Airline Kitchen Leader: High-Volume Culinary Ops

gategroup; Seattle (WA); On-site; USD 80,000 - 82,000; Full time

Benefits offered by this job

Paid time off

401k with company match

Life insurance

Medical, dental, vision plans

Disability insurance

Life, accident, and hospital plans

Employee Assistance Program

Commuter benefits

Employee Discounts

Free hot meals

Job summary

gategroup is seeking an experienced Sous Chef, Operations to assist the Executive Sous Chef, Operations in designing and preparing meals for airline customers. You will lead food production, ensure quality, and enforce safety standards in a high-volume environment.

The role requires strong leadership, scheduling, and training capabilities, with responsibilities across hot and cold kitchens and compliance with wage/hour policies and union agreements.

Qualifications

• 1–3 years of experience as a Chef or Sous Chef.
• 7+ years of experience as a cook.
• Supervisory experience in high-volume food production or catering preferred.

Responsibilities

• Ensure food specs and labor objectives meet requirements.
• Supervise department for quality and quantity; ensure items are produced and dated per specification and regulations.
• Keeps attendance, sets up paperwork, schedules shifts and assigns employees to sections.
• Orders raw materials and produces extra meals as needed.
• Prepares daily production sheet and directs tasks using passenger counts.
• Train employees on proper procedures and safety.

Skills

Leadership

Food safety

Team management

Culinary production

Communication

Education

Associates degree in Culinary Arts

Tools

ServSafe Certification

Microsoft Office

Job description

gategroup is seeking an experienced Sous Chef, Operations to assist the Executive Sous Chef, Operations in designing and preparing meals for airline customers. You will lead food production, ensure quality, and enforce safety standards in a high-volume environment.

The role requires strong leadership, scheduling, and training capabilities, with responsibilities across hot and cold kitchens and compliance with wage/hour policies and union agreements.