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 with company match
company sponsored life insurance
Medical insurance
Dental Insurance
Vision Insurance
Voluntary Short Term Disability Insurance
Voluntary Long Term Disability Insurance
voluntary life insurance
accident insurance
hospital insurance
Employee assistance program
Commuter Benefits
Employee Discounts
Free hot healthy meals for unit operations roles
Job Description
Gategroup is a leading global provider of airline catering and hospitality services, known for delivering exceptional food and customer experiences at airports worldwide. The company specializes in high-volume food production and culinary services tailored specifically for airline customers, ensuring that meals not only meet but exceed quality and safety standards. Gategroup’s commitment to excellence, integrity, passion, and accountability drives its mission to make everyone’s journeys better by providing top-notch culinary expertise and efficient operational management within the demanding airline catering environment.
This position is for a Sous Chef, Operations within Gategroup, reporting directly to the Executive Sous Chef or E... Show More
This position is for a Sous Chef, Operations within Gategroup, reporting directly to the Executive Sous Chef or E... Show More
Job Requirements
- Must be able to pass a 20yr background check through FBI fingerprint-based Criminal History Records Check process at Harry Reid International Airport
- ability to lift, push, pull and move product, equipment, supplies etc in excess of 25 pounds
- ability to stand, bend and move intermittently during shifts of 10 plus hours
- willingness to work a rotating schedule of over 55 hours per week
- completion of all company required training including ServSafe
- compliance with all company policies, procedures and processes
- full-time employment status
- willing to travel up to 25 percent
- strong leadership and 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 in high volume, manufacturing, food production, restaurant or catering environment preferred
- in-flight catering or high-volume food service experience 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
- labor relations experience a plus but not required
- ability to train others
- ability to give negative and positive feedback daily
- excellent time management skills
- strong organizational, analytical, communication and leadership skills
- innovative and able to improve operations
- 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 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 adherence including FDA, USDA, HAACP and other governmental regulations
- keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization)
- 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 and 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, including rest and meal breaks and administration of company processes
- trains and monitors employees on proper work procedures for maximum productivity with minimum labor and food expenses
- monitors daily manpower planning and schedules employees
- responsible for employee retention and reducing employee turnover
- coaches, counsels and prepares corrective actions for employees in compliance with union/collective bargaining agreement(s)
- reviews and ensures employees in chain of command are in correct cost centers and job titles
- reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority
- ensures employees complete all company required training including ServSafe
- compliance with all company required policies, procedures, and processes including 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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