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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $150,000.00 - $160,000.00
Work Schedule
Rotating Shifts
Benefits
Paid Time Off
401K with company match
company sponsored life insurance
Medical insurance
Dental Insurance
vision plans
Voluntary Short-Term Disability Insurance
Voluntary long-term disability insurance
voluntary life insurance
Accident plans
Hospital plans
Employee assistance program
Commuter Benefits
Employee Discounts
Free hot healthy meals
Job Description
GateGroup is a leading provider in airline catering and food services, known for delivering high-quality meals and exceptional customer service to airline clients worldwide. As part of a global enterprise, GateGroup specializes in creating memorable culinary experiences essential to enhancing the passenger journey. The company operates through specialized units dedicated to the preparation and delivery of pre-designed meals tailored to the specific needs and standards of multiple customer accounts, including major airlines. With a commitment to excellence and innovation, GateGroup fosters an inclusive workplace culture that values integrity, passion, and accountability, ensuring employees are encouraged to grow professionally while contributing... Show More
Job Requirements
- Associate degree or bachelor degree in culinary arts or related field or at least 4 years experience as an executive chef
- minimum 10 years experience as a chef
- minimum 4 years experience as an executive chef
- 1-3 years supervisory experience in high volume, manufacturing, food production, restaurant or catering environment
- in-flight catering or high-volume food service experience
- ability to cook meals according to detailed specifications
- ability to work in fast paced, deadline-driven environment
- strong leadership skills managing teams of sous chefs and cooks
- ability to train others
- excellent time management and organizational skills
- strong analytical, communication and leadership skills
- innovative with ability to improve operations
- servsafe certification preferred
- excellent written and oral communication skills
- comfortable providing positive and negative feedback daily
- basic computer skills with knowledge of Microsoft Office preferred
- ability to lift, push, pull and move products, equipment and supplies over 25 pounds
- willingness to work rotating schedules over 55 hours per week
- ability to stand, bend, lift and move intermittently during 10+ hour shifts.
Job Qualifications
- Associate degree or bachelor degree in culinary arts or related field or at least 4 years experience as an executive chef
- minimum 10 years experience as a chef
- minimum 4 years experience as an executive chef
- 1-3 years supervisory experience in high volume, manufacturing, food production, restaurant or catering environment
- in-flight catering or high-volume food service experience
- ability to cook meals according to detailed specifications
- ability to work in fast paced, deadline-driven environment
- strong leadership skills managing teams of sous chefs and cooks
- ability to train others
- excellent time management and organizational skills
- strong analytical, communication and leadership skills
- innovative with ability to improve operations
- experience with menu design is a plus
- basic computer skills with knowledge of Microsoft Office preferred
- servsafe certification preferred
- excellent written and oral communication skills
- multilingual skills are a plus
- comfortable providing positive and negative feedback daily.
Job Duties
- Achieves culinary operational objectives by contributing to strategic plans and reviews
- prepares and completes action plans
- implements production, productivity, quality, and customer-service standards
- serves as culinary resource to operations managers
- identifies and resolves problems
- completes audits
- determines system improvements
- implements change
- Meets culinary financial objectives by estimating requirements
- assists with menu design
- anticipates and evaluates response to menu presentation
- schedules expenditures
- analyzes variances
- initiates corrective actions
- evaluates time-saving production techniques
- trains others in specialty techniques
- Adheres to recipes and portion specifications as required by the customer
- reviews product specifications
- evaluates ease of menu preparation
- applies established procedures and budgetary constraints
- Oversees food preparation by consulting with buyers, sous chefs, cooks, and team leaders
- monitors portion size and productivity
- provides culinary leadership
- monitors presentations, garnishments, and sauces
- Improves menu quality and consistency by analyzing food production records and menu expenses
- promotes kitchen staff interest in quality improvement
- studies, evaluates, and redesigns processes
- implements changes
- Prepares menu and food preparation reports by collecting and analyzing customer data and trends
- Maintains safe, secure, and healthy work environment by enforcing standards and complying with regulations
- Oversees food preparation, safety, and security
- reviews and implements accident and disaster plans
- Maintains food ingredients, preparation, and supplies by selecting and purchasing
- evaluates quality of deliveries
- manages inventory and cost controls
- Maintains culinary equipment by instructing staff and troubleshooting breakdowns
- performs preventive maintenance
- calls for repairs
- evaluates new equipment
- Maintains professional knowledge by attending workshops and contributing to publications
- Accomplishes culinary goals by exploring opportunities and accepting ownership
- Ensures quality production standards and compliance with HACCP, FDA, and company policies
- Trains and monitors employees to maximize productivity
- Assists in cook development and training
- Prepares required administrative reports
- Manages labor costs and productivity according to financial requirements
- Monitors manpower planning and employee turnover
- Ensures meal cycles are communicated timely and accurately
- Works with management to improve unit performance
- Ensures menu presentations meet specifications
- Ensures all kitchen staff have required skills
- Ensures cooking and food safety compliance
- Coaches and counsels employees
- Completes required company training including ServSafe certification.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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