Japanese Sous Chef

Job Overview We’re looking for motivated, engaged people to help make everyone’s journeys better. This role is Japanese Sous Chef, Operations, reporting to the Executive Sous Chef or Executive Chef to design and prepare meals for airline customers. Responsibilities Provide culinary expertise and leadership; promote quality food services, ensuring food safety and sanitation requirements are met. Drive food production effort with assistance of Food Supervisors. Ensure food specifications and labor objectives meet all company and customer requirements. Supervise the department for quality and quantity, ensuring items are produced and dated according to specification and coding systems are adhered to. Maintain attendance records, schedule shifts, and assign employees to sections. Order raw material from storeroom and produce extra meals at last minute as needed. Prepare daily production sheets and assign tasks to employees; coordinate with passenger counts. Train employees on proper preparation procedures; enforce safety procedures and maintain cleanliness throughout shifts. Manage daily production of hot and/or cold kitchens for quality and consistency; ensure compliance with Company Wage & Hour policy. Train and monitor employees on proper work procedures to maximize productivity while minimizing labor and food expenses. Monitor daily manpower planning and schedule employees, focusing on retention and reducing turnover. Coach, counsel, and prepare corrective actions for employees in compliance with union and collective bargaining agreements. Verify employee cost centers, job titles, and union pay rates are correct based on wage scales and seniority. Ensure completion of all required company training, including ServSafe compliance. Qualifications Associate degree in Culinary Arts or a Culinary Arts certification preferred. Minimum 1-3 years of experience as a Chef or Sous Chef; minimum 7 years of experience as a cook. Previous supervisory experience in a high-volume, manufacturing, food production, restaurant or catering environment preferred. In-flight catering experience or high-volume food service experience preferred. Ability to cook meals according to detailed specifications. Strong leadership skills and ability to manage a team of cooks. Experience in authentic Japanese cuisine. ServSafe Certified is preferred. Excellent written and oral communication skills; bilingual in Japanese is a plus. Excellent time-management, organizational, analytical, and communication skills. Ability to train others and provide constructive feedback. Basic computer skills; Microsoft Office knowledge preferred. Compensation Annual hiring range: $80,164.40 – $85,000.00 per annum. 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 hot healthy meals for unit operations roles 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, please visit #J-18808-Ljbffr