Job Overview
Employment Type
Full-time
Work Schedule
Rotating Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Travel opportunities
Job Description
Gategroup is a leading global provider of airline catering and related services, dedicated to making travel more enjoyable and memorable for airline passengers around the world. The company operates high-volume kitchens and facilities where it prepares meals for airline customers, ensuring top-quality food production and superior service delivery. Known for its commitment to excellence, integrity, passion, and accountability, Gategroup fosters a collaborative and dynamic work environment where teamwork and respect are highly valued. Employees at Gategroup are encouraged to develop professionally and contribute to an innovative atmosphere that constantly seeks to improve the travel experience through excellent food service and operational efficiency.
The role of the Sous Chef, Operations at Gategroup is a pivotal one that supports the Executive Sous Chef or the Executive Chef in overseeing the culinary operations within a unit. This full-time position is based in the USA and involves around 25% travel, highlighting the dynamic and hands-on nature of the job. As part of the leadership team, the Sous Chef, Operations plays a critical role in designing and preparing meals according to airline specifications, driving food production excellence, and maintaining adherence to rigorous food safety and sanitation standards including FDA, USDA, and HAACP regulations. The Sous Chef is also responsible for managing a large team—up to 40 employees—ensuring that labor and food cost objectives are met while promoting a high-performance culture.
Key responsibilities include supervising food production quality and quantity, ensuring compliance with all health and safety standards, and optimizing workforce schedules to balance operational efficiency with excellent employee retention. The Sous Chef handles procurement logistics such as ordering raw materials from the storeroom, adjusting meal production to meet last-minute needs, and preparing daily production sheets to guide the team’s activities. Additionally, this role involves training and coaching staff continually to improve skills, ensure compliance, and foster a positive work environment. Managing employee relations within the guidelines of collective bargaining agreements is another essential duty, requiring strong people management skills and effective communication.
The candidate must exhibit strong leadership and organizational capabilities alongside excellent culinary skills, particularly the ability to cook according to detailed specifications in a fast-paced and deadline-driven atmosphere. The position requires a blend of creativity and rigor, as the Sous Chef may be involved with menu design and must be capable of innovating and improving operational processes. Strong computer literacy, especially familiarity with Microsoft Office, supports the administrative and planning aspects of the role.
Working conditions include standing for long hours in a kitchen environment that can involve fluctuating temperatures and noise, with the physical capacity to lift and move heavy items. The job demands resilience, adaptability, and a proactive approach to managing multiple priorities. Gategroup values candidates who demonstrate excellence, integrity, passion, and accountability in their daily duties. This position offers an exciting opportunity to join a global leader in airline catering, working with a dedicated team to enhance the travel experience through exceptional culinary service and operational leadership.
The role of the Sous Chef, Operations at Gategroup is a pivotal one that supports the Executive Sous Chef or the Executive Chef in overseeing the culinary operations within a unit. This full-time position is based in the USA and involves around 25% travel, highlighting the dynamic and hands-on nature of the job. As part of the leadership team, the Sous Chef, Operations plays a critical role in designing and preparing meals according to airline specifications, driving food production excellence, and maintaining adherence to rigorous food safety and sanitation standards including FDA, USDA, and HAACP regulations. The Sous Chef is also responsible for managing a large team—up to 40 employees—ensuring that labor and food cost objectives are met while promoting a high-performance culture.
Key responsibilities include supervising food production quality and quantity, ensuring compliance with all health and safety standards, and optimizing workforce schedules to balance operational efficiency with excellent employee retention. The Sous Chef handles procurement logistics such as ordering raw materials from the storeroom, adjusting meal production to meet last-minute needs, and preparing daily production sheets to guide the team’s activities. Additionally, this role involves training and coaching staff continually to improve skills, ensure compliance, and foster a positive work environment. Managing employee relations within the guidelines of collective bargaining agreements is another essential duty, requiring strong people management skills and effective communication.
The candidate must exhibit strong leadership and organizational capabilities alongside excellent culinary skills, particularly the ability to cook according to detailed specifications in a fast-paced and deadline-driven atmosphere. The position requires a blend of creativity and rigor, as the Sous Chef may be involved with menu design and must be capable of innovating and improving operational processes. Strong computer literacy, especially familiarity with Microsoft Office, supports the administrative and planning aspects of the role.
Working conditions include standing for long hours in a kitchen environment that can involve fluctuating temperatures and noise, with the physical capacity to lift and move heavy items. The job demands resilience, adaptability, and a proactive approach to managing multiple priorities. Gategroup values candidates who demonstrate excellence, integrity, passion, and accountability in their daily duties. This position offers an exciting opportunity to join a global leader in airline catering, working with a dedicated team to enhance the travel experience through exceptional culinary service and operational leadership.
Job Requirements
- Associates degree in culinary arts or culinary arts certification preferred
- Minimum 1-3 years experience as a chef or sous chef required
- Minimum 7 years experience as a cook required
- Previous supervisory experience in high volume food production preferred
- Ability to cook meals according to detailed specifications
- Ability to work in fast paced deadline driven environment
- Strong leadership skills
- Ability to manage a team
- Candidate must be comfortable with all levels of employees
- Ability to train others
- Ability to give feedback
- Excellent time management
- Strong organizational and communication skills
- Innovative
- Basic computer skills
- ServSafe certification preferred
- Excellent written and oral communication
- Bi-lingual in Spanish a plus
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 experience as a cook required
- Previous supervisory experience in high volume, manufacturing, food production, restaurant or catering preferred
- Experience in in-flight catering or high-volume food service preferred
- Ability to cook meals according to detailed specifications
- Ability to work in fast paced, deadline driven environment
- Strong effective leadership skills with team management experience
- Labor relations experience a plus
- Comfortable working with all levels of employees
- Ability to train others
- Ability to give constructive feedback
- Excellent time management and multitasking skills
- Strong organizational, analytical, communication, and leadership skills
- Innovative mindset with ability to improve operations
- Experience with menu design a plus
- Basic computer skills
- Microsoft Office knowledge preferred
- ServSafe certification preferred
- Excellent written and oral communication skills
- Bi-lingual in Spanish a plus
Job Duties
- Assist Executive Sous Chef or Executive Chef in designing and preparing meals for airline customers
- Provide culinary expertise and leadership
- Promote quality food services and ensure food safety and sanitation compliance
- Drive food production efforts with assistance of Food Supervisors
- Ensure food specifications and labor objectives meet company and customer requirements
- Supervise department for quality and quantity
- Ensure items are produced, dated, and coded correctly according to regulatory standards
- Manage attendance, set up paperwork, shift scheduling, and assign employees
- Order raw materials and produce additional meals as needed
- Prepare daily production sheets and assign tasks
- Train and re-train employees on proper preparation procedures
- Ensure safety procedures and cleanliness
- Manage daily hot and cold kitchen production for quality and consistency
- Ensure compliance with wage and hour policies
- Train and monitor employees for productivity and cost control
- Monitor manpower planning and schedule employees
- Drive employee retention and reduce turnover
- Coach, counsel, and prepare corrective actions in compliance with union agreements
- Review cost centers, job titles, and pay rates for union employees
- Complete all company-required training including ServSafe
- Comply with all company policies and procedures
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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