Japanese Sous Chef

Overview We’re looking for motivated, engaged people to help make everyone’s journeys better. Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Japanese Sous Chef assists in designing and preparing meals for airline customers. Annual Hiring Range: $80,164.40 - $85,000.00 per year. Responsibilities Ensure food specifications and labor objectives meet company and customer requirements. Supervise the department for quality and quantity; ensure items are produced and dated according to specification, and coding system is adhered to correctly (e.g. FDA, USDA, HACCP and other regulatory requirements). Maintain attendance records, schedule shifts, and assign employees to specified sections for schedule optimization. Order raw material from storeroom and produce extra meals at last minute as needed. Prepare daily production sheet, assign tasks to employees, and direct employees through use of production sheet and passenger counts. Provide training and recurrent training of all employees on proper preparation procedures. Ensure safety procedures are adhered to; maintain cleanliness throughout the shift to ensure quality product. Manage daily production of hot and/or cold kitchens for quality and consistency. Ensure compliance with company Wage & Hour policy, including rest and meal breaks and adherence to company processes. Train and monitor employees on proper work procedures to maximize productivity with minimal labor and food expenses. Monitor daily manpower planning and schedule employees. Reduce employee turnover and retain staff. Coach, counsel and prepare corrective actions for employees in compliance with union or collective bargaining agreements. Review and ensure employees in chain of command have correct cost centers and job titles. Review and ensure union‑represented employees’ pay rates are correct based on wage scales and seniority. Ensure employees complete all required company training, including ServSafe. Maintain compliance with all company required policies, procedures, and processes, including required training. Benefits Paid time off 401k with company match Company‑sponsored life insurance Medical, dental, and vision plans Voluntary short‑term and long‑term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Commuter benefits Employee discounts Free hot healthy meals for unit operations roles Qualifications Associates degree in Culinary Arts or a Culinary Arts certification preferred. Minimum 1‑3 years experience as a Chef and/or Sous Chef. Minimum 7 years experience as a cook. 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 and effective leadership skills; ability to manage a team of cooks. Ability to train others. Ability to give negative and positive feedback to employees daily. Excellent time‑management skills and ability to handle multiple tasks while prioritizing. Strong organizational, analytical, communication and leadership skills. Innovative mindset and ability to improve operations. Experience with menu design a plus. Basic computer skills; Microsoft Office proficiency a plus. Experience in authentic Japanese cuisine. Technical Skills ServSafe Certified preferred. Language / Communication Skills Excellent written and oral communication skills. Bi‑lingual in Japanese a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full‑Time Travel %: Yes – Up to 25% Exemption Classification: Exempt Work Environment / Requirements of the Job Regularly stands, bends, lifts, and moves intermittently during shifts of 10+ hours. Normal production kitchen facility may involve physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, and supplies, in excess of 25 pounds. Rotating schedule of over 55 hours per week is typical. 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. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: #J-18808-Ljbffr Gategroup Holding