Sous Chef

Waipahu, HI, USA|Travel

Job Overview

Employment Type

Full-time

Compensation

Hourly

Exact $85.00

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 insurance

Accident plans

Hospital plans

Employee assistance program

Employee Discounts

Free hot healthy meals for unit operations roles

Job Description

Gategroup is a global leader in airline catering and hospitality services, renowned for delivering high-quality, innovative culinary experiences to travelers worldwide. As part of the aviation industry's essential infrastructure, gategroup specializes in providing fresh and delicious meals, along with superior service, to airline customers. Operating in numerous countries, gategroup blends traditional hospitality expertise with cutting-edge technology to enhance passenger satisfaction and overall airline performance. The company prides itself on its commitment to excellence, safety, and sustainability, creating an environment that nurtures talent and values diversity.

The role of Sous Chef, Operations at gategroup is a pivotal position within their culinary team, responsible for supporting the Executive Sous Chef or Executive Chef in planning and preparing exceptional meals for airline passengers. This full-time position is based in the USA and offers a competitive annual salary starting at $85,000 per year. The Sous Chef, Operations plays a crucial leadership role by overseeing food production, ensuring adherence to safety and quality standards, and driving operational efficiency within high-volume food service environments. The position requires a passionate individual who can thrive under pressure, manage diverse teams, and continuously improve kitchen operations to meet stringent airline and company requirements.

This career opportunity is ideal for motivated culinary professionals with a solid background in cooking and kitchen management, particularly in fast-paced, deadline-driven settings such as manufacturing, catering, or restaurant environments. With up to 25% travel expected, the role offers dynamic experiences, including occasional visits to various production units. The successful candidate will bring strong leadership skills, excellent communication, and a proactive approach to staff development and program improvements. gategroup emphasizes values such as Excellence, Passion, Responsibility, and Respect, fostering an inclusive workplace where every employee’s contribution is valued. Employees benefit from comprehensive medical, dental, and vision plans, paid time off, 401k with company match, and additional perks like free healthy meals and employee discounts. Working at gategroup means becoming part of a dedicated team that prioritizes safety, quality, and innovation to make travel experiences memorable through exceptional culinary craftsmanship.

Job Requirements

Associates degree in culinary arts or related field preferred
Minimum 1-3 years experience as chef or sous chef
Minimum 7 years experience as cook
Previous supervisory experience preferred
Ability to cook meals to specification
Ability to work in fast paced environment
Strong leadership skills
Ability to train and give feedback
Excellent communication skills
Time management and organizational skills
Basic computer skills
ServSafe certification preferred

Job Qualifications

Associates degree in culinary arts or culinary arts certification preferred
Minimum 1-3 years experience as a chef or sous chef
Minimum 7 years experience as a cook
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 to detailed specifications
Ability to work in fast-paced, deadline-driven environments
Strong leadership and team management skills
Comfortable interacting with all employee levels and driving program changes
Ability to train others
Ability to provide constructive 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 with knowledge of Microsoft Office preferred
ServSafe certification preferred
Excellent written and oral communication skills
Bi-lingual in Spanish is a plus

Job Duties

Assist the Executive Sous Chef or Executive Chef in designing and preparing meals for airline customers
Provide culinary expertise and leadership, promoting quality food services and ensuring food safety and sanitation compliance
Drive food production efforts with support from Food Supervisors
Ensure food specifications and labor objectives meet company and customer requirements
Supervise department for quality and quantity, ensuring proper production and adherence to coding systems and regulations
Manage employee scheduling, attendance, and task assignments
Order raw materials and prepare extra meals as needed
Oversee daily production sheets and coordinate employee tasks
Train and monitor employees on preparation procedures and safety protocols
Maintain cleanliness and quality standards throughout shifts
Manage hot and cold kitchen production for consistency
Ensure compliance with wage and hour policies including rest and meal breaks
Coach and counsel employees, manage retention, and reduce turnover
Review employee job classifications and pay rates, especially for union-represented staff
Complete all required company training including ServSafe
Adhere to company policies, procedures, and processes