Sous Chef

Haltom City, TX, USA|Onsite

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 renowned global leader in the airline catering industry, specializing in providing exceptional culinary experiences to airlines and their passengers worldwide. With a strong commitment to excellence, passion, responsibility, and respect, Gategroup prides itself on delivering high-quality meals tailored to the diverse tastes and preferences of travelers. The company fosters a collaborative and inclusive culture that values workforce diversity, safety, and continuous improvement. Gategroup’s extensive network and expertise enable it to manage complex catering operations efficiently, making it a trusted partner in the aviation sector.

The role of Sous Chef at Gategroup supports the Executive Chef in planning, preparing, and managing Chinese and Asian cuisine specifically designed for airline catering operations. This role demands a blend of culinary expertise and leadership skills to ensure the consistent production of high-quality meals that meet stringent food safety standards. The Sous Chef will be responsible for supervising kitchen staff, managing labor and production schedules, ordering raw materials, and optimizing resources to maintain efficient kitchen operations. By overseeing the preparation of meals, the Sous Chef ensures that dishes are not only delicious and authentic but also comply with FDA, USDA, and HACCP food safety regulations.

Additionally, the Sous Chef plays a pivotal role in training and mentoring the kitchen team, enhancing their skills in food preparation, safety protocols, and work efficiency. The position also involves actively participating in menu planning and recipe development, particularly focusing on Chinese, Taiwanese, and Hong Kong cuisines, with a working knowledge of Japanese culinary profiles as an advantage. The ability to monitor production costs, labor usage, and waste while maintaining compliance with company policies and union agreements is essential to this role.

Beyond these responsibilities, the Sous Chef is tasked with maintaining cleanliness and hygiene standards throughout the kitchen, preparing production reports, and contributing to continuous improvement initiatives. Leadership is a vital component, as the Sous Chef must motivate the team, recognize good performance, and nurture a positive work environment. The position offers a competitive salary range of $70,000 to $73,000 per year and includes a comprehensive benefits package.

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 and communication skills
Ability to train and mentor kitchen staff
Proficiency in time management and basic computer skills
ServSafe certification preferred

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