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 and long-term disability coverage
voluntary life insurance
Voluntary Accident Insurance
Voluntary hospital plans
Employee assistance program
Employee Discounts
weekly pay for union employees
Free meals for operational roles
Job Description
Gategroup is a global leader in airline catering and related services, recognized for delivering exceptional culinary experiences to airlines worldwide. The company prides itself on excellence, passion, responsibility, and respect, fostering a collaborative and inclusive culture that values workforce diversity and promotes safety and continuous improvement across all operations. With a broad international presence, Gategroup operates in numerous countries and serves a diverse range of airlines by providing high-quality meals, innovative catering solutions, and excellent customer service. Gategroup’s commitment to quality and innovation in airline catering positions it as a top employer in the food service and aviation catering industry, offering career growth and professional development opportunities for its employees.
The role of Sous Chef at Gategroup is a dynamic and pivotal position within the airline catering operation team. Reporting directly to the Executive Chef, the Sous Chef plays a critical role in planning, preparing, and managing the production of Chinese and Asian cuisine tailored specifically for airline customers. This position requires culinary expertise in Chinese, Taiwanese, and Hong Kong cuisines along with a good knowledge of Japanese culinary profiles. The Sous Chef ensures all food products meet the highest quality standards while strictly adhering to food safety regulations, including FDA, USDA, and HACCP standards.
Operating in a fast-paced, high-volume environment, the Sous Chef is responsible for supervising kitchen staff, managing labor and production schedules, and optimizing resources to maximize operational efficiency. Leadership and organizational skills are crucial, as the Sous Chef mentors and trains kitchen staff, monitors labor usage, waste, and production costs, and maintains stringent hygiene standards throughout the kitchen. This role also involves actively participating in menu planning, recipe development, and making necessary production adjustments to continuously improve processes and culinary output.
With a salary range of $70,000 to $73,000 per year, this full-time employment opportunity offers a rewarding career path for chefs with experience in large-scale food service or catering environments. The Sous Chef position is designed for individuals with at least 1-3 years of sous chef or chef experience, a minimum of 7 years in professional cooking, specialized knowledge of Chinese cuisine, and previous supervisory experience. Proficiency in time management, computer skills, and the ability to communicate effectively across diverse teams are essential. Bilingual skills in Mandarin and certifications such as ServSafe are considered advantages.
Joining Gategroup as a Sous Chef means becoming part of a global team dedicated to culinary excellence and innovation in airline catering. The company supports its employees with comprehensive benefits, including paid time off, 401(k) with company match, medical and dental insurance, employee assistance programs, and more. This role is ideal for culinary professionals seeking to leverage their expertise in a prestigious, internationally recognized company that values quality, safety, and employee development.
The role of Sous Chef at Gategroup is a dynamic and pivotal position within the airline catering operation team. Reporting directly to the Executive Chef, the Sous Chef plays a critical role in planning, preparing, and managing the production of Chinese and Asian cuisine tailored specifically for airline customers. This position requires culinary expertise in Chinese, Taiwanese, and Hong Kong cuisines along with a good knowledge of Japanese culinary profiles. The Sous Chef ensures all food products meet the highest quality standards while strictly adhering to food safety regulations, including FDA, USDA, and HACCP standards.
Operating in a fast-paced, high-volume environment, the Sous Chef is responsible for supervising kitchen staff, managing labor and production schedules, and optimizing resources to maximize operational efficiency. Leadership and organizational skills are crucial, as the Sous Chef mentors and trains kitchen staff, monitors labor usage, waste, and production costs, and maintains stringent hygiene standards throughout the kitchen. This role also involves actively participating in menu planning, recipe development, and making necessary production adjustments to continuously improve processes and culinary output.
With a salary range of $70,000 to $73,000 per year, this full-time employment opportunity offers a rewarding career path for chefs with experience in large-scale food service or catering environments. The Sous Chef position is designed for individuals with at least 1-3 years of sous chef or chef experience, a minimum of 7 years in professional cooking, specialized knowledge of Chinese cuisine, and previous supervisory experience. Proficiency in time management, computer skills, and the ability to communicate effectively across diverse teams are essential. Bilingual skills in Mandarin and certifications such as ServSafe are considered advantages.
Joining Gategroup as a Sous Chef means becoming part of a global team dedicated to culinary excellence and innovation in airline catering. The company supports its employees with comprehensive benefits, including paid time off, 401(k) with company match, medical and dental insurance, employee assistance programs, and more. This role is ideal for culinary professionals seeking to leverage their expertise in a prestigious, internationally recognized company that values quality, safety, and employee development.
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 (MS Office)
- 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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