Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $85.00
Work Schedule
Rotating Shifts
Benefits
Paid Time Off
401k
company sponsored life insurance
Medical Plans
Dental plans
vision plans
Voluntary Short-Term Disability Insurance
Voluntary long-term disability insurance
voluntary life insurance
Accident plans
Hospital plans
Employee assistance program
Employee Discounts
Free hot healthy meals
Job Description
gategroup is a global leader in airline catering and hospitality services, dedicated to making travel experiences memorable through excellent food and customer service. The company operates in a high-volume food production environment, delivering quality meals to airline customers while maintaining rigorous standards for food safety, sanitation, and operational efficiency. With a commitment to values such as excellence, passion, responsibility, and respect, gategroup fosters a collaborative and inclusive workplace where every employee's contribution matters. They provide a range of benefits to support employee well-being and professional growth, including paid time off, comprehensive medical plans, 401k with company match, life insurance, and... Show More
Job Requirements
- Associates degree in the Culinary Arts or a Culinary Arts certification preferred
- Minimum 1-3 years of experience as a Chef and/or Sous Chef required
- Minimum 7 years of experience as a cook required
- Ability to cook meals according to detailed specifications
- Ability to work in a fast paced, deadline driven environment
- Must have strong and effective leadership skills
- Ability to train others
- Excellent time management skills required
- Strong organizational, analytical, communication and leadership skills required
- Must be innovative and have the ability to make changes to the operation as needed
- Basic computer skills required
- ServSafe Certified is preferred
- Must have excellent written and oral communication skills
Job Qualifications
- Associates degree in the Culinary Arts or a Culinary Arts certification preferred
- Minimum 1-3 years of experience as a Chef and/or Sous Chef required
- Minimum 7 years of experience as a cook required
- Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred
- In-flight catering experience or experience in a high-volume food service environment preferred
- Ability to cook meals according to detailed specifications
- Ability to work in a fast paced, deadline driven environment
- Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks
- Candidate must be comfortable with all levels of employees and have the ability to drive positive program change
- Ability to train others required
- Must have the ability to give negative and positive feedback to employees on a daily basis
- Excellent time management skills required
- Ability to handle multiple tasks without losing focus on priorities
- Strong organizational, analytical, communication and leadership skills required
- Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance
- Basic computer skills required
- Working knowledge of Microsoft Office products preferred
- ServSafe Certified is preferred
- Must have excellent written and oral communication skills
- Bi-lingual in Spanish is a plus
Job Duties
- Responsible for ensuring food specifications and labor objectives meet all company and customer requirements
- Supervises department for quality and quantity
- ensures items are produced and dated according to specification and coding system is adhered to correctly
- Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections
- Orders raw material from storeroom and produces extra meals at last minute as needed
- Prepares daily production sheet and assigns tasks to employees
- works with and directs employees through the use of the production sheet and passenger counts
- Responsible for all food items after requisitioning them from the storeroom
- training and recurrent training of all employees on proper procedures of preparation
- Ensures safety procedures are adhered to
- maintain cleanliness through shift to ensure quality product
- Manages daily production of hot and/or cold kitchens for quality and consistency
- Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed
- Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses
- Monitors daily manpower planning and schedules employees
- Responsible for employee retention and reducing employee turnover
- Responsible for coaching, counseling and preparing corrective actions for employees in compliance with applicable union/collective bargaining agreement
- Reviews and ensures employees in chain of command are in correct cost centers and correct job titles
- Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority
- Employee must complete all company required training including but not limited to ServSafe
- Compliance with all company required policies, procedures and processes including but not limited to required training
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink focuses on restaurant and hospitality jobs.
You may be also interested in: