Gategroup
We’re looking for motivated, engaged people to help make everyone’s journeys better.
Overview The Executive Sous Chef supports the Executive Chef in the daily operations and management of all culinary activities, ensuring the efficient preparation of pre-designed meals for multi-customer accounts. With a focus on quality and consistency, the Executive Sous Chef oversees the work of all Chefs, Cooks, and production staff across all food production areas in a large catering unit. Additionally, this role includes oversight of the Make & Pack department, ensuring that all meals are accurately prepared, packaged, and ready for distribution according to client specifications. The Executive Sous Chef plays a key role in managing food production for airline clients and overseeing product management and waste control in a high-volume and complex environment, often serving an international customer mix. This role reports directly to the Executive Chef and acts as the lead chef in their absence, ensuring smooth operations and adherence to food safety and quality standards.
Main Duties and Responsibilities
Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, overboarding over-production, and inventory control.
In the absence of the Executive Chefs as the Culinary Lead for the unit
Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications as required by the customer.
Understands menu and product specifications and insure menu employee training is completed.
Insures waste is minimizes through oversight of proper portion and production management with all chefs throughout the production areas. Using a “Pull System”, Insure s accurate and timely inventories are completed so requisitions are based on demand.
Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource support to Executive Chef and operations management.
Acts to identifying and resolving problems, completes timely audits, and serves as a “Change Agent”
Assist as the support lead for menu presentations works with the Executive Chef to insure products, production, and costs are efficiently managed and all variances are noted.
Responsible for coaching, counseling, and preparing corrective action for employees
Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
Works with management staff to improve performance of the unit
Training & Development
Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.
Must ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
Assists in the development and training of cooks as required
Responsible for culinary employee onboarding and retention
Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.
Products
Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; insuring preventive maintenance and repairs; evaluating the unit cooking equipment against the current needs and future expectations.
Processes
Initiates and supports NPT and timesaving production techniques, training others in specialty techniques
Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.
Qualifications
Education:
Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required.
Certification:
CCC from ACF, ProChef II or equivalent
Work Experience:
Minimum 7-10 years in progressive Chef growth positions; minimum 1-3 years supervisory experience in high volume, manufacturing, food production, and catering environment; in-flight catering experience or high-volume food service experience required.
Technical Skills:
Ability to cook meals to detailed specifications; ability to work in a fast-paced environment; strong leadership skills to manage 2-3 Sous Chefs and production staff; ServSafe certification preferred or required; ability to train others; ability to give feedback; strong time management, organizational, analytical, communication, and leadership skills; basic computer skills; working knowledge of Microsoft Office preferred.
Language / Communication Skills:
Excellent written and oral communication; multilingual is a plus.
Job Dimensions
Geographic Responsibility:
USA
Type of Employment:
Full-Time
Travel %:
Yes – Up to 10%
Exemption Classification:
Exempt
Internal Relationships:
all production areas
External Relationships:
airline customers
Work Environment / Requirements of the Job
Regularly stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of 25 pounds.
A rotating schedule of over 55 hours per week is typical.
gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law.
For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: 70 eeopost.pdf
We anticipate that this job will close on: 11/28/2025
If you want to be part of a team that helps make travel and culinary memories, join us!
#J-18808-Ljbffr
Overview The Executive Sous Chef supports the Executive Chef in the daily operations and management of all culinary activities, ensuring the efficient preparation of pre-designed meals for multi-customer accounts. With a focus on quality and consistency, the Executive Sous Chef oversees the work of all Chefs, Cooks, and production staff across all food production areas in a large catering unit. Additionally, this role includes oversight of the Make & Pack department, ensuring that all meals are accurately prepared, packaged, and ready for distribution according to client specifications. The Executive Sous Chef plays a key role in managing food production for airline clients and overseeing product management and waste control in a high-volume and complex environment, often serving an international customer mix. This role reports directly to the Executive Chef and acts as the lead chef in their absence, ensuring smooth operations and adherence to food safety and quality standards.
Main Duties and Responsibilities
Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, overboarding over-production, and inventory control.
In the absence of the Executive Chefs as the Culinary Lead for the unit
Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications as required by the customer.
Understands menu and product specifications and insure menu employee training is completed.
Insures waste is minimizes through oversight of proper portion and production management with all chefs throughout the production areas. Using a “Pull System”, Insure s accurate and timely inventories are completed so requisitions are based on demand.
Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource support to Executive Chef and operations management.
Acts to identifying and resolving problems, completes timely audits, and serves as a “Change Agent”
Assist as the support lead for menu presentations works with the Executive Chef to insure products, production, and costs are efficiently managed and all variances are noted.
Responsible for coaching, counseling, and preparing corrective action for employees
Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
Works with management staff to improve performance of the unit
Training & Development
Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.
Must ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
Assists in the development and training of cooks as required
Responsible for culinary employee onboarding and retention
Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.
Products
Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; insuring preventive maintenance and repairs; evaluating the unit cooking equipment against the current needs and future expectations.
Processes
Initiates and supports NPT and timesaving production techniques, training others in specialty techniques
Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.
Qualifications
Education:
Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required.
Certification:
CCC from ACF, ProChef II or equivalent
Work Experience:
Minimum 7-10 years in progressive Chef growth positions; minimum 1-3 years supervisory experience in high volume, manufacturing, food production, and catering environment; in-flight catering experience or high-volume food service experience required.
Technical Skills:
Ability to cook meals to detailed specifications; ability to work in a fast-paced environment; strong leadership skills to manage 2-3 Sous Chefs and production staff; ServSafe certification preferred or required; ability to train others; ability to give feedback; strong time management, organizational, analytical, communication, and leadership skills; basic computer skills; working knowledge of Microsoft Office preferred.
Language / Communication Skills:
Excellent written and oral communication; multilingual is a plus.
Job Dimensions
Geographic Responsibility:
USA
Type of Employment:
Full-Time
Travel %:
Yes – Up to 10%
Exemption Classification:
Exempt
Internal Relationships:
all production areas
External Relationships:
airline customers
Work Environment / Requirements of the Job
Regularly stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of 25 pounds.
A rotating schedule of over 55 hours per week is typical.
gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law.
For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: 70 eeopost.pdf
We anticipate that this job will close on: 11/28/2025
If you want to be part of a team that helps make travel and culinary memories, join us!
#J-18808-Ljbffr