Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $54,700.00 - $73,800.00
Work Schedule
Rotating Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible scheduling
Job Description
gategroup is a leading global provider of airline catering and hospitality services, committed to enhancing travelers' experiences by delivering high-quality meals and exceptional service. With a long-standing reputation in the airline catering industry, gategroup specializes in designing, preparing, and delivering meals tailored to the unique needs of airline customers. The company operates sophisticated production kitchens and works closely with airlines to ensure every culinary offering meets strict food safety, quality, and taste standards. This ensures that millions of passengers enjoy delicious and safely prepared meals while in transit.
As a company dedicated to excellence, gategroup values innovation, integrity, a... Show More
As a company dedicated to excellence, gategroup values innovation, integrity, a... Show More
Job Requirements
- associates degree or equivalent in culinary arts or related field preferred
- minimum 1-3 years experience as chef or sous chef
- minimum 7 years experience as a cook
- experience in high volume food production environment preferred
- ability to manage and lead kitchen staff effectively
- knowledge of food safety regulations and standards
- certification in ServSafe preferred
- physical capability to stand, bend, lift and move intermittently during long shifts
- ability to lift and move objects over 25 pounds
- excellent communication and leadership skills
- proficiency in basic computer applications
- capability to work over 55 hours per week on rotating schedule
- willingness to travel up to 25 percent
- ability to work in fast paced and deadline driven environments
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 a high volume, manufacturing, food production, restaurant or catering environment preferred
- in-flight catering experience or high-volume food service environment 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
- ability to successfully manage a team of cooks
- 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 to employees daily
- excellent time management skills
- ability to handle multiple tasks without losing focus on priorities
- strong organizational, analytical, communication and leadership skills
- innovative mindset with ability to improve work environment and unit performance
- experience with menu design a plus
- basic computer skills
- working knowledge of Microsoft Office products 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 systems are 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
- training and 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 ensuring employees get rest and meal breaks and company processes are followed
- 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 employee turnover
- responsible for coaching, counseling and preparing corrective actions for employees in compliance with collective bargaining agreements
- reviews and ensures employees in chain of command are in correct cost centers and 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 required policies, procedures and processes
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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