Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $73,000.00
Work Schedule
Rotating Shifts
Benefits
Paid Time Off
401K with company match
company sponsored life insurance
Medical Plans
Dental plans
vision plans
Voluntary Short-Term Disability Insurance
Voluntary long-term disability insurance
Voluntary life plans
Voluntary accident plans
Voluntary hospital plans
Employee assistance program
Commuter Benefits
Employee Discounts
Job Description
gategroup is a leading global provider of onboard services to the world’s airlines and their passengers. With decades of expertise in airline catering, airport lounge services, and other travel-related amenities, gategroup is committed to enhancing the journey of millions of travelers every day. The company prides itself on delivering high-quality culinary experiences designed specifically for the unique requirements of airline customers. Operating within a fast-paced and demanding environment, gategroup continues to innovate and improve its services by emphasizing quality, safety, and customer satisfaction. The company values excellence, integrity, passion, and accountability, creating a collaborative work culture where team members are... Show More
Job Requirements
- Associates degree in culinary arts or related field 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 preferred
- ability to cook meals according to detailed specifications
- ability to work in a fast paced, deadline driven environment
- strong leadership skills
- ability to manage a team
- training others competency
- must be able to provide feedback daily
- excellent time management skills
- strong organizational and communication skills
- innovative mindset
- basic computer proficiency
- ServSafe Certification preferred
- excellent communication skills
- bi-lingual in Spanish preferred
- must be able to stand, bend, lift, and move intermittently during shifts over 10 hours
- able to lift, push, pull and move products and equipment in excess of 25 pounds
- availability for rotating schedule over 55 hours per week
- ability to travel up to 25 percent
Job Qualifications
- Associates degree in the Culinary Arts or a Culinary Arts certification preferred
- minimum 1-3 years of experience as a Chef and/or Sous Chef required
- minimum 7 years of experience as a cook required
- previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred
- in-flight catering experience or experience in a high-volume food service environment preferred
- ability to cook meals according to detailed specifications
- ability to work in a fast paced, deadline driven environment
- strong and effective leadership skills
- ability to successfully manage a team of cooks
- ability to train others
- must have the ability to give negative and positive feedback to employees on a daily basis
- excellent time management skills
- ability to handle multiple tasks without losing focus on priorities
- strong organizational, analytical, communication and leadership skills
- must be innovative and have the ability to make changes to the operation as needed
- experience with menu design a plus
- basic computer skills required
- working knowledge of Microsoft Office products preferred
- ServSafe Certified is preferred
- excellent written and oral communication skills
- bi-lingual in Spanish is a plus
Job Duties
- Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements
- supervises department for quality and quantity
- ensures items are produced and dated according to specification, and coding system is adhered to correctly
- keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections
- orders raw material from storeroom and produces extra meals at last minute as needed
- prepares daily production sheet and assigns tasks to employees
- works with and directs employees through the use of the production sheet and passenger counts
- responsible for all food items after requisitioning them from the storeroom
- trains and recurrently trains all employees on proper procedures of preparation
- ensures safety procedures are adhered to
- maintains cleanliness through shift to ensure quality product
- manages daily production of hot and/or cold kitchens for quality and consistency
- ensures compliance with company wage and hour policy
- trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses
- monitors daily manpower planning and schedules employees
- responsible for employee retention and reducing employee turnover
- responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement
- reviews and ensures employees in chain of command are in correct cost centers and correct job titles
- reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority
- completes all company required training including ServSafe
- complies with all company required policies, procedures and processes
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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