Executive Chef, Operations

San Diego, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $100,000.00 - $110,000.00

Work Schedule

Rotating Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Paid training

Employee Discounts

Career development opportunities

Job Description

Gategroup is a global leader in providing airline catering and travel retail services, committed to delivering high-quality, innovative food solutions that enhance travelers' experiences worldwide. As a recognized industry leader, gategroup operates with a focus on excellence, integrity, passion, and accountability, values that underscore every aspect of their operations. With a strong reputation built on quality and professionalism, the company serves numerous airline clients, ensuring that meals and services meet stringent safety standards and customer expectations. Their global reach, combined with a dedication to local tastes and preferences, makes gategroup a dynamic and impactful presence in the airline catering and... Show More

Job Requirements

associate degree or bachelor degree in culinary arts or related field or equivalent experience
minimum 10 years of experience as a chef
minimum 4 years of experience as an executive chef
1-3 years supervisory experience in high-volume food production or restaurant or catering environment
in-flight catering or high-volume food service experience
ability to cook meals according to detailed specifications
ability to work under pressure and meet deadlines
strong leadership and team management skills
ability to train and coach employees
excellent time management and multitasking skills
strong organizational and communication skills
innovative mindset
basic computer proficiency
servsafe certification preferred
excellent verbal and written communication skills

Job Qualifications

Associate Degree or Bachelor Degree in culinary arts or a related field or at least 4 years of experience in an Executive Chef role
minimum 10 years of experience as a Chef
minimum of 4 years of experience as an Executive Chef
minimum 1-3 years of supervisory experience in a high-volume, manufacturing, food production, restaurant or catering environment
in-flight catering experience or experience in a high-volume food service environment
ability to cook meals according to detailed specifications
ability to work in a fast paced, deadline driven environment
strong and effective leadership skills with ability to manage 2-3 Sous Chefs and over 20 cooks
ability to train others
excellent time management skills
strong organizational, analytical, communication and leadership skills
innovative with ability to improve work environment and unit performance
basic computer skills and working knowledge of Microsoft Office products preferred
ServSafe Certified preferred
excellent written and oral communication skills

Job Duties

Achieves culinary operational objectives by contributing information and analysis 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 by understanding consumer tastes and nutritional needs
reviews product specifications
evaluates ease of menu preparation
applies established procedures and budgetary constraints
Oversees food preparation by consulting with the Buyer
Sous chefs, cooks, and team leaders
oversees portion size
controls productivity
provides culinary leadership in areas of personal expertise
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 re-designs processes
implements 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
complies with sanitation and federal, state, and local legal regulations
oversees food preparation, safety, and security
reviews and implements accident and disaster plans
Maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients
evaluates the quality of fresh food and food product deliveries
maintains general supplies
establishes inventory levels, re-order points, storage requirements, and cost-controls
Maintains culinary equipment by following operating instructions
instructs staff in equipment use
troubleshoots breakdowns
maintains equipment supplies
performs preventive maintenance
calls for repairs
evaluates new equipment
prepares 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
sought for opinions as a culinary expert
contributes to professional publications
participates in professional societies and shares information with direct reports
Accepts ownership for accomplishing new and different requests
explores 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
Monitors 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
Ensures 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 etc
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 Criteria

Experience

Expert Level (7+ years)

Job Location

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