Sous Chef

Seagoville, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $73,000.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Paid Time Off

401(k) with Company Match

Company-Sponsored Life Insurance

medical, dental, and vision insurance plans

Voluntary short-term and long-term disability coverage

Voluntary life, accident, and hospital plans

Employee assistance program

Employee Discounts

weekly pay for union employees

Free meals for operational roles

$70,000–$73,000 per year

Job Description

Gategroup is a globally recognized leader in airline catering and related services, dedicated to delivering exceptional culinary experiences worldwide. The company prides itself on excellence, passion, responsibility, and respect, fostering a collaborative and inclusive work environment. With a commitment to workforce diversity, safety, and continuous improvement, Gategroup ensures that its operations meet the highest standards in the industry. As a trusted partner in in-flight catering, Gategroup serves numerous airlines across the globe, providing innovative meal solutions tailored to various cultural tastes and dietary requirements.

The Sous Chef role at Gategroup is a pivotal position within the culinary team, focused on supporting the Executive Chef in planning, preparing, and managing Chinese and Asian cuisine within airline catering operations. This role requires culinary expertise combined with strong leadership abilities to maintain high-quality food production and ensure strict adherence to food safety regulations. The Sous Chef will oversee kitchen activities, supervise staff, and optimize resources to meet production goals, consistently delivering a top-tier culinary experience to airline customers. Key responsibilities include managing labor schedules, training kitchen staff, maintaining hygiene standards, and participating in menu planning and recipe development. This position offers an excellent opportunity to contribute to a dynamic and fast-paced environment where quality, efficiency, and innovation are paramount. The employment type is full-time with a competitive annual salary ranging from $70,000 to $73,000. Gategroup also offers a comprehensive benefits package that supports employees' well-being and professional growth.

Job Requirements

Associate degree in Culinary Arts or equivalent certification preferred
Minimum 7 years of cooking experience
At least 3 years of experience in Chinese cuisine
Previous supervisory experience preferred
Experience in in-flight catering or large-scale food service desirable
Strong leadership skills
Good communication abilities
Proficiency in basic computer skills
ServSafe certification preferred
Bilingual in Mandarin is a plus

Job Qualifications

1–3 years of experience as a Chef or Sous Chef
minimum 7 years of cooking experience
Strong leadership, organizational, and communication skills
Ability to train, mentor, and provide constructive feedback to kitchen staff

Job Duties

This role supports the Executive Chef in planning, preparing, and managing Chinese and Asian cuisine for airline catering operations
The position provides culinary expertise and leadership, ensuring high-quality food production, adherence to food safety standards, and efficient kitchen operations
It also involves supervising kitchen staff, managing labor and production schedules, and optimizing resources to deliver a consistent and high-quality culinary experience
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