Sous Chef

San Francisco, CA, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $80,000.00

Work Schedule

Rotating Shifts

Benefits

Paid Time Off

401K with company match

company sponsored life insurance

Medical insurance

Dental Insurance

Vision Insurance

Voluntary Short-Term Disability Insurance

Voluntary long-term disability insurance

voluntary life insurance

accident insurance

hospital insurance

Employee assistance program

Commuter Benefits

Employee Discounts

Free hot healthy meals

Job Description

Gategroup is a global leader in airline catering and onboard services, known for delivering exceptional culinary experiences and logistical support for the air travel industry. Based in San Francisco, California, this company specializes in operating high-volume food production and catering services, supporting airline customers by providing quality meals and ensuring safety and compliance with regulations. Gategroup prides itself on a culture of excellence, integrity, passion, and accountability, focusing on teamwork, problem-solving, and continuous improvement. It aims to foster a respectful work environment that encourages employee growth and a commitment to exceptional service standards.

The position of Sous Chef, Operations, offered by Gategroup at their San Francisco unit (1035_GG San Francisco), is a pivotal role within their culinary team. This full-time, exempt role involves leadership and hands-on responsibility for designing, preparing, and overseeing meal production tailored for airline customers. Reporting directly to the Executive Sous Chef or Executive Chef, Operations, the role demands a commitment to culinary expertise, operational efficiency, compliance with food safety standards, and labor management. The position is designed for those with strong leadership skills and the ability to manage a team of up to 40 employees including head cooks and assistant cooks, with responsibilities ranging from production oversight to employee coaching and scheduling. The annual salary range for this position is $75,000 to $80,000.

This role is not only about cooking but also about supervising production quality, ensuring adherence to health and safety regulations such as FDA, USDA, and HAACP, and maintaining operational efficiency in a high-paced environment. The Sous Chef, Operations, manages manpower planning, trains staff, assists in inventory management, and ensures compliance with wage and hour policies. Furthermore, the position requires the ability to navigate labor relations, motivate and inspire the team, and make innovative changes to enhance unit performance and work environment. Physical demands include standing and moving intermittently during 10+ hour shifts and handling weights exceeding 25 pounds. The candidate should be prepared to work rotating schedules exceeding 55 hours per week and be comfortable with travel up to 25%.

Job Requirements

Associates degree or equivalent culinary certification preferred
1-3 years experience as Chef or Sous Chef
minimum 7 years cooking experience
experience in high volume or manufacturing food production preferred
ability to manage a team effectively
knowledge of food safety regulations
strong leadership and communication skills
ability to work under pressure
ability to train and give feedback
must complete company training including ServSafe
adherence to company policies
physical ability to stand, bend, lift over 25 pounds
willingness to work rotating schedules over 55 hours
willing to travel up to 25%
excellent time management skill
strong organizational and problem solving skills

Job Qualifications

Associates degree in Culinary Arts or Culinary Arts certification preferred
minimum 1-3 years experience as Chef or Sous Chef
minimum 7 years experience as a cook
supervisory experience in high volume food production 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 environment
strong leadership skills with team management capability
labor relations experience a plus
ability to train others
ability to provide daily feedback to employees
excellent time management
strong organizational, analytical, communication and leadership skills
innovative and adaptable to operational changes
menu design experience a plus
basic computer skills with Microsoft Office knowledge preferred
ServSafe certification preferred
excellent written and oral communication skills
bilingual in Spanish a plus

Job Duties

Ensuring food specifications and labor objectives meet company and customer requirements
supervising department for quality and quantity and adherence to food safety regulations
conducting attendance accounting, paperwork setup, shift scheduling and employee assignment
ordering raw materials and managing last-minute meal production
preparing daily production sheets and task assignment
training employees on food preparation procedures
maintaining safety and cleanliness standards during shifts
managing daily production of hot and cold kitchens for quality and consistency
ensuring compliance with wage and hour policies including breaks
training and monitoring employees for productivity and labor cost efficiency
monitoring manpower planning and scheduling
handling employee retention and reducing turnover
coaching, counseling and administering corrective actions in compliance with union agreements
reviewing cost center and job title accuracy for employees
verifying pay rates based on wage scales and seniority
completing company-required training including ServSafe
adhering to all company policies and procedures