Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $73,000.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
401(k) with Company Match
Company-Sponsored Life Insurance
Medical insurance
Dental Insurance
Vision Insurance
Voluntary short-term disability coverage
voluntary long-term disability coverage
voluntary life insurance
accident insurance
hospital insurance
Employee assistance program
Employee Discounts
weekly pay for union employees
Free meals for operational roles
Job Description
Gategroup is a globally recognized leader in airline catering and related services, renowned for delivering exceptional culinary experiences to airlines and their passengers worldwide. With a commitment to excellence, passion, responsibility, and respect, Gategroup fosters a collaborative and inclusive culture that values workforce diversity and continuous improvement. The company operates in multiple countries and prides itself on maintaining high standards for food safety, quality, and operational efficiency. As a major player in the airline catering industry, Gategroup continuously invests in its people and processes to ensure that customers receive superior service and consistent quality in every meal served.
The Sous Chef position at Gategroup plays a vital role in supporting the Executive Chef in planning, preparing, and managing Chinese and Asian cuisine specifically designed for airline catering operations. This role requires a highly skilled culinary professional who can bring creativity and expertise to the kitchen while efficiently managing day-to-day operations. The Sous Chef is responsible for supervising kitchen staff, managing labor and production schedules, and optimizing resources to deliver consistent, high-quality airline meals. This role combines culinary artistry with operational management, emphasizing food safety and quality standards as mandated by regulatory authorities such as the FDA, USDA, and HACCP.
In this role, the Sous Chef will specialize in meal preparation that caters to Chinese, Taiwanese, and Hong Kong airline customers, with the added benefit of knowledge in Japanese culinary profiles. The person will play an essential part in overseeing food production to ensure quality and consistency while maintaining strict sanitation regulations. The position demands strong leadership abilities to train, coach, and mentor kitchen staff, fostering a motivated and disciplined team environment. Managing inventory, ordering raw materials, and supervising production to align with customer demand and labor goals are also critical responsibilities.
The successful candidate will have the opportunity to contribute to menu planning and recipe development, helping guide the culinary direction and ensuring continuous improvement in operations. The Sous Chef will also be entrusted with monitoring production costs, controlling labor usage, and reducing waste, ensuring compliance with company policies and union agreements. Accurate reporting on production and performance indicators is another important aspect of the role, enabling the company to maintain operational excellence.
The position offers a competitive salary range of $70,000 to $73,000 per year and includes a comprehensive benefits package. Gategroup values professionalism and expertise, encouraging candidates with culinary degrees or equivalent certifications and experience in high-volume kitchens, airline catering, or large-scale food service environments to apply. This job is an excellent fit for culinary professionals who thrive in dynamic, fast-paced environments and who are committed to delivering outstanding culinary experiences within the airline industry.
The Sous Chef position at Gategroup plays a vital role in supporting the Executive Chef in planning, preparing, and managing Chinese and Asian cuisine specifically designed for airline catering operations. This role requires a highly skilled culinary professional who can bring creativity and expertise to the kitchen while efficiently managing day-to-day operations. The Sous Chef is responsible for supervising kitchen staff, managing labor and production schedules, and optimizing resources to deliver consistent, high-quality airline meals. This role combines culinary artistry with operational management, emphasizing food safety and quality standards as mandated by regulatory authorities such as the FDA, USDA, and HACCP.
In this role, the Sous Chef will specialize in meal preparation that caters to Chinese, Taiwanese, and Hong Kong airline customers, with the added benefit of knowledge in Japanese culinary profiles. The person will play an essential part in overseeing food production to ensure quality and consistency while maintaining strict sanitation regulations. The position demands strong leadership abilities to train, coach, and mentor kitchen staff, fostering a motivated and disciplined team environment. Managing inventory, ordering raw materials, and supervising production to align with customer demand and labor goals are also critical responsibilities.
The successful candidate will have the opportunity to contribute to menu planning and recipe development, helping guide the culinary direction and ensuring continuous improvement in operations. The Sous Chef will also be entrusted with monitoring production costs, controlling labor usage, and reducing waste, ensuring compliance with company policies and union agreements. Accurate reporting on production and performance indicators is another important aspect of the role, enabling the company to maintain operational excellence.
The position offers a competitive salary range of $70,000 to $73,000 per year and includes a comprehensive benefits package. Gategroup values professionalism and expertise, encouraging candidates with culinary degrees or equivalent certifications and experience in high-volume kitchens, airline catering, or large-scale food service environments to apply. This job is an excellent fit for culinary professionals who thrive in dynamic, fast-paced environments and who are committed to delivering outstanding culinary experiences within the airline industry.
Job Requirements
- Associate degree in culinary arts or equivalent certification preferred
- 1–3 years of experience as a chef or sous chef
- minimum 7 years of cooking experience
- at least 3 years of experience in Chinese cuisine
- previous supervisory experience in high-volume kitchens, manufacturing, catering, or restaurant environments preferred
- experience in in-flight catering or large-scale food service environments is desirable
- strong leadership, organizational, and communication skills
- ability to train, mentor, and provide constructive feedback to kitchen staff
- proficiency in time management, menu design, and basic computer skills
- ServSafe certification preferred
- bilingual in Mandarin is a plus
Job Qualifications
- Associate degree in culinary arts or equivalent certification preferred
- 1–3 years of experience as a chef or sous chef
- minimum 7 years of cooking experience
- at least 3 years of experience in Chinese cuisine
- familiarity with Japanese culinary profiles preferred
- previous supervisory experience in high-volume kitchens, manufacturing, catering, or restaurant environments preferred
- experience in in-flight catering or large-scale food service environments is desirable
- strong leadership, organizational, and communication skills
- ability to train, mentor, and provide constructive feedback to kitchen staff
- proficiency in time management, menu design, and basic computer skills (MS Office)
- ERP or production software experience is a plus
- ServSafe certification preferred
- bilingual in Mandarin is a plus
Job Duties
- Assist in designing and preparing meals for Chinese, Taiwanese, and Hong Kong airline customers, with knowledge of Japanese culinary profiles
- Supervise kitchen operations to ensure food quality, consistency, and adherence to safety and sanitation regulations (FDA, USDA, HACCP)
- Manage staffing schedules, assign tasks, and optimize labor for daily production efficiency
- Order raw materials, manage inventory, and oversee production to meet customer demand and labor objectives
- Train, coach, and mentor kitchen staff on proper food preparation, safety procedures, and work efficiency
- Monitor production costs, labor usage, and waste, ensuring compliance with company policies and union agreements
- Participate in menu planning, recipe development, and production adjustments as needed for operational improvement
- Maintain cleanliness, food safety, and hygiene standards throughout the kitchen and production areas
- Lead and motivate the team, recognizing good performance and fostering a positive work environment
- Prepare production reports, monitor key performance indicators, and contribute to continuous improvement initiatives
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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