Operations Sous Chef

North Las Vegas, NV, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $70,000.00

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

Free hot healthy meals for unit operations roles

Job Description

Gate Group Las Vegas is a leading provider of airline catering services stationed at Harry Reid International Airport in Las Vegas, Nevada. Specializing in delivering quality meals to airline passengers, the company prides itself on culinary excellence, operational efficiency, and exceptional customer service. The organization operates in a high-volume, fast-paced environment ensuring that every meal meets strict safety and quality standards while enhancing the overall travel experience. Established as a key player in capacity management with rigorous adherence to regulatory compliance, Gate Group is committed to innovation, employee development, and fostering a culture of excellence, integrity, passion, and accountability. The company values diversity and inclusion, providing equal opportunities and promoting a respectful, collaborative workplace. Gate Group offers a comprehensive benefits package including competitive salary, medical benefits, and extensive employee support programs.

The role of Sous Chef, Operations at Gate Group entails assisting the Executive Sous Chef or Executive Chef in menu design, meal preparation, and overseeing culinary operations. This full-time exempt position is based in Las Vegas and offers an annual salary starting around $70,000. The Sous Chef plays a critical leadership role, driving food production efforts and ensuring compliance with food safety, sanitation, and governmental regulations such as FDA, USDA, and HAACP standards. Responsibilities include supervising kitchen staff, managing production schedules, and maintaining stringent quality control while fostering teamwork and employee development. This position demands a hands-on approach to managing daily kitchen operations, optimizing schedules, controlling costs, and ensuring customer satisfaction in a dynamic, high-volume catering environment. Candidates should expect physical demands typical to food production settings, including standing for long shifts, lifting heavy items, and adapting to varying kitchen conditions. Successful candidates will demonstrate innovative problem-solving, strong leadership, communication, and organizational skills, with a commitment to improving operational efficiency and employee retention. Additionally, candidates must pass a 20-year FBI background and fingerprint check specific to Harry Reid International Airport. The role offers opportunities to be part of a team that makes culinary memories for travelers, working in an engaging and supportive environment with comprehensive training and development programs ensuring both personal and professional growth.

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
regular standing, bending, lifting, and moving intermittently during shifts of 10+ hours
able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds
rotating schedule of over 55 hours per week is typical
full-time employment
ability to travel up to 25 percent
compliance with company wage and hour policies
completion of all company required training including ServSafe

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
Asian Culinary experience
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
candidate must be comfortable with all levels of employees and have the ability to drive positive program change
ability to train others
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 ability to make changes to the operation as needed to further improve the work environment and unit performance
experience with menu design a plus
basic computer skills required
working knowledge of Microsoft Office products preferred
ServSafe Certified is preferred
must have 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
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
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
completes all 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