Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $77,969.00 - $80,000.00
Work Schedule
Rotating Shifts
Standard Hours
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 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 culinary services, dedicated to enhancing the travel experience for millions of passengers worldwide. With a strong emphasis on quality and safety, gategroup operates high-volume production kitchens that deliver meals and related services tailored specifically to airline customers. Its comprehensive approach integrates culinary innovation, operational excellence, and a deep understanding of airline catering logistics to ensure every meal served supports customer satisfaction and operational efficiency. The company fosters a dynamic work environment that values integrity, excellence, passion, and accountability, making it a sought-after place for culinary professionals to grow and thrive.
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Job Requirements
- Minimum 7 years cooking experience
- minimum 1-3 years as chef or sous chef
- associates degree or culinary certification preferred
- ability to work rotating schedules over 55 hours per week
- ability to lift over 25 pounds regularly
- ability to stand, bend, lift and move intermittently during shifts of 10+ hours
- strong leadership and communication skills
- completion of ServSafe or ability to complete
- ability to work in fast paced, deadline driven environment
- compliance with company policies and safety procedures
- willingness to travel up to 25 percent
- good time management skills
- proficiency in basic computer skills
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 working 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 fast paced, deadline driven environment
- strong and effective leadership skills
- ability to manage a team of cooks
- ability to train others
- must have excellent time management skills
- strong organizational, analytical, communication and leadership skills
- innovation and ability to make changes to improve work environment and unit performance
- experience with menu design a plus
- basic computer skills required
- working knowledge of Microsoft Office products preferred
- ServSafe Certified preferred
- excellent written and oral communication skills
- bi-lingual in Spanish 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
- 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
- works with and directs employees through the use of the production sheet and passenger counts
- responsible for all food items after requisitioning them from the storeroom
- trains and provides recurrent training of all employees on proper procedures of preparation
- ensures safety procedures are adhered to
- maintains cleanliness through shift to ensure quality product
- manages daily production of hot and/or cold kitchens for quality and consistency
- ensures compliance with company wage and hour policy including employees get rest and meal breaks
- trains and monitors employees on proper work procedures to ensure 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 for employees in compliance with union/collective bargaining agreements
- reviews and ensures employees in chain of command are in correct cost centers and correct job titles
- reviews and ensures union represented 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 processes including required training
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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