Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $110,000.00
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 plans
Accident plans
Hospital plans
Employee assistance program
Commuter Benefits
Employee Discounts
Free hot healthy meals
Job Description
Gategroup is a leading global provider of airline catering and hospitality services, dedicated to enhancing the travel experience through high-quality food and exceptional customer service. The company specializes in providing pre-designed meals and catering solutions to multiple airline customers, ensuring that passengers receive nutritious, flavorful, and safe food throughout their journey. With a focus on operational excellence and innovation, gategroup supports airlines worldwide with menu design, food production, and culinary expertise. Gategroup embraces diversity, integrity, and accountability while striving to deliver outstanding performance and customer satisfaction in a fast-paced environment.
We are currently seeking a motivated and engaged Executive Che... Show More
We are currently seeking a motivated and engaged Executive Che... Show More
Job Requirements
- Associate degree or bachelor degree in culinary arts or related field, or at least 4 years of experience in an executive chef role
- Minimum 10 years of experience as a chef
- Minimum 4 years of executive 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 fast paced, deadline driven environment
- Strong and effective leadership skills
- Ability to train others
- Excellent time management skills
- Strong organizational, analytical, communication, and leadership skills
- Innovative and able to make operational improvements
- Basic computer skills
- Must be able to lift, push, pull, and move over 25 pounds
- Must complete all required company training
- Excellent written and oral communication skills
Job Qualifications
- Associate degree or bachelor degree in culinary arts or related field, or at least 4 years of experience in an Executive Chef role
- Minimum 10 years of experience as a chef
- Minimum 4 years of executive 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
- Strong leadership skills managing a staff of sous chefs and cooks
- Ability to train others
- Excellent time management skills
- Strong organizational, analytical, communication, and leadership skills
- Innovative with ability to implement change
- Experience with menu design
- Basic computer skills
- ServSafe certification preferred
- Excellent written and oral communication skills
Job Duties
- Contribute to strategic plans and reviews for culinary operations
- Prepare and complete action plans
- Implement production, productivity, quality, and customer-service standards
- Serve as culinary resource to operations managers
- Identify and resolve operational problems
- Complete audits and determine system improvements
- Estimate requirements and assist with menu design
- Anticipate and evaluate response to menu presentation
- Schedule expenditures and analyze variances
- Initiate corrective actions
- Train others in specialty techniques
- Adhere to recipes and portion specifications
- Oversee food preparation with buyer, sous chefs, cooks, and team leaders
- Monitor presentations, garnishments, and sauces
- Analyze food production records and menu expenses
- Promote kitchen staff interest in quality improvement
- Redesign processes and implement changes
- Prepare menu and food preparation reports
- Maintain safe and healthy work environment
- Comply with sanitation and regulatory requirements
- Maintain food ingredients and supplies
- Establish inventory levels and cost controls
- Maintain culinary equipment and perform preventive maintenance
- Attend educational workshops and professional societies
- Coach and counsel employees
- Complete company required training
- Ensure HACCP, FDA, and safety compliance
- Train and monitor employees on work procedures
- Manage labor costs and productivity
- Communicate meal cycles and monitor product yields
- Improve unit performance
- Plan and review menu presentations
- Ensure all staff have cooking skills for airline account requirements
- Maintain product cooking temperatures
- Prepare administrative reports
- Maintain employee retention and turnover
- Provide feedback to employees regularly
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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