Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $92,000.00 - $95,000.00
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
Voluntary Accident Insurance
Voluntary hospital plans
Employee assistance program
Employee Discounts
Free hot healthy meals
Job Description
gategroup is a global leader in providing airline catering and hospitality services, renowned for its commitment to quality, innovation, and operational excellence. With a strong presence in the airline catering industry, gategroup serves a diverse portfolio of airline customers worldwide by delivering exceptional food and beverage services that enhance the passenger experience. As a company, gategroup emphasizes workforce diversity and creates an inclusive environment that supports growth and development, aiming to continually improve travel and culinary memories for customers across various markets. Their dedication to excellence is supported by a robust structure that promotes integrity, passion, accountability, and respect among... Show More
Job Requirements
- Associate degree or bachelor degree in the culinary arts or related field required or 4 years of executive chef experience
- Minimum 10 years of experience as a chef
- Minimum 4 years as executive chef
- Minimum 1 to 3 years supervisory experience in high-volume food production or catering environment
- In-flight catering or high-volume food service experience required
- Ability to cook meals per detailed specifications
- Ability to work fast-paced, deadline-driven environment
- Strong leadership skills managing 2 to 3 sous chefs and over 20 cooks
- Comfortable interacting with all employee levels and driving program changes
- Ability to train others
- Ability to provide daily positive and negative feedback
- Excellent time management skills
- Ability to handle multiple tasks and maintain focus
- Strong organizational, analytical, communication, and leadership skills
- Innovative mindset for operational improvements
- Experience with menu design
- Basic computer skills
- ServSafe certification preferred
- Excellent written and oral communication skills
- Multi-lingual a plus
Job Qualifications
- Associate degree or bachelor degree in the culinary arts or a related field (formal culinary education) required or at least 4 years of experience in an executive chef role
- Minimum 10 years of experience as a chef required
- Minimum of 4 years of experience as an executive chef required
- Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required
- In-flight catering experience or experience in a high-volume food service environment required
- 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 and the ability to successfully manage a staff of 2 to 3 sous chefs and over 20 cooks
- Candidate must be comfortable with all levels of employees and have the ability to drive positive program change
- Ability to train others required
- Must have the ability to give negative and positive feedback to employees on a daily basis
- Excellent time management skills required
- Ability to handle multiple tasks without losing focus on priorities
- Strong organizational, analytical, communication and leadership skills required
- Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance
- Experience with menu design a plus
- Basic computer skills required
- Working knowledge of Microsoft Office products preferred
- ServSafe Certified preferred
- Must have excellent written and oral communication skills
- Multi-lingual a plus
Job Duties
- Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews
- preparing and completing action plans
- implementing production, productivity, quality, and customer-service standards
- serving as culinary resource to operations managers
- identifying and resolving problems
- completing audits
- determining system improvements
- implementing change
- Meets culinary financial objectives by estimating requirements
- assisting with menu design
- anticipating and evaluating response to menu presentation
- scheduling expenditures
- analyzing variances
- initiating corrective actions
- evaluating time-saving production techniques
- training others in specialty techniques
- Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs
- reviewing product specifications
- evaluating ease of menu preparation
- applying established procedures and budgetary constraints
- Oversees food preparation by consulting with the Buyer
- Sous chefs, cooks, and team leaders
- overseeing portion size
- controlling productivity
- providing culinary leadership in areas of personal expertise
- monitoring presentations, garnishments, and sauces
- Improves menu quality and consistency by analyzing food production records and menu expenses
- promoting kitchen staff interest in quality improvement
- studying, evaluating, and re-designing processes
- implementing changes
- Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends
- Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures
- complying with sanitation and federal, state, and local legal regulations
- overseeing food preparation, safety, and security
- reviewing and implementing accident and disaster plans
- Uses menu specifications to maintain food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients
- evaluating the quality of fresh food and food product deliveries
- maintaining general supplies
- establishing inventory levels, re-order points, storage requirements, and cost-controls
- Maintains culinary equipment by following operating instructions
- instructing staff in equipment use
- troubleshooting breakdowns
- maintaining equipment supplies
- performing preventive maintenance
- calling for repairs
- evaluating new equipment
- preparing administrative proposals to justify purchases
- Maintains professional and technical knowledge by attending educational workshops
- reviewing professional publications
- establishing personal networks
- benchmarking state-of-the-art practices
- being sought for opinions as a culinary expert
- contributing to professional publications
- participating in professional societies and sharing this information with direct reports
- Accomplishes culinary goals by accepting ownership for accomplishing new and different requests
- exploring opportunities to add value to job accomplishments
- Ensures quality production standards are followed and maintained
- Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures
- Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses
- Assists in the development and training of cooks as required
- Prepares administrative reports as required
- Ensures maximum productivity and labor costs are maintained according to financial requirements
- Monitors daily manpower planning and employee turnover
- Responsible for employee retention
- Ensures meal cycles are communicated in a timely and accurate basis
- Monitor yields of products to ensure maximum usage
- Works with management staff to improve performance of the unit
- Ensures menu presentations are properly planned, set up, and specifications reviewed to ensure compliance
- Maintains labor requirements, food costs, overtime, and all productivity requirements
- Must ensure all cooks and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the airline accounts serviced in the unit
- Ensures all products are cooked at required temperature according to airline and food safety specification
- Responsible for coaching, counseling and preparing corrective action for employees
- Completes all company required training including but not limited to ServSafe Sanitation Manager Certification
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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