Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $70,000.00
Work Schedule
Rotating Shifts
Benefits
Paid Time Off
401k
Life insurance
Medical insurance
Dental Insurance
Vision Insurance
short-term disability
long-term disability
Employee assistance program
Commuter Benefits
Employee Discounts
Free Meals
Job Description
gategroup is a global leader in providing airline catering and hospitality services, dedicated to enhancing passenger experiences by delivering high-quality meals and exceptional service. With a strong presence in the catering industry, gategroup specializes in designing and preparing meals specifically tailored for airline customers, ensuring that every journey is as enjoyable and comfortable as possible. Known for its commitment to excellence and innovation in food production and culinary services, the company operates in highly regulated environments such as major airports, including the Harry Reid International Airport, reflecting its dedication to safety, quality, and customer satisfaction. gategroup’s dynamic work culture fosters... Show More
Job Requirements
- Must be able to pass a 20yr background check through the federal bureau of investigation (FBI) fingerprint-based criminal history records check (CHRC) process at Harry Reid International Airport
- associates degree in culinary arts or 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 in high volume food production, restaurant or catering environment preferred
- ability to cook meals according to detailed specifications
- ability to work in a fast paced, deadline driven environment
- strong leadership skills
- ability to train others
- excellent time management skills
- strong organizational, analytical, communication and leadership skills
- ServSafe certification preferred
- excellent written and oral communication skills
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
- excellent time management skills
- strong organizational, analytical, communication and leadership skills
- innovative and able to make changes to improve work environment and unit performance
- experience with menu design a plus
- basic computer skills
- working knowledge of Microsoft Office products preferred
- ServSafe certified preferred
- excellent written and oral communication skills
- bilingual 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
- training and recurrent training of all employees on proper procedures of preparation
- ensures safety procedures are adhered to
- maintain 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, including ensuring employees get the rest and meal breaks and ensuring company processes are followed
- 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 applicable union/collective bargaining agreements
- 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
- completess company required training including but not limited to ServSafe
- complies with all company required policies, procedures and processes including but not limited to required training
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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