Full-time
Work Schedule
Rotating Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Professional Development
Retirement Plan
Employee assistance program
flexible schedule
Job Description
gategroup is the global leader in airline catering, retail-on-board, and hospitality products and services, headquartered in Zurich, Switzerland. With over 200 operating units across more than 60 countries and territories worldwide, gategroup delivers superior culinary and retail experiences to airline passengers. The company is renowned for its innovation and use of advanced technological solutions to provide operational excellence within the aviation industry. Serving a highly complex and international customer base, gategroup thrives in a fast-paced, ever-evolving environment that demands agility, creativity, and a strong commitment to quality. Employees at gategroup are expected to embrace values such as excellence, integrity, passion,... Show More
Job Requirements
- associate degree or bachelor degree in culinary arts or related field
- minimum 7-10 years progressive chef growth experience
- minimum 1-3 years supervisory experience in high volume food production or catering
- ability to cook meals according to detailed specifications
- ability to work in a fast paced, deadline driven environment
- must have strong and effective leadership skills
- ability to successfully manage a staff of 2 to 3 sous chefs and over production employees
- ability to train others
- ability to give negative and positive feedback daily
- excellent time management skills
- ability to handle multiple tasks without losing focus
- strong organizational, analytical, communication and leadership skills
- ability to make operational changes to improve unit performance
- basic computer skills
- ability to obtain ServSafe Certification
- excellent written and oral communication skills
Job Qualifications
- associate degree or bachelor degree in culinary arts or related field
- certification as CCC from ACF, ProChef II or equivalent
- minimum 7-10 years progressive chef growth experience
- minimum 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 to detailed specifications
- strong leadership skills
- ability to manage sous chefs and production employees
- ability to train others
- excellent time management skills
- strong organizational, analytical, communication, and leadership skills
- innovative and able to adapt operations
- basic computer skills
- working knowledge of Microsoft Office preferred
- ServSafe Certified preferred
- excellent written and oral communication skills
- multi-lingual a plus
Job Duties
- act in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production
- consult with the Buyer, Chefs, cooks, and team leaders
- minimize waste through portioning, overboarding over-production, and inventory control
- act as Culinary Lead in the absence of the Executive Chef
- ensure menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications
- understand menu and product specifications and ensure employee training is completed
- ensure waste is minimized through oversight of proper portion and production management
- ensure accurate and timely inventories are completed
- contribute to strategic plans and operational reviews
- implement production, productivity, quality, and customer-service standards
- identify and resolve problems
- complete timely audits
- support menu presentations and manage products, production, and costs
- coach, counsel, and prepare corrective actions for employees
- maintain safe, secure, and healthy work environment by following standards and complying with legal regulations
- oversee food preparation, safety, and security
- ensure compliance with HACCP, FDA, and company policies
- communicate meal cycles timely and accurately
- monitor yields of products to ensure maximum usage
- work with management to improve unit performance
- maintain professional knowledge and share information with reports
- train and monitor employees on work procedures
- assist in development and training of cooks
- complete required training such as ServSafe Sanitation Manager Certification
- maintain culinary equipment
- initiate and support timesaving production techniques and train others
- improve menu quality and consistency through analysis and promotion of quality improvements
- prepare menu and food preparation reports by collecting and analyzing data
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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