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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $70,000.00
Work Schedule
Rotating Shifts
Benefits
Paid Time Off
401K with company match
company sponsored life insurance
Medical
Dental
vision plans
Voluntary Short-Term Disability Insurance
Voluntary long-term disability insurance
voluntary life insurance
accident insurance
Hospital plans
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 other onboard services, committed to enhancing the travel experience for millions of passengers worldwide. With a robust presence across numerous countries, gategroup delivers high-quality food and beverage services tailored specifically for airline customers. Known for its innovation and commitment to excellence, the company operates in a fast-paced environment requiring skilled culinary professionals dedicated to safety, quality, and customer satisfaction. The company fosters a diverse and inclusive workplace culture, upholding its core values of Excellence, Passion, Responsibility, and Respect, which guide every aspect of its operations.
The role of Sous Chef... Show More
The role of Sous Chef... Show More
Job Requirements
- Associates degree in culinary arts or culinary arts certification preferred
- minimum 1-3 years as a chef and/or sous chef required
- minimum 7 years experience as a cook required
- previous supervisory experience preferred
- must be able to cook meals according to detailed specifications
- ability to work in fast paced environment
- strong leadership skills required
- ability to train employees
- excellent time management and organizational skills
- must complete all company required training including ServSafe
- compliance with company policies and procedures
- ability to communicate effectively
- must be able to lift, push, pull, and move product and equipment in excess of 25 pounds
- willingness to work rotating schedules over 55 hours per week
- travel up to 25 percent
- strong ability to deliver feedback
- innovative and able to improve operation
- basic computer skills required
Job Qualifications
- Associates degree in 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
- ability to train others
- ability to give positive and negative feedback daily
- excellent time management skills
- strong organizational, analytical, communication and leadership skills
- innovative with ability 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
- Provides culinary expertise and leadership
- promotes quality food services and ensures food safety and sanitation requirements are followed
- drives the food production effort with the assistance of Food Supervisors
- ensures 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
- 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
- responsible for all food items after requisitioning them
- trains and monitors employees on proper procedures
- maintains cleanliness and safety procedures
- manages daily production of kitchens for quality and consistency
- ensures compliance with company Wage and Hour policy
- trains and monitors employees for maximum productivity with minimum labor and food expenses
- monitors daily manpower planning and schedules employees
- responsible for employee retention and reducing turnover
- coaches, counsels and prepares corrective actions in compliance with union agreements
- reviews and ensures employees in chain of command are in correct cost centers and job titles
- reviews and ensures pay rates are correct based on wage scales and seniority
- completes all company required training including ServSafe
- complies with all company policies and processes
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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