Sous Chef (m/w/d)

Atlanta, GA, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,000.00 - $70,000.00

Work Schedule

Rotating Shifts

Benefits

Paid Time Off

401K with company match

company sponsored life insurance

Medical Plans

Dental plans

vision plans

Voluntary Short-Term Disability Insurance

Voluntary long-term disability insurance

voluntary life insurance

accident insurance

Hospital plans

Employee assistance program

Commuter Benefits

Employee Discounts

Free hot healthy meals

Job Description

gategroup is a leading global provider specializing in airline catering and onboard services. With a commitment to enhancing the traveling experience, gategroup delivers high-quality meals and exceptional service to airline customers worldwide. As a company, gategroup prides itself on its robust operational standards, ensuring safety, quality, and consistency in all food production and catering activities. Their presence spans multiple countries, providing culinary excellence and innovative hospitality solutions that meet diverse cultural and dietary requirements. The company fosters a culture of excellence, passion, responsibility, and respect, which guides its workforce in delivering top-tier services and maintaining customer satisfaction. gategroup is committed to workforce diversity and offers an inclusive work environment where every employee’s contribution matters and is respected. The company adheres to all legal standards and supports employee growth through training and fair labor practices.

The Sous Chef, Operations role at gategroup is a full-time, exempt position based in the USA and supports food production for airline catering services. This role reports directly to the Executive Sous Chef or Executive Chef of the unit and plays a critical role in designing, preparing, and overseeing the delivery of meals that meet company and customer standards. The salary range for this position is $65,000 to $70,000 annually. The Sous Chef, Operations is responsible for culinary leadership within the kitchen, promoting food safety and sanitation, managing staff schedules, food production, and ensuring compliance with labor regulations and company policies. The position requires the ability to work in a high-paced, manufacturing or food production environment, with up to 25% travel expected. This role demands strong organizational and leadership skills, a keen eye for detail regarding quality and safety, and experience with menu design and production management. The successful candidate will supervise up to 40 team members, ensuring productivity and retention through effective coaching and training. The working environment involves physical activity including standing, bending, and lifting during long shifts in a production kitchen setting. This position also requires completion of company training including ServSafe certification and a commitment to the values of excellence, passion, responsibility, and respect that define gategroup’s operational ethos. Joining gategroup means becoming part of a team dedicated to making travel and culinary experiences memorable through innovation, dedication, and care.

Job Requirements

associates degree in culinary arts or certification preferred
1-3 years experience as a chef or sous chef required
7 years experience as a cook required
previous supervisory experience preferred
ability to work in a fast-paced food production environment
strong leadership and team management skills required
must be able to lift and move items over 25 pounds
capacity to stand, bend, and move intermittently throughout long shifts
must complete company training including ServSafe
excellent communication skills
ability to manage multiple tasks efficiently
willing to travel up to 25 percent
familiarity with labor relations is advantageous
basic computer proficiency
commitment to company values of excellence, passion, responsibility and respect

Job Qualifications

associates degree in culinary arts or culinary arts certification preferred
minimum 1-3 years of experience as a chef or sous chef required
minimum 7 years of experience as a cook required
previous supervisory experience in high-volume manufacturing, food production, restaurant or catering preferred
in-flight catering or high-volume food service experience preferred
ability to cook according to detailed specifications
strong leadership skills with experience managing a team
experience with labor relations is a plus
ability to train others
excellent time management and multitasking abilities
strong organizational, analytical, communication and leadership skills
innovative with ability to improve operations
menu design experience is a plus
basic computer skills with knowledge of Microsoft Office preferred
ServSafe certification preferred
excellent written and oral communication skills
bilingual in Spanish is a plus

Job Duties

ensure food specifications and labor objectives meet company and customer requirements
supervise department for quality and quantity and ensure adherence to FDA, USDA, HAACP and other governmental regulations
manage attendance records, paperwork, shift setup and employee assignments to optimize schedules
order raw materials and manage last-minute meal production
prepare daily production sheets and assign tasks based on passenger counts
oversee all food items after requisition from storeroom and train employees on preparation procedures
maintain safety and cleanliness throughout shifts to ensure quality products
manage daily production in hot and cold kitchens for consistency and quality
ensure compliance with wage and hour policies including rest and meal breaks
train and monitor employees to maximize productivity and minimize labor and food costs
plan manpower needs and schedule employees accordingly
focus on employee retention and reduce turnover
coach, counsel and prepare corrective actions in compliance with union agreements
review and ensure correct employee job titles and cost centers
verify pay rates for union staff based on wage scales and seniority
complete all required company training including ServSafe
comply with company policies and procedures