Executive Sous Chef — High-Volume Culinary Leader

gategroup; Newark (AR); 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

Employee Assistance Program

Commuter benefits

Employee Discounts

Weekly pay for union employees

Free hot healthy meals for unit roles

Job summary

gategroup in the USA seeks a senior culinary leader to support the Executive Chef across production, menu quality and cost management for airline accounts. You will oversee cooks, chefs and team leaders, driving recipe adherence, portioning and inventory control while minimizing waste.

This full-time role requires 7–10 years of progressive chef experience, a culinary degree, and CCC/ProChef II certification, with emphasis on HACCP and leadership to drive unit performance.

Qualifications

• Associates or Bachelor's degree in Culinary Arts required
• CCC/ACF or ProChef II certification required
• 7–10 years advancing chef roles with supervisory experience
• Experience in high-volume food production or catering environment
• In-flight catering experience preferred

Responsibilities

• Oversee food preparation and production to meet recipes and portion specs.
• Lead menu presentations, train staff on product specs and quality.
• Minimize waste through portion control, inventory and pull-system practices.
• Coach and develop cooks and Sous Chefs; implement corrective actions.
• Ensure HACCP, FDA, sanitation standards and safety compliance.
• Maintain safe, efficient operations and support unit performance goals

Skills

Menu planning & development

Team leadership

Food production & quality control

Waste reduction & portioning

Sanitation & safety (HACCP)

ServSafe certification

Education

Associate Degree or Bachelor Degree in the Culinary Arts

CCC Certification from ACF, ProChef II or equivalent

Job description

gategroup in the USA seeks a senior culinary leader to support the Executive Chef across production, menu quality and cost management for airline accounts. You will oversee cooks, chefs and team leaders, driving recipe adherence, portioning and inventory control while minimizing waste.

This full-time role requires 7–10 years of progressive chef experience, a culinary degree, and CCC/ProChef II certification, with emphasis on HACCP and leadership to drive unit performance.