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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $100,000.00 - $105,000.00
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
accident insurance
hospital insurance
Employee assistance program
Commuter Benefits
Employee Discounts
Free hot healthy meals for unit operations roles
Job Description
gategroup is a global leader in providing airline catering and onboard services delivering exceptional culinary experiences and reliable service to passengers worldwide. With a commitment to excellence and operational efficiency, gategroup operates large-scale catering facilities that serve a variety of international airline customers. The company emphasizes quality, safety, and innovation in all aspects of its operations, maintaining high standards through expert teams and advanced food production processes. gategroup offers full-time employment opportunities and provides competitive annual compensation ranges from $100,000 to $105,000 per year, reflecting its commitment to attracting skilled professionals dedicated to enhancing the travel experience through culinary expertise.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 or catering
- Experience in in-flight catering or high-volume food service
- Ability to cook meals per detailed specifications
- Ability to work in a fast-paced, deadline-driven environment
- Strong leadership skills managing teams
- Comfortable interacting with all employee levels and driving change
- Ability to train others
- Capacity to give positive and negative employee feedback daily
- Excellent time management
- Strong organizational, analytical, communication, and leadership skills
- Innovative and able to implement operational changes
- Basic computer skills, Microsoft Office preferred
- ServSafe certification or ability to obtain
- Excellent communication skills
- Multi-lingual ability a plus
- Ability to stand, bend, lift, and move intermittently during shifts over 10 hours
- Ability to lift, push, pull and move objects over 25 pounds
- Willingness to work a rotating schedule of about 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 in progressive chef growth positions
- Minimum 1-3 years supervisory experience in high volume, manufacturing, food production, restaurant or catering environment
- Experience in in-flight catering or high-volume food service environment
- Ability to cook meals according to detailed specifications
- Strong and effective leadership skills managing a team of sous chefs and production employees
- Ability to work in a fast-paced, deadline-driven environment
- Excellent time management, organizational, analytical, communication, and leadership skills
- Innovative mindset with ability to make operational improvements
- Basic computer skills with working knowledge of Microsoft Office preferred
- ServSafe Certified preferred or ability to obtain ServSafe Certification
- Excellent written and oral communication skills
- Multi-lingual skills are a plus
Job Duties
- Act in support of the Executive Chef to drive menu and product quality by overseeing food preparation and production, consult with buyers, chefs, cooks, and team leaders, minimize waste through portioning, overboarding, and inventory control
- Serve as the culinary lead in the absence of the Executive Chef
- Ensure menu presentations are properly planned, set up, and compliant with customer specifications
- Provide menu employee training to ensure understanding of specifications
- Minimize waste through oversight of proper portion and production management using a Pull System
- Contribute to strategic plans by analyzing culinary operations and preparing action plans
- Identify and resolve operational problems and complete timely audits
- Assist as support lead for menu presentations managing production and cost efficiencies
- Coach, counsel, and prepare corrective actions for employees
- Maintain safe, secure, and compliant work environment by enforcing health and safety standards
- Ensure adherence to HACCP, FDA, and other safety regulations
- Communicate meal cycles timely and monitor product yields
- Collaborate with management staff to improve unit performance
- Maintain professional and technical knowledge through continuous education and professional networking
- Train and develop cooks, ensuring they meet all cooking and preparation requirements
- Oversee culinary employee onboarding and retention
- Complete all required certifications including ServSafe Sanitation Manager Certification
- Maintain culinary equipment and ensure preventive maintenance
- Initiate and support new production techniques and train staff accordingly
- Analyze food production and menu data to improve quality and consistency
- Prepare reports on menu and food preparation trends
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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