Executive Sous Chef — High-Volume Kitchen Leader

gategourmet; Denver (CO); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Voluntary health plans

Employee Discounts

Free meals for certain roles

Job summary

gategroup is seeking a skilled kitchen supervisor to lead daily production in a high-volume catering environment. You will ensure adherence to food specifications, labor objectives, and regulatory standards while guiding a team for quality and efficiency.

The role requires strong leadership, scheduling acumen, and hands-on supervision of cooks in hot and cold kitchen operations. Prior airline catering or similar experience is a plus, with potential for advancement.

Qualifications

• Associates degree in the Culinary Arts or a Culinary Arts certification preferred.
• Minimum 1-3 years of experience as a Chef and/or Sous Chef required.
• Minimum 7 years of experience as a cook required.
• Previous supervisory experience in high-volume food production preferred.
• In-flight catering or high-volume food service experience preferred.
• Ability to cook meals according to detailed specifications.
• Ability to work in a fast paced, deadline driven environment.
• Strong leadership and team management abilities.
• Comfortable with all levels of employees and driving positive program change.

Responsibilities

• Ensure food specifications and labor objectives meet company and customer requirements.
• Supervise department for quality and quantity; ensure items are produced and dated according to specifications and coding.
• Set up shifts, assign employees to sections, and optimize schedules.
• Order raw materials and cover last-minute meal production.
• Prepare daily production sheet and direct tasks and passenger counts.

Skills

Leadership

Time management

Communication

Training

Problem solving

Bilingual Spanish

Team leadership

Education

Associates degree in Culinary Arts

Tools

Microsoft Office

Job description

gategroup is seeking a skilled kitchen supervisor to lead daily production in a high-volume catering environment. You will ensure adherence to food specifications, labor objectives, and regulatory standards while guiding a team for quality and efficiency.

The role requires strong leadership, scheduling acumen, and hands-on supervision of cooks in hot and cold kitchen operations. Prior airline catering or similar experience is a plus, with potential for advancement.