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 plans
Employee assistance program
Employee Discounts
weekly pay for union employees
Free meals for operational roles
Job Description
Gategroup is a globally renowned leader in airline catering and related services, known for delivering exceptional culinary experiences to travelers around the world. The company has built its reputation on a foundation of excellence, passion, responsibility, and respect, fostering a collaborative and inclusive culture that encourages innovation and continuous improvement across all its operations. Gategroup's commitment to workforce diversity and safety ensures a supportive and dynamic workplace environment for all employees. As a leader in the industry, the company specializes in providing tailored catering solutions for airline clients, combining culinary expertise with operational efficiency to meet the unique demands of in-flight service. Gategroup’s global reach and high standards make it an exciting and rewarding place to build a career in the culinary and hospitality sectors.
The role of Sous Chef at Gategroup is a critical position within the airline catering operations, with a primary focus on planning, preparing, and managing Chinese and Asian cuisine tailored specifically for airline customers. This role supports the Executive Chef by providing culinary expertise and leadership to ensure the consistent production of high-quality meals that meet strict food safety standards. The Sous Chef will take charge of supervising kitchen staff, managing labor schedules, and optimizing resource allocation to maintain efficient and effective kitchen operations. This includes overseeing menu planning, recipe development, and production adjustments, all aimed at delivering a memorable gastronomic experience for passengers.
In addition to culinary skills, the Sous Chef will be responsible for enforcing safety and sanitation regulations such as FDA, USDA, and HACCP standards to guarantee the health and safety of both staff and consumers. The role demands strong leadership qualities to mentor and coach kitchen staff, develop their skills, and promote a positive work environment that values teamwork and employee recognition. Financial acumen is also essential, as the Sous Chef will monitor production costs, labor use, waste management, and compliance with company policies and union agreements to support business objectives.
With an annual salary range of $70,000 to $73,000, this role offers a competitive package along with substantial benefits including paid time off, medical and dental insurance, 401(k) with company match, and other supportive amenities. The ideal candidate will have significant experience in Chinese cuisine, familiarity with Japanese culinary profiles, and a proven track record in supervisory roles within high-volume kitchens or airline catering settings. Proficiency in menu design, time management, and basic computer software, along with ServSafe certification and bilingual Mandarin skills, will be advantageous. Joining Gategroup as a Sous Chef presents an excellent opportunity to develop a rewarding career in a dynamic, fast-paced environment focused on delivering culinary excellence on a global scale.
The role of Sous Chef at Gategroup is a critical position within the airline catering operations, with a primary focus on planning, preparing, and managing Chinese and Asian cuisine tailored specifically for airline customers. This role supports the Executive Chef by providing culinary expertise and leadership to ensure the consistent production of high-quality meals that meet strict food safety standards. The Sous Chef will take charge of supervising kitchen staff, managing labor schedules, and optimizing resource allocation to maintain efficient and effective kitchen operations. This includes overseeing menu planning, recipe development, and production adjustments, all aimed at delivering a memorable gastronomic experience for passengers.
In addition to culinary skills, the Sous Chef will be responsible for enforcing safety and sanitation regulations such as FDA, USDA, and HACCP standards to guarantee the health and safety of both staff and consumers. The role demands strong leadership qualities to mentor and coach kitchen staff, develop their skills, and promote a positive work environment that values teamwork and employee recognition. Financial acumen is also essential, as the Sous Chef will monitor production costs, labor use, waste management, and compliance with company policies and union agreements to support business objectives.
With an annual salary range of $70,000 to $73,000, this role offers a competitive package along with substantial benefits including paid time off, medical and dental insurance, 401(k) with company match, and other supportive amenities. The ideal candidate will have significant experience in Chinese cuisine, familiarity with Japanese culinary profiles, and a proven track record in supervisory roles within high-volume kitchens or airline catering settings. Proficiency in menu design, time management, and basic computer software, along with ServSafe certification and bilingual Mandarin skills, will be advantageous. Joining Gategroup as a Sous Chef presents an excellent opportunity to develop a rewarding career in a dynamic, fast-paced environment focused on delivering culinary excellence on a global scale.
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
- 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 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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