Sous Chef

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 Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. Responsibilities 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. Responsible for ensuring 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 (e.g. FDA, USDA, HACCP and other governmental regulations). Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (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. Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation. Ensures safety procedures are adhered to; maintain 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 receive the rest and meal breaks and that 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 applicable union/collective bargaining agreements. Reviews and ensures employees in the 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. Employee must complete all company‑required training, including but not limited to ServSafe. Compliance with all company‑required policies, procedures and processes including required training. Salary range $65,000–70,000 per year. 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 benefits Employee discounts Free hot healthy meals for unit operations roles Education Associates degree in the 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 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 and effective leadership skills with the ability to manage a team of cooks. Current or previous labor relations experience is a plus, but not required. Comfortable interacting with all levels of employees and able to drive positive program change. Ability to train others required. Ability to give positive and negative feedback to employees on a daily basis. Excellent time‑management skills, handling multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Innovative and able to implement operational changes to improve the work environment and unit performance. Experience with menu design a plus. Basic computer skills required; working knowledge of Microsoft Office products preferred. Technical Skills ServSafe Certified preferred. Language / Communication Skills Must have 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: Regularly stands, bends, lifts, and moves during shifts of 10+ hours; normal production kitchen facility may involve temperature and noise discomfort; must lift, push, pull and move product, equipment, supplies, etc., in excess of 25 pounds; rotating schedule of over 55 hours per week typical. Budget / Revenue Responsibility: N/A Organization Structure: Direct Line Manager – Executive Sous Chef, Operations or Executive Chef, Operations. Number of Direct Reports: Up to 40, varies by unit. Estimated Total Size of Team: Up to 40, varies by unit. Company Values Employees at gategroup are expected to live our values of Excellence, Passion, Responsibility, and Respect. 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 California residents, please click here to view our California privacy notice. #J-18808-Ljbffr Gategroup Holding