Airline Kitchen Executive Sous Chef | High-Volume Catering

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

Benefits offered by this job

Paid time off

401k with company match

Life insurance

Medical, dental, vision plans

Disability insurance

Commuter benefits

Employee Discounts

Weekly pay

Job summary

gategroup is seeking an Executive Sous Chef for our Newark unit to lead culinary teams in high-volume airline catering operations. The role reports to the Executive Chef and drives menu quality, production planning, and cost control across multiple production areas.

Responsibilities include coaching 2–3 Sous Chefs, ensuring HACCP compliance, safety standards, and timely execution of meals for diverse international accounts.

Qualifications

• Associate or Bachelor’s degree in Culinary Arts.
• CCC certification from ACF or ProChef II or equivalent.
• 7–10 years in progressive chef roles.
• 1–3 years of supervisory experience in high-volume food production or catering.
• In-flight catering or high-volume food service experience preferred.
• Strong leadership and time-management skills.

Responsibilities

• Oversee food preparation and production to drive menu quality.
• Lead Chefs, Cooks and production staff; minimize waste and control portions.
• Ensure menu presentations meet recipes and portion specs; train staff.
• Coach and develop kitchen staff; manage performance and corrective actions.
• Maintain HACCP, FDA safety standards and sanitation compliance across units.
• Drive operational metrics and cost controls to improve unit performance.

Skills

Culinary leadership

Menu development

High-volume production

Food safety

Training

Education

Associate or Bachelor’s in Culinary Arts

CCC certification or ProChef II

Tools

ServSafe

Microsoft Office

Job description

gategroup is seeking an Executive Sous Chef for our Newark unit to lead culinary teams in high-volume airline catering operations. The role reports to the Executive Chef and drives menu quality, production planning, and cost control across multiple production areas.

Responsibilities include coaching 2–3 Sous Chefs, ensuring HACCP compliance, safety standards, and timely execution of meals for diverse international accounts.