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
Voluntary Accident Insurance
Voluntary hospital plans
Employee assistance program
Employee Discounts
weekly pay
Free Meals
Job Description
Gategroup is a global leader in airline catering and related services, renowned for delivering exceptional culinary experiences to customers worldwide. With a robust commitment to excellence, passion, responsibility, and respect, Gategroup fosters an inclusive and collaborative workplace culture that values workforce diversity and emphasizes safety and continuous improvement throughout all its operations. Specializing in providing airline catering solutions, Gategroup manages the preparation and delivery of high-quality meals tailored to various customer preferences and stringent safety standards. The company’s reputation is built on its dedication to quality, innovation, and customer satisfaction, aiming to enhance the overall travel experience for airline passengers through superior culinary offerings.
The role of Sous Chef at Gategroup is a vital leadership position supporting the Executive Chef in planning, preparing, and managing Chinese and Asian cuisine specifically for airline catering operations. This role requires a dynamic culinary professional with expertise in Chinese, Taiwanese, and Hong Kong cuisine, complemented by knowledge of Japanese culinary profiles. The Sous Chef ensures that all food production aligns with the highest standards of quality, safety, and efficiency. They oversee kitchen operations, supervise staff, and manage labor and production schedules to optimize resources and deliver a consistent, high-quality culinary experience effectively and on schedule. The position is full-time, offering a competitive salary range of $70,000 to $73,000 per year, reflecting the responsibilities and expertise required.
Responsibilities include assisting in meal design and preparation tailored to airline customers' preferences, maintaining food quality and consistency, and ensuring compliance with food safety regulations such as FDA, USDA, and HACCP. The Sous Chef will manage staffing, delegate tasks, and optimize labor utilization for efficient daily production. Inventory management and raw material ordering are crucial aspects to meet customer demand and control costs. This role also emphasizes mentorship, with the Sous Chef responsible for training, coaching, and developing kitchen staff to uphold safety protocols and improve work efficiency continuously.
Monitoring production costs, labor usage, and waste management ensures compliance with company policies and union agreements. Additionally, the Sous Chef contributes to menu planning, recipe development, and operational enhancements, maintaining cleanliness and hygiene standards throughout the kitchen and production areas. Leadership duties involve motivating the culinary team, recognizing excellent performance, and fostering a positive work environment. The role also includes preparing production reports, tracking key performance indicators, and participating in continuous improvement initiatives to advance operational excellence. Gategroup values candidates with strong organizational and communication skills, proficiency in time management, and familiarity with relevant software tools, including MS Office and ERP systems. Bilingual skills in Mandarin and certifications such as ServSafe are considered advantageous, underlining the company’s commitment to quality and cultural diversity in its workforce.
The role of Sous Chef at Gategroup is a vital leadership position supporting the Executive Chef in planning, preparing, and managing Chinese and Asian cuisine specifically for airline catering operations. This role requires a dynamic culinary professional with expertise in Chinese, Taiwanese, and Hong Kong cuisine, complemented by knowledge of Japanese culinary profiles. The Sous Chef ensures that all food production aligns with the highest standards of quality, safety, and efficiency. They oversee kitchen operations, supervise staff, and manage labor and production schedules to optimize resources and deliver a consistent, high-quality culinary experience effectively and on schedule. The position is full-time, offering a competitive salary range of $70,000 to $73,000 per year, reflecting the responsibilities and expertise required.
Responsibilities include assisting in meal design and preparation tailored to airline customers' preferences, maintaining food quality and consistency, and ensuring compliance with food safety regulations such as FDA, USDA, and HACCP. The Sous Chef will manage staffing, delegate tasks, and optimize labor utilization for efficient daily production. Inventory management and raw material ordering are crucial aspects to meet customer demand and control costs. This role also emphasizes mentorship, with the Sous Chef responsible for training, coaching, and developing kitchen staff to uphold safety protocols and improve work efficiency continuously.
Monitoring production costs, labor usage, and waste management ensures compliance with company policies and union agreements. Additionally, the Sous Chef contributes to menu planning, recipe development, and operational enhancements, maintaining cleanliness and hygiene standards throughout the kitchen and production areas. Leadership duties involve motivating the culinary team, recognizing excellent performance, and fostering a positive work environment. The role also includes preparing production reports, tracking key performance indicators, and participating in continuous improvement initiatives to advance operational excellence. Gategroup values candidates with strong organizational and communication skills, proficiency in time management, and familiarity with relevant software tools, including MS Office and ERP systems. Bilingual skills in Mandarin and certifications such as ServSafe are considered advantageous, underlining the company’s commitment to quality and cultural diversity in its workforce.
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
- 1–3 years of experience as a Chef or Sous Chef
- Previous supervisory experience preferred
- Experience in in-flight catering or large-scale food service environments desirable
- Strong leadership and communication skills
- Ability to train and mentor staff
- Basic computer skills
- ServSafe certification preferred
- Bilingual in Mandarin 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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