Sous Chef, Operations (Cold Food)

Irving, TX, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $49,500.00 - $66,800.00

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 provisioning services, dedicated to delivering exceptional food and beverage experiences for airline customers worldwide. With a strong focus on quality, safety, and innovation, gategroup operates state-of-the-art catering facilities and employs skilled culinary professionals who work together to enhance the journey of millions of travelers. The company prides itself on its commitment to excellence, integrity, and teamwork, fostering a supportive and dynamic work environment for all employees. As an integral part of the airline industry, gategroup continually adapts to evolving customer needs and regulatory requirements, ensuring compliance with governmental standards such... Show More

Job Requirements

Associates degree in Culinary Arts or equivalent certification
Minimum 1-3 years experience as a Chef or Sous Chef
Minimum 7 years experience as a cook
Supervisory experience in a high volume food production or restaurant setting preferred
Must be able to cook according to detailed recipes
Ability to work under pressure in a fast-paced environment
Strong leadership and team management skills
Must complete required company training including ServSafe
Ability to communicate effectively with all levels of employees
Must be physically able to stand, lift and move heavy items over 25 pounds
Willingness to work long hours and rotating shifts
Commitment to comply with all safety and sanitation standards

Job Qualifications

Associates degree in Culinary Arts or Culinary Arts certification preferred
Minimum 1-3 years experience as a Chef or Sous Chef
Minimum 7 years experience as a cook
Previous supervisory experience in high volume, manufacturing, food production, restaurant or catering environment preferred
In-flight catering or high-volume food service experience 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 train others
Excellent written and oral communication skills
Basic computer skills and knowledge of Microsoft Office preferred
ServSafe certification preferred
Experience with labor relations is a plus
Bi-lingual in Spanish is a plus
Experience with menu design is a plus

Job Duties

Ensure food specifications and labor objectives meet company and customer requirements
Supervise department for quality and quantity, ensuring items are produced and dated according to specification and coding systems
Keep account of attendance, set up paperwork, organize shifts and assign employees to sections for schedule optimization
Order raw materials from storeroom and produce extra meals as needed
Prepare daily production sheets and assign tasks to employees
Train and monitor employees on proper preparation procedures
Ensure safety procedures are adhered to and maintain cleanliness during shifts
Manage daily production of hot and/or cold kitchens for quality and consistency
Ensure compliance with company wage and hour policies including rest and meal breaks
Monitor daily manpower planning and schedule employees
Coach, counsel, and prepare corrective actions for employees in compliance with union agreements
Review and verify employee job titles, cost centers, and pay rates
Complete all company-required training including ServSafe
Comply with company policies, procedures, and processes

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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