Cold Food (Banquet) Sous Chef

We’re looking for motivated, engaged people to help make everyone’s journeys better. Annual Hiring Range $70,000 - 73,000 Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short‑term/long‑term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Commuter benefit Employee Discounts Main Duties and Responsibilities Designs and prepares meals for airline customers under the direction of the Executive Sous Chef or Executive Chef. 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. Ensures 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 is adhered to correctly. Maintains attendance records, sets up paperwork, schedules shifts, and assigns employees to sections for schedule optimization. Orders raw material from storeroom and produces extra meals at last minute as needed. Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts. Responsibly handles all food items after requisitioning them from the storeroom; provides training and recurrent training of all employees on proper procedures of preparation. Ensures safety procedures are adhered to; maintains cleanliness through shift to ensure quality product. Manages daily production of hot and/or cold kitchens for quality and consistency. Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed. Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses. Monitors daily manpower planning and schedules employees. Responsible for employee retention and reducing employee turnover. Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s). Reviews and ensures employees in chain of command are in correct cost centers and correct job titles. Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority. Ensures employee complies with required training including ServSafe. Compliance with all company required policies, procedures and processes including required training. Qualifications Education Associate’s degree in the Culinary Arts or a Culinary Arts certification is 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 working 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. Previous labor relations experience is a plus, but not required. Comfortable with all levels of employees and able to drive positive program change. Ability to train others. Ability to give negative and positive feedback to employees daily. Excellent time management skills; handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills. Innovative and able to make changes to improve operation and unit performance. Experience with menu design a plus. Basic computer skills; working knowledge of Microsoft Office products preferred. Technical Skills ServSafe certified is preferred. Language / Communication Skills Excellent written and oral communication skills. Bi‑lingual 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 of the Job Regularly stands, bends, lifts, and moves intermittently during shifts of 10+ hours. Normal production kitchen facility may have 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. Employer Information Employee benefits and responsibilities, budget/responsibility: N/A. Organization structure includes direct manager: Executive Sous Chef, Operations or Executive Chef, Operations. Number of direct reports: Up to 40, varies by unit. Dotted line reports: N/A. Estimated total team size: Up to 40. Equal Employment Opportunity 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. Legal Disclaimers 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. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: #J-18808-Ljbffr Gategroup Holding