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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $68,000.00 - $70,000.00
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 insurance
Hospital plans
Employee assistance program
Employee Discounts
Free hot healthy meals for unit operations roles
Job Description
gategroup is a leading global provider of airline catering and hospitality services, dedicated to enhancing the travel experience for millions of passengers every day. With a presence in numerous countries, gategroup is recognized for its innovative culinary offerings, high-quality food production, and exceptional service standards tailored specifically for airline customers. Known for its commitment to quality, safety, and operational efficiency, gategroup specializes in delivering tasty and nutritious meals that meet diverse dietary preferences and stringent regulatory requirements. The company’s scalable operations and expert teams work closely with leading airlines to ensure seamless meal delivery that supports airlines’ brand promises and... Show More
Job Requirements
- Associates degree or equivalent culinary certification preferred
- minimum 1-3 years as a chef and/or sous chef
- minimum 7 years as a cook
- previous supervisory experience preferred
- must be able to work a rotating schedule of over 55 hours per week
- must be able to stand, bend, lift, and move intermittently during 10 plus hour shifts
- must be able to lift and move items in excess of 25 pounds
- must complete all company required training including ServSafe
- compliance with company policies and procedures
- must be available to travel up to 25 percent within the USA
- must successfully pass pre-employment drug screen, criminal background check and airport fingerprinting
- ability to work in a fast paced environment
- strong leadership and communication skills
Job Qualifications
- Associates degree in culinary arts or culinary arts certification preferred
- minimum 1-3 years as a chef and/or sous chef required
- minimum 7 years as a cook required
- previous supervisory experience in 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
- strong and effective leadership skills
- ability to manage a team of cooks
- candidate must be comfortable with all levels of employees
- ability to drive positive program change
- ability to train others
- ability to give both negative and positive feedback daily
- excellent time management skills
- ability to handle multiple tasks without losing focus on priorities
- strong organizational, analytical, communication and leadership skills
- innovative and able to make operational improvements
- experience with menu design a plus
- basic computer skills
- working knowledge of Microsoft Office products preferred
- ServSafe certified preferred
- excellent written and oral communication skills
- bilingual in Spanish a plus
Job Duties
- Provides culinary expertise and leadership
- promotes quality food services and ensures food safety and sanitation requirements are followed
- drives the food production effort with the assistance of Food Supervisors
- 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 adherence
- keeps account of attendance and sets up paperwork for shifts
- assigns employees to specified sections for schedule optimization
- orders raw material from storeroom and produces extra meals as needed
- prepares daily production sheet and assigns tasks
- trains and monitors employees on proper work procedures
- ensures safety procedures are adhered to and maintain cleanliness
- manages daily production of hot and/or cold kitchens for quality and consistency
- ensures compliance with company Wage and Hour policy including rest and meal breaks
- responsible for employee retention and reducing turnover
- coaches, counsels, and prepares corrective actions compliant with union agreements
- reviews employee job titles, cost centers, and pay rates
- ensures employees in chain of command receive required training including ServSafe
- complies with all company policies, procedures, and processes
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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