gategourmet
Position
Sous Chef, Operations – reporting to the Executive Sous Chef or Executive Chef for the unit, the Sous Chef, Operations assists in designing and preparing meals for airline customers. Base Pay Range
$80,000.00 per year – $85,000.00 per year Responsibilities
Provide culinary expertise and leadership; promote quality food services and ensure food safety and sanitation requirements are followed. Drive the food production effort with the assistance of Food Supervisors. Ensure food specifications and labor objectives meet all company and customer requirements. Supervise the department for quality and quantity; ensure items are produced, dated, and coded according to specification and regulations such as FDA, USDA, HAACP, and other governmental regulations. Maintain attendance records, set up paperwork, schedule each shift, and assign employees to specified sections. Order raw material from storeroom and produce extra meals as needed. Prepare daily production sheet and assign tasks to employees; work with and direct employees through the use of the production sheet and passenger counts. Ensure safety procedures are adhered to; maintain cleanliness throughout the shift. Manage daily production of hot and/or cold kitchens for quality and consistency. Ensure compliance with company wage & hour policy, including employee rest & meal breaks and proper process compliance. Train and monitor employees on proper work procedures to maximize productivity while minimizing labor and food expenses. Monitor daily manpower planning and schedule employees. Focus on employee retention and reducing turnover. Coach, counsel, and prepare corrective actions for employees in compliance with applicable union/collective bargaining agreements. Review and ensure employees in the chain of command are in the correct cost centers and job titles. Verify union‑represented employees’ pay rates are correct based on wage scales and seniority. Ensure completion of all company‑required training, including ServSafe. Maintain compliance with all company policies, procedures, and processes, including required training. Qualifications
Education: Associate’s degree in Culinary Arts or a Culinary Arts certification preferred. Work Experience: Minimum 1‑3 years of experience as a Chef and/or Sous Chef required. Minimum 7 years of experience as a cook required. Previous supervisory experience in a high‑volume, manufacturing, food production, restaurant or catering environment preferred. In‑flight catering experience or experience in a high‑volume food service environment preferred. Job Skills: Ability to cook meals according to detailed specifications. Ability to work in a fast‑paced, deadline‑driven environment. Strong leadership skills and ability to manage a team of cooks. Comfortable with all employee levels and ability to drive positive program change. Ability to train others and give constructive feedback. Excellent time management and organizational skills. Innovative, able to make operational changes to improve work environment and unit performance. Basic computer skills; working knowledge of Microsoft Office preferred. Technical Skills: ServSafe certification preferred. Language / Communication Skills: Excellent written and oral communication skills. Bilingual in Spanish is a plus. Job Dimensions
Geographic Responsibility: USA Type of Employment: Full‑Time Travel: Yes – Up to 25% Exemption Classification: Exempt Internal Relationships: All production areas External Relationships: Airline customers Work Environment / Requirements
Periodically stands, bends, lifts, and moves during shifts of 10+ hours. May experience physical discomfort from temperature and noise in a normal production kitchen facility. Must lift, push, pull, and move product, equipment, supplies, etc., in excess of 25 pounds. Typical rotating schedule of over 55 hours per week. Organization Structure
Direct Line Manager: Executive Sous Chef, Operations or Executive Chef, Operations. Number of Direct Reports: Varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen). Estimated Total Size of Team: Up to 3, varies by unit. Equity and Inclusion Statement
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 any other category under applicable law. The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.
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Sous Chef, Operations – reporting to the Executive Sous Chef or Executive Chef for the unit, the Sous Chef, Operations assists in designing and preparing meals for airline customers. Base Pay Range
$80,000.00 per year – $85,000.00 per year Responsibilities
Provide culinary expertise and leadership; promote quality food services and ensure food safety and sanitation requirements are followed. Drive the food production effort with the assistance of Food Supervisors. Ensure food specifications and labor objectives meet all company and customer requirements. Supervise the department for quality and quantity; ensure items are produced, dated, and coded according to specification and regulations such as FDA, USDA, HAACP, and other governmental regulations. Maintain attendance records, set up paperwork, schedule each shift, and assign employees to specified sections. Order raw material from storeroom and produce extra meals as needed. Prepare daily production sheet and assign tasks to employees; work with and direct employees through the use of the production sheet and passenger counts. Ensure safety procedures are adhered to; maintain cleanliness throughout the shift. Manage daily production of hot and/or cold kitchens for quality and consistency. Ensure compliance with company wage & hour policy, including employee rest & meal breaks and proper process compliance. Train and monitor employees on proper work procedures to maximize productivity while minimizing labor and food expenses. Monitor daily manpower planning and schedule employees. Focus on employee retention and reducing turnover. Coach, counsel, and prepare corrective actions for employees in compliance with applicable union/collective bargaining agreements. Review and ensure employees in the chain of command are in the correct cost centers and job titles. Verify union‑represented employees’ pay rates are correct based on wage scales and seniority. Ensure completion of all company‑required training, including ServSafe. Maintain compliance with all company policies, procedures, and processes, including required training. Qualifications
Education: Associate’s degree in Culinary Arts or a Culinary Arts certification preferred. Work Experience: Minimum 1‑3 years of experience as a Chef and/or Sous Chef required. Minimum 7 years of experience as a cook required. Previous supervisory experience in a high‑volume, manufacturing, food production, restaurant or catering environment preferred. In‑flight catering experience or experience in a high‑volume food service environment preferred. Job Skills: Ability to cook meals according to detailed specifications. Ability to work in a fast‑paced, deadline‑driven environment. Strong leadership skills and ability to manage a team of cooks. Comfortable with all employee levels and ability to drive positive program change. Ability to train others and give constructive feedback. Excellent time management and organizational skills. Innovative, able to make operational changes to improve work environment and unit performance. Basic computer skills; working knowledge of Microsoft Office preferred. Technical Skills: ServSafe certification preferred. Language / Communication Skills: Excellent written and oral communication skills. Bilingual in Spanish is a plus. Job Dimensions
Geographic Responsibility: USA Type of Employment: Full‑Time Travel: Yes – Up to 25% Exemption Classification: Exempt Internal Relationships: All production areas External Relationships: Airline customers Work Environment / Requirements
Periodically stands, bends, lifts, and moves during shifts of 10+ hours. May experience physical discomfort from temperature and noise in a normal production kitchen facility. Must lift, push, pull, and move product, equipment, supplies, etc., in excess of 25 pounds. Typical rotating schedule of over 55 hours per week. Organization Structure
Direct Line Manager: Executive Sous Chef, Operations or Executive Chef, Operations. Number of Direct Reports: Varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen). Estimated Total Size of Team: Up to 3, varies by unit. Equity and Inclusion Statement
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 any other category under applicable law. The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.
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