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
Dental
Vision
Voluntary Short-Term Disability Insurance
Voluntary long-term disability insurance
voluntary life insurance
accident insurance
hospital insurance
Employee assistance program
Commuter Benefits
Employee Discounts
Job Description
gategroup is a leading company specializing in airline catering and on-board service solutions, known for delivering quality food and exceptional service to airline customers worldwide. Based in San Francisco, California, this established company operates with a mission to enhance the travel experience by offering delicious and innovative meal options. gategroup blends culinary expertise with top-notch operational management to ensure passengers receive fresh, safe, and appealing food that meets rigorous regulatory standards. This full-time role is situated within the 1035_GG San Francisco unit and offers an annual salary range from $70,000 to $80,000, reflecting the importance of culinary leadership within the aviation catering industry.
The Sous Chef, Operations, reporting to the Executive Sous Chef or Executive Chef, is a pivotal position responsible for assisting with the design and preparation of meals for airlines, ensuring that all food meets company and customer quality expectations. This role demands a motivated individual who brings culinary expertise, operational leadership, and a passion for quality and safety. The Sous Chef plays a critical role in managing food production, overseeing labor objectives, and maintaining compliance with food safety standards like FDA, USDA, and HAACP. You will supervise a team of up to 40 employees, optimizing schedules, managing inventory, and ensuring that all procedures are adhered to robustly to guarantee a seamless food service operation.
This position requires not only culinary skills but also strong leadership capabilities to train, coach, and retain employees while fostering a productive and positive work environment. You will be instrumental in managing daily kitchen production for hot and cold meals, ensuring consistency and quality. Additionally, attention to detail and a dedication to continuous improvement are essential, as you will be involved in menu design and adapting operations to enhance performance and workplace culture. The role also entails adherence to wage and labor policies, assisting with employee scheduling, and implementing company training programs like ServSafe. Candidates must be comfortable in a physically demanding environment, working shifts of over 10 hours in a kitchen facility with frequent standing, bending, lifting, and exposure to typical kitchen noises and temperatures. Travel up to 25% may be required.
gategroup values team members who live by principles of excellence, integrity, passion, and accountability. Employees are expected to treat each other respectfully, communicate effectively, and collaboratively solve problems to deliver outstanding results. This culture supports continuous learning and responsible action, fostering a supportive work environment focused on mutual respect and employee well-being.
In summary, the Sous Chef, Operations at gategroup is a dynamic and integral role within a leading airline catering company, offering a fulfilling opportunity for culinary professionals who are ready to take on leadership responsibilities and contribute to a memorable customer experience in a fast-paced and regulated food production environment.
The Sous Chef, Operations, reporting to the Executive Sous Chef or Executive Chef, is a pivotal position responsible for assisting with the design and preparation of meals for airlines, ensuring that all food meets company and customer quality expectations. This role demands a motivated individual who brings culinary expertise, operational leadership, and a passion for quality and safety. The Sous Chef plays a critical role in managing food production, overseeing labor objectives, and maintaining compliance with food safety standards like FDA, USDA, and HAACP. You will supervise a team of up to 40 employees, optimizing schedules, managing inventory, and ensuring that all procedures are adhered to robustly to guarantee a seamless food service operation.
This position requires not only culinary skills but also strong leadership capabilities to train, coach, and retain employees while fostering a productive and positive work environment. You will be instrumental in managing daily kitchen production for hot and cold meals, ensuring consistency and quality. Additionally, attention to detail and a dedication to continuous improvement are essential, as you will be involved in menu design and adapting operations to enhance performance and workplace culture. The role also entails adherence to wage and labor policies, assisting with employee scheduling, and implementing company training programs like ServSafe. Candidates must be comfortable in a physically demanding environment, working shifts of over 10 hours in a kitchen facility with frequent standing, bending, lifting, and exposure to typical kitchen noises and temperatures. Travel up to 25% may be required.
gategroup values team members who live by principles of excellence, integrity, passion, and accountability. Employees are expected to treat each other respectfully, communicate effectively, and collaboratively solve problems to deliver outstanding results. This culture supports continuous learning and responsible action, fostering a supportive work environment focused on mutual respect and employee well-being.
In summary, the Sous Chef, Operations at gategroup is a dynamic and integral role within a leading airline catering company, offering a fulfilling opportunity for culinary professionals who are ready to take on leadership responsibilities and contribute to a memorable customer experience in a fast-paced and regulated food production environment.
Job Requirements
- Associates degree 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 preferred
- ability to work in fast paced environment
- strong leadership skills
- ability to train and manage team
- available to work rotating schedule over 55 hours per week
- able to lift and move items over 25 pounds
- compliance with all company policies and training
- ServSafe certification preferred
- excellent communication skills
- willingness to travel up to 25 percent
- ability to stand, bend and move during long shifts
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 experience or experience in 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
- current or previous labor relations experience is a plus
- comfortable with all levels of employees and ability to drive positive program change
- ability to train others
- ability to give negative and positive feedback daily
- excellent time management skills
- ability to handle multiple tasks without losing focus
- strong organizational, analytical, communication and leadership skills
- innovative and able to make operational changes to improve work environment and unit performance
- experience with menu design is a plus
- basic computer skills required
- working knowledge of Microsoft Office preferred
- ServSafe Certified 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
- keeps account of attendance, sets up paperwork, and assigns employees to specified sections for 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 storeroom
- trains and recurrently trains employees on proper 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 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 employee turnover
- responsible for coaching, counseling, and preparing corrective actions for employees in compliance with union/collective bargaining agreement
- reviews and ensures correct cost centers and job titles for employees
- reviews and ensures correct pay rates based on wage scales and seniority
- completes all company required training including ServSafe
- complies with all company policies, procedures, and processes
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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