Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,164.40 - $85,000.00
Work Schedule
Rotating Shifts
Benefits
Paid Time Off
401K with company match
company sponsored life insurance
Medical Plans
Dental plans
vision plans
voluntary disability insurance
Employee assistance program
Commuter Benefits
Employee Discounts
Free Meals
Job Description
gategroup is a global leader in airline catering, retail-on-board, and hospitality products and services. Headquartered in Zurich, Switzerland, this company operates over 200 units across more than 60 countries and territories worldwide, delivering superior culinary and retail experiences to airline passengers. gategroup is known for leveraging innovation and advanced technology solutions to provide operational excellence in the aviation industry. The company focuses on continually adapting to fast-paced industry trends and evolving customer expectations, maintaining an agile and innovative workforce that values excellence, passion, responsibility, and respect.
The Japanese Sous Chef, Operations position at gategroup is a full-time role reporting to the Executive Sous Chef or Executive Chef of the unit. This role focuses on assisting in the design and preparation of meals specifically for airline customers, with a focus on authentic Japanese cuisine. Annual compensation for this position ranges from $80,164.40 to $85,000. The role demands culinary expertise and leadership to promote quality food services while ensuring compliance with food safety and sanitation standards such as FDA, USDA, and HAACP regulations. As part of the leadership team, the Japanese Sous Chef plays an integral role in food production management, supervising up to 40 employees including cooks and assistant cooks, and ensuring all food items meet the company and customer specifications.
This role requires strong leadership and organizational skills to direct teams effectively, plan manpower and schedules, and maintain high standards of food quality and safety. The Sous Chef is responsible for overseeing daily kitchen operations, including preparing production sheets, ordering raw materials, managing food requisition, and ensuring all employees are trained in preparation techniques and safety procedures. A working knowledge of authentic Japanese cuisine is essential, along with the ability to manage a high-volume, deadline-driven environment. The candidate must demonstrate proficiency in training and coaching employees, providing both positive and corrective feedback, and maintaining compliance with company wage and labor policies.
The work environment involves physical demands such as standing, bending, lifting, and moving heavy items for shifts that may exceed 10 hours, with some travel up to 25 percent of the time. This position requires comfort with multiple tasks and responsibilities, excellent time management, and adaptability to changes. The Japanese Sous Chef is a vital link between the kitchen team and airline customers, ensuring culinary excellence while supporting company values and operational goals. This role offers comprehensive benefits, including paid time off, 401k with company match, health and dental plans, employee discounts, and more, making it a rewarding opportunity for culinary professionals passionate about Japanese cuisine and airline catering.
The Japanese Sous Chef, Operations position at gategroup is a full-time role reporting to the Executive Sous Chef or Executive Chef of the unit. This role focuses on assisting in the design and preparation of meals specifically for airline customers, with a focus on authentic Japanese cuisine. Annual compensation for this position ranges from $80,164.40 to $85,000. The role demands culinary expertise and leadership to promote quality food services while ensuring compliance with food safety and sanitation standards such as FDA, USDA, and HAACP regulations. As part of the leadership team, the Japanese Sous Chef plays an integral role in food production management, supervising up to 40 employees including cooks and assistant cooks, and ensuring all food items meet the company and customer specifications.
This role requires strong leadership and organizational skills to direct teams effectively, plan manpower and schedules, and maintain high standards of food quality and safety. The Sous Chef is responsible for overseeing daily kitchen operations, including preparing production sheets, ordering raw materials, managing food requisition, and ensuring all employees are trained in preparation techniques and safety procedures. A working knowledge of authentic Japanese cuisine is essential, along with the ability to manage a high-volume, deadline-driven environment. The candidate must demonstrate proficiency in training and coaching employees, providing both positive and corrective feedback, and maintaining compliance with company wage and labor policies.
The work environment involves physical demands such as standing, bending, lifting, and moving heavy items for shifts that may exceed 10 hours, with some travel up to 25 percent of the time. This position requires comfort with multiple tasks and responsibilities, excellent time management, and adaptability to changes. The Japanese Sous Chef is a vital link between the kitchen team and airline customers, ensuring culinary excellence while supporting company values and operational goals. This role offers comprehensive benefits, including paid time off, 401k with company match, health and dental plans, employee discounts, and more, making it a rewarding opportunity for culinary professionals passionate about Japanese cuisine and airline catering.
Job Requirements
- Education: associates degree or culinary arts certification preferred
- Experience: minimum 1-3 years as chef or sous chef
- Minimum 7 years as a cook
- Previous supervisory experience preferred
- Experience in authentic Japanese cuisine
- Ability to lead and manage a team
- Ability to work under pressure and meet deadlines
- Ability to train employees
- ServSafe certification preferred
- Comfortable standing and lifting over 25 pounds
- Willing to travel up to 25 percent
- Ability to work shifts over 55 hours per week
Job Qualifications
- Associates degree in culinary arts or culinary arts certification preferred
- Minimum 1-3 years of experience as a chef or sous chef required
- Minimum 7 years of experience as a cook required
- Previous supervisory experience in high volume food production preferred
- Experience in authentic Japanese cuisine required
- Ability to cook according to detailed specifications
- Strong leadership and team management skills
- Ability to work in fast-paced, deadline driven environment
- Excellent time management and communication skills
- Knowledge of Microsoft Office preferred
- ServSafe certification preferred
- Bilingual in Japanese is a plus
Job Duties
- Assist in designing and preparing meals for airline customers
- Provide culinary expertise and leadership
- Promote quality food services and ensure food safety standards are met
- Supervise department for quality and quantity
- Manage daily production of hot/cold kitchens
- Prepare daily production sheets and assign tasks
- Train and monitor employees on work procedures
- Manage manpower planning and employee scheduling
- Ensure compliance with wage and hour policies
- Coach, counsel and prepare corrective actions for employees
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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