Executive Sous Chef

We’re looking for motivated, engaged people to help make everyone’s journeys better. The Executive Sous Chef supports the Executive Chef in daily monitoring of the preparation of pre‑designed meals for multi‑customer accounts, managing Chefs, Cooks, and production staff in all food production areas of a large catering unit. The role promotes and insures quality food services to airline clients and oversees product management and waste in a high‑volume, international customer mix. Reports to the Executive Chef and acts as lead chef in the Executive Chef’s absence. Salary Range $85,000 - $95,000.00 Benefits Paid time off 401(k) 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 benefits Employee discounts Free healthy meals for unit operations roles Main Duties and Responsibilities Act in support of the Executive Chef to drive menu and product quality by overseeing food preparation, consulting with the Buyer; chefs, cooks, and team leaders; minimizing waste through portioning, over‑production control, and inventory management. Serve as Culinary Lead for the unit in the Executive Chef’s absence. Ensure menu presentations are planned, set up, and specifications reviewed to comply with recipes and portion specifications required by the customer. Provide menu and product training to staff. Minimize waste through proper portion and production management; use a pull system to keep accurate inventories. Contribute information and analysis to strategic plans and reviews; prepare action plans; implement production, productivity, quality, and customer‑service standards; support the Executive Chef and operations management. Identify and resolve problems; conduct timely audits; act as a change agent. Assist in menu presentations to ensure products, production, and costs are efficiently managed and variances noted. Coach, counsel, and provide corrective action for employees. Maintain a safe, healthy work environment; enforce sanitation and federal, state, local regulations; oversee food safety; review accident and disaster plans. Ensure quality production standards are followed; enforce HACCP, FDA, and safety regulations and company policies. Communicate meal cycles timely and accurately; monitor yields to maximize usage. Collaborate with management to improve unit performance. Maintain professional and technical knowledge through workshops, publications, and industry networks. Ensure cooks and Sous chefs have required skills; monitor proper procedures and productivity with minimal labor and food expenses. Assist in training cooks and culinary employee onboarding and retention. Qualifications Associate or Bachelor’s Degree in Culinary Arts or related field (formal culinary education) required. Certification as CCC from ACF, ProChef II, or equivalent required. Minimum 7‑10 years of progressive chef growth positions. Minimum 1‑3 years supervisory experience in high‑volume, manufacturing or catering environment. In‑flight catering or high‑volume food service experience required. Technical Skills Ability to cook meals per detailed specifications. Work in fast‑paced, deadline‑driven environment. Strong leadership skills; manage staff of 2‑3 Sous Chefs and production employees. Experience with labor relations a plus. Comfortable with all employee levels; drive positive program change. Training others. Give positive and negative feedback daily. Excellent time management; handle multiple tasks. Strong organizational, analytical, communication, and leadership skills. Innovative; make operational changes to improve environment and performance. Basic computer skills; Microsoft Office knowledge preferred. ServSafe Certified preferred; ability to obtain ServSafe Certification required. Language / Communication Skills Excellent written and oral communication. Multilingual (plus). Job Dimensions Geographic responsibility: USA. Employment type: Full‑time. Travel: Up to 10%. Exemption classification: Exempt. Work hours: Rotating schedule up to 55 hours per week; shifts of 10+ hours; regular standing, bending, lifting, and moving tasks; may require lifting >25 pounds. Equal Opportunity 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. #J-18808-Ljbffr Gategroup Holding