Executive Sous Chef

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

Benefits offered by this job

Paid time off

401k with match

Life insurance

Medical plan

Dental plan

Vision plan

Disability insurance

EAP

Commuter benefits

Employee discounts

Weekly pay for union employees

Free meals

Job summary

Gategroup in Newark, NJ is seeking an Executive Sous Chef to support the Executive Chef and lead Chefs, Cooks, and production staff in a high-volume airline catering unit.

You will ensure quality food service across multiple accounts, manage menu execution, control waste, and enforce sanitation and safety standards in line with HACCP and FDA regulations. Reports to the Executive Chef and steps in when needed.

Qualifications

• Experience leading chefs, cooks and production staff.
• Excellent menu and product quality oversight.
• Knowledge of HACCP, FDA regulations, and food safety.

Responsibilities

• Oversee food preparation and production across all areas to ensure quality and compliance.
• Plan menu presentations and ensure recipe and portion specs meet customer requirements.
• Minimize waste through portion control, production planning, and inventory management.
• Coach and mentor staff; enforce sanitation and safety standards; lead in absence of Executive Chef.

Job description

We’re looking for motivated, engaged people to help make everyone’s journeys better.

The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef.

Annual Hiring Range/Hourly Rate

• $95K- $100K Per Hour/Per Year

Benefits

• Paid time off
• 401k, 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
• Weekly pay for union employees
• Free hot healthy meals for unit operations roles

Main Duties and Responsibilities

Functional

• Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, overboarding over-production, and inventory control. In the absence of the Executive Chefs as the Culinary Lead for the unit.
• Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications as required by the customer. Understands menu and product specifications and insure menu employee training is completed.

• Insures waste is minimizes through oversight of proper portion and production management with all chefs throughout the production areas. Using a “Pull System”, Insure accurate and timely inventories are completed so requisitions are based on demand.

• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource support to Executive Chef and operations management.

• Acts to identifying and resolving problems, completes timely audits, and serves as a “Change Agent”.

• Assist as the support lead for menu presentations works with the Executive Chef to insure products, production, and costs are efficiently managed and all variances are noted.

• Responsible for coaching, counseling, and preparing corrective action for employees.

• Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.

• Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.

• Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.

• Works with management staff to improve performance of the unit.