Airline Catering Culinary Leader

Gategroup Holding; Newark (NJ); On-site; USD 95,000 - 100,000; Full time

Benefits offered by this job

Paid time off

401k with company match

Medical, dental, vision plans

Commuter benefits

Employee Discounts

Weekly pay for union employees

Job summary

Gategroup Holding is seeking an Executive Sous Chef to support the Executive Chef in a high-volume airline catering unit in the USA. You will oversee production across all areas, drive menu quality, reduce waste, and manage a team of chefs and cooks.

The role requires 7–10 years in progressive chef roles with supervisory experience, along with culinary degrees and ServSafe/AP-level credentials. Exemption status and full-time hours apply.

Qualifications

• Associate or Bachelor degree in Culinary Arts; formal culinary education required.
• CCC from ACF or ProChef II or equivalent certification.
• 7–10 years progressive Chef experience; 1–3 years supervisory in high-volume production.
• In-flight catering or high-volume food service experience required.
• Strong leadership, communication, and training abilities; HACCP knowledge.

Responsibilities

• Drive menu and product quality by overseeing food preparation and production.
• Coach and supervise Chefs, Cooks, and production staff; lead in Executive Chef's absence.
• Minimize waste, manage inventory, and ensure adherence to recipes and portions.
• Ensure HACCP and FDA safety standards; monitor sanitation and safety procedures.
• Develop staff, onboard cooks, and complete required training.

Skills

Leadership

Time management

Communication

Staff training

Problem solving

Quality control

Education

Associate/Bachelor in Culinary Arts

ACF CCC or ProChef II certification

Tools

Microsoft Office

ServSafe Certification

Job description

Gategroup Holding is seeking an Executive Sous Chef to support the Executive Chef in a high-volume airline catering unit in the USA. You will oversee production across all areas, drive menu quality, reduce waste, and manage a team of chefs and cooks.

The role requires 7–10 years in progressive chef roles with supervisory experience, along with culinary degrees and ServSafe/AP-level credentials. Exemption status and full-time hours apply.