Sous Chef - Japanese Cuisine

Sous Chef, Operations We’re looking for motivated, engaged people to help make everyone’s journeys better. Reporting to the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Chef in designing and preparing meals for Asian airline customers and will need to have experience in Asian culinary profiles. This role provides culinary expertise and leadership, promotes quality food services, and ensures food safety and sanitation requirements are followed. The position also drives the food production effort with the assistance of Food Supervisors. Compensation & Benefits Annual Hiring Range: $70,000 – $75,000 per year. Benefits include: Paid time off 401(k) with company match Company‑sponsored life insurance Medical, dental, vision plans Voluntary short‑term and long‑term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Employee discounts Weekly pay for union employees Free hot healthy meals for unit operations roles Responsibilities 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 system is adhered to correctly (FDA, USDA, HACCP and other governmental regulations). Keep account of attendance, set up paperwork, schedule each shift, 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 sheets and assign tasks to employees, directing them through the use of the production sheet and passenger counts. Manage all food items after requisitioning them from the storeroom and conduct training and recurrent training of all employees on proper procedures of preparation. Ensure safety procedures are adhered to; maintain cleanliness through 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, guaranteeing employees get rest and meal breaks and ensuring company processes are followed. Train and monitor employees on proper work procedures to maximize productivity while minimizing labor and food expenses. Monitor daily manpower planning and schedule employees. Retain employees and reduce turnover. Coach, counsel, and prepare corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s). Review and ensure employees in chain of command are in the correct cost centers and job titles. Review and ensure union‑represented employees’ pay rates are correct based on wage scales and seniority. Ensure all company‑required training is completed, including ServSafe compliance and all other required policies, procedures, and processes. Qualifications Education: Associate’s degree in Culinary Arts or Culinary Arts certification preferred. Work Experience: Minimum 1‑3 years as a Chef and/or Sous Chef required; minimum 7 years as a cook required. Previous supervisory experience in a high‑volume, manufacturing, food production, restaurant, or catering environment preferred. Minimum 3 years of Japanese Cuisine in‑flight catering experience or experience in a high‑volume food service environment preferred. 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 successfully manage a team of cooks. Current or previous labor relations experience is a plus. Comfortable with all levels of employees and able to drive positive program change. Ability to train others and provide constructive feedback daily. Excellent time‑management skills. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills. Innovative and able to make changes to improve the work environment and unit performance. Experience with menu design is a plus. Basic computer skills required; working knowledge of Microsoft Office products preferred. ServSafe certified is preferred. Excellent written and oral communication skills; bilingual in Spanish is a plus. Work Environment & Requirements Regularly stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility, there may be physical discomfort due to temperature and noise. Must lift, push, pull, and move product, equipment, and supplies exceeding twenty‑five (25) pounds. A rotating schedule of over 55 hours per week is typical. EEO 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 other categories under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We anticipate that this job will close on 06/02/2026. #J-18808-Ljbffr gategroup