Exec Sous Chef, Operations

San Diego, CA, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Rotating Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

flexible schedule

Job Description

gategroup is a global leader in airline catering and on-board services, dedicated to enhancing the travel experience for millions of passengers every day. With a presence in numerous countries, gategroup specializes in providing high-quality catering solutions, including meal preparation and food service for airline clients. This international company is renowned for its commitment to quality, innovation, and sustainability in airline catering, making every journey better through tailored culinary experiences and efficient production practices.

The Executive Sous Chef position at gategroup offers a dynamic and vital role within a large catering unit that services multiple airline accounts. This role is... Show More

Job Requirements

Associate degree or bachelor degree in culinary arts or related field
Certification as CCC from ACF, ProChef II or equivalent
Minimum 7-10 years of progressive chef experience
Minimum 1-3 years supervisory experience in high volume food production, manufacturing, restaurant or catering environment
Experience in in-flight catering or high-volume food service
Ability to cook meals according to detailed specifications
Ability to work in fast paced, deadline driven environment
Strong leadership skills
Ability to train others
Ability to give negative and positive feedback daily
Excellent time management skills
Strong organizational, analytical, communication and leadership skills
Must be innovative and able to implement operational changes
Basic computer skills
Ability to obtain ServSafe Certification
Excellent written and oral communication skills
Must be able to stand, bend, lift and move intermittently during long shifts
Must be able to lift, push, pull product and equipment weighing over 25 pounds
Willingness to work rotating schedule over 55 hours per week.

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 of progressive chef experience
1-3 years supervisory experience in high volume food production, manufacturing, restaurant or catering environment
Experience in in-flight catering or high-volume food service
Ability to cook meals according to detailed specifications
Ability to work in fast paced, deadline driven environment
Strong leadership skills to manage sous chefs and production staff
Ability to train others
Excellent time management skills
Strong organizational, analytical, communication and leadership skills
Innovative mindset for operation improvement
Basic computer skills, preferably Microsoft Office
ServSafe Certification preferred
Ability to obtain ServSafe Certification required
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 buyers, chefs, cooks, and team leaders
minimize waste through portioning, managing overproduction, and inventory control
Act as culinary lead in Executive Chef's absence
Ensure menu presentations are properly planned, set up, and specifications reviewed for customer compliance
Train employees on menu and product specifications
Oversee portion and production management to minimize waste
Ensure accurate and timely inventory and requisitions based on demand
Contribute to strategic plans, action plans, and implement culinary operational objectives
Identify and resolve problems, complete timely audits, and serve as change agent
Support menu presentation efficiency and cost management
Coach, counsel, and prepare corrective action for employees
Maintain safe, secure, and healthy work environment in compliance with sanitation and legal regulations
Ensure adherence to HACCP, FDA, safety regulations, and company policies
Communicate meal cycles timely and monitor product yields
Work with management to improve unit performance
Maintain culinary equipment and oversee maintenance
Initiate and support timesaving production techniques and train staff
Analyze food production records and menu expenses to improve quality and consistency
Prepare menu and food preparation reports
Maintain professional knowledge through workshops and publications
Ensure culinary employee onboarding, training, and retention
Complete all required company training including ServSafe certification.

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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