
gategourmet is hiring: Sous Chef Japanese Cuisine in Washington DC
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $90,000.00 - $93,000.00
Work Schedule
Rotating Shifts
Benefits
Paid Time Off
401K with company match
company sponsored life insurance
Medical Plan
dental plan
vision plan
Voluntary Short Term Disability Insurance
Voluntary Long Term Disability Insurance
voluntary life insurance
accident insurance
Hospital plans
Employee assistance program
Commuter Benefits
Employee Discounts
Free hot healthy meals
Job Description
gategroup is a global leader in airline catering and hospitality services, delivering culinary excellence and innovative solutions to airline customers worldwide. With a rich heritage of providing high-quality food and catering services in the aviation industry, gategroup is committed to enhancing passenger experiences by offering authentic and diverse cuisines prepared with the utmost attention to quality, safety, and customer satisfaction. Known for its rigorous adherence to food safety standards and a passion for delivering exceptional service, gategroup operates in numerous countries and serves a wide range of airline partners. The company fosters an environment that values excellence, integrity, passion, and... Show More
Job Requirements
- minimum 7 years experience as a cook
- minimum 1-3 years experience as a chef or sous chef
- associates degree in culinary arts or culinary arts certification preferred
- must be able to work in a fast paced, deadline driven environment
- strong leadership skills required
- ability to handle multiple tasks without losing focus on priorities
- ability to train and give feedback to employees
- excellent time management and organizational skills
- knowledge of food safety and sanitation regulations
- must be comfortable working with all levels of employees
- physical ability to stand, bend, lift over 25 pounds during long shifts
- availability to work rotating schedules exceeding 55 hours per week
- compliance with company policies and required training including ServSafe
Job Qualifications
- associates degree in culinary arts or culinary arts certification preferred
- minimum 1-3 years experience as a chef or sous chef required
- minimum 7 years experience as a cook required
- previous supervisory experience in high volume, manufacturing, food production, restaurant or catering environment preferred
- experience with authentic Japanese and Asian cuisine
- ability to cook meals according to detailed specifications
- strong leadership and team management skills
- excellent time management and organizational skills
- ability to train others effectively
- excellent written and oral communication skills
- basic computer skills and working knowledge of Microsoft Office preferred
- ServSafe certification preferred
- bilingual in Japanese a plus
Job Duties
- provides culinary expertise and leadership
- promotes quality food services and ensures food safety and sanitation requirements are followed
- drives the food production effort with assistance of food supervisors
- supervises department for quality and quantity ensuring items meet specifications and regulatory compliance
- manages employee schedules, attendance, and task assignments
- orders raw materials and manages inventory to meet production needs
- prepares daily production sheets and directs kitchen staff based on passenger counts
- trains and monitors employees on proper work procedures to ensure productivity and minimize costs
- ensures compliance with wage and hour policies and union agreements
- coaches and counsels employees and handles corrective actions
- maintains cleanliness and safety standards throughout shifts
- manages daily production of hot and cold kitchen operations for consistency and quality
- monitors manpower planning and employee retention efforts
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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