Executive Sous Chef

gategroup is a leading global provider of catering and hospitality services to the travel industry, specializing in airline catering, onboard retail, and lounge services. Based in Seattle, Washington, the company is renowned for delivering quality, consistent, and innovative culinary experiences to airline customers worldwide. With a focus on operational excellence, sustainability, and customer satisfaction, gategroup continuously strives to improve its service offerings through strategic planning, state-of-the-art technology, and an engaged workforce. As an equal opportunity employer, gategroup promotes diversity, inclusion, and employee development within a dynamic, high-volume environment.

The Executive Sous Chef position at gategroup’s Seattle unit offers a critical leadership role responsible for supporting the Executive Chef in overseeing the daily culinary operations of a large, complex catering facility serving multiple international airline accounts. This full-time role involves managing a team of chefs, cooks, and production staff to ensure the highest standards of food quality, safety, and efficiency in meal preparation. The Executive Sous Chef acts as the lead culinary expert in the absence of the Executive Chef, driving menu execution, waste reduction, and staff training while maintaining compliance with hygiene and food safety regulations such as HACCP and FDA guidelines. This position demands a hands-on leader adept at managing large teams, minimizing costs through careful inventory and portion control, and fostering an environment of continuous improvement and innovation. Offering a competitive salary range of $85,000 to $95,000, the role also includes a comprehensive benefits package with paid time off, 401k with company match, healthcare plans, and various voluntary insurance options. Ideal candidates will bring extensive experience in high-volume or manufacturing food production settings, strong leadership capabilities, and a passion for culinary excellence in a fast-paced, deadline-driven environment. This position requires flexibility with a rotating schedule that typically exceeds 55 hours per week, physical stamina to perform in a demanding kitchen atmosphere, and the ability to engage effectively with all levels of personnel to drive positive change and meet client expectations.