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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $80,000.00
Work Schedule
Rotating Shifts
Benefits
Health and wellness reimbursement account
Paid Time Off
401K with company match
company sponsored life insurance
Medical insurance
Dental Insurance
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
Job Description
Gategroup is a global leader in airline catering and onboard services, dedicated to enhancing the travel experience of airline passengers around the world. Known for its commitment to quality, innovation, and customer satisfaction, gategroup plays a vital role in providing exceptional culinary services for the aviation industry. The company specializes in designing and preparing meals that meet the highest standards of food safety, quality, and taste in strict compliance with government regulations such as FDA, USDA, and HAACP.
As a dynamic and fast-growing company operating in a high-volume food production environment, gategroup offers full-time employment opportunities with an annual... Show More
As a dynamic and fast-growing company operating in a high-volume food production environment, gategroup offers full-time employment opportunities with an annual... Show More
Job Requirements
- Associates degree or culinary arts certification preferred
- minimum 1-3 years as a chef or sous chef
- minimum 7 years cooking experience
- supervisory experience preferred
- ability to work under pressure in fast paced environment
- strong leadership skills
- ability to train and manage employees
- strong communication skills
- ability to provide constructive feedback
- excellent organizational skills
- ServSafe certification preferred
- physical ability to stand, bend, lift over 25 pounds during shifts
- willing to work over 55 hours per week
- ability to travel up to 25 percent
Job Qualifications
- 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, manufacturing, food production, restaurant or catering 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
- labor relations experience is a plus
- ability to train others
- ability to provide negative and positive feedback daily
- excellent time management skills
- strong organizational, analytical, communication and leadership skills
- innovative and able to implement operational improvements
- experience with menu design is a plus
- basic computer skills with working knowledge of Microsoft Office preferred
- ServSafe certification 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 (FDA, USDA, HAACP 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 use of production sheet and passenger counts
- responsible for all food items after requisitioning from storeroom
- training and recurrent training of employees on proper preparation procedures
- ensures safety procedures are adhered to and maintains cleanliness through shift
- 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 rest and meal breaks
- 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 turnover
- responsible for coaching, counseling and preparing corrective actions compliant with union agreements
- reviews and ensures employees in chain of command are in correct cost centers and job titles
- reviews and ensures union employees’ pay rates are correct based on wage scales and seniority
- completes all company required training including ServSafe
- complies with all company policies, procedures and required training
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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