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
short-term disability
long-term disability
voluntary life insurance
accident insurance
hospital insurance
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 passengers around the world. With a strong commitment to excellence, passion for quality, responsibility, and respect, the company fosters a collaborative and inclusive culture that emphasizes workforce diversity and safety. Gategroup’s operations span multiple countries and regions, consistently maintaining high standards in food safety, hygiene, and customer satisfaction. It invests in continuous improvement initiatives to stay at the forefront of airline catering, developing innovative solutions that meet the ever-evolving demands of airlines and their customers.
The company is currently seeking a skilled Sous Chef to join their team. This role is crucial in supporting the Executive Chef by planning, preparing, and managing the production of Chinese and Asian cuisine specifically tailored for airline catering operations. The Sous Chef plays an integral role in ensuring that all culinary products meet the highest standards of quality and safety, adhering to food safety regulations such as FDA, USDA, and HACCP. This leadership position requires proficient supervision and management skills to oversee kitchen staff, schedule labor, optimize resources, and maintain an efficient workflow in a fast-paced environment.
The candidate will be responsible for assisting in the design and preparation of specialty meals that cater to the tastes of Chinese, Taiwanese, and Hong Kong airline customers while incorporating elements of Japanese cuisine. They will actively manage day-to-day kitchen operations to guarantee food consistency, quality, and compliance with sanitation regulations. The Sous Chef will also lead efforts to control costs by monitoring production expenses, labor usage, and waste reduction. Training, coaching, and mentoring staff on culinary techniques and safety protocols is a key aspect of the role, as is fostering a positive team environment that motivates and recognizes high performance.
Additional responsibilities include managing raw material ordering, inventory control, participating in menu planning, and making production adjustments to enhance operational efficiency. The position requires a strong background in large-scale food service or catering environments, with a particular preference for candidates experienced in airline or in-flight catering. Candidates with bilingual skills in Mandarin and familiarity with ERP or production software will have an added advantage. The salary range for this full-time role ranges from $70,000 to $73,000 annually, accompanied by robust benefits that support employee wellbeing and professional growth.
The company is currently seeking a skilled Sous Chef to join their team. This role is crucial in supporting the Executive Chef by planning, preparing, and managing the production of Chinese and Asian cuisine specifically tailored for airline catering operations. The Sous Chef plays an integral role in ensuring that all culinary products meet the highest standards of quality and safety, adhering to food safety regulations such as FDA, USDA, and HACCP. This leadership position requires proficient supervision and management skills to oversee kitchen staff, schedule labor, optimize resources, and maintain an efficient workflow in a fast-paced environment.
The candidate will be responsible for assisting in the design and preparation of specialty meals that cater to the tastes of Chinese, Taiwanese, and Hong Kong airline customers while incorporating elements of Japanese cuisine. They will actively manage day-to-day kitchen operations to guarantee food consistency, quality, and compliance with sanitation regulations. The Sous Chef will also lead efforts to control costs by monitoring production expenses, labor usage, and waste reduction. Training, coaching, and mentoring staff on culinary techniques and safety protocols is a key aspect of the role, as is fostering a positive team environment that motivates and recognizes high performance.
Additional responsibilities include managing raw material ordering, inventory control, participating in menu planning, and making production adjustments to enhance operational efficiency. The position requires a strong background in large-scale food service or catering environments, with a particular preference for candidates experienced in airline or in-flight catering. Candidates with bilingual skills in Mandarin and familiarity with ERP or production software will have an added advantage. The salary range for this full-time role ranges from $70,000 to $73,000 annually, accompanied by robust benefits that support employee wellbeing and professional growth.
Job Requirements
- Associate degree in culinary arts or equivalent certification preferred
- Minimum of 7 years cooking experience
- 1-3 years experience as a chef or sous chef
- At least 3 years experience in Chinese cuisine
- Previous supervisory experience in high-volume kitchens preferred
- Experience in in-flight catering or large-scale food service environments desirable
- Strong leadership and communication skills
- Ability to train and mentor kitchen staff
- Proficiency in time management and 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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