Flight Kitchen Exec Sous Chef – Lead Culinary Team

gategroup; Seattle, Northern (WA, KY); Hybrid; USD 85,000 - 95,000; Full time

Job summary

gategroup is seeking an Executive Sous Chef to support the Executive Chef in supervising daily meal production for airline accounts in a high-volume catering unit in the USA. You will lead Chefs, Cooks and production staff to ensure quality and compliance.

Must have 7–10 years of progressive culinary leadership, HACCP and ServSafe familiarity, strong coaching skills, and the ability to train staff in a fast-paced environment. Travel up to 10% may be required.

Qualifications

• Education: Associate or Bachelor degree in the Culinary Arts or related field.
• Certification as CCC from ACF, ProChef II or equivalent.
• Work Experience: 7-10 years in progressive Chef growth positions.
• Supervisory experience in high-volume food production environment.
• In-flight catering or high-volume food service experience.
• Strong leadership, time management and communication skills.
• Language: excellent written and oral communication; multilingual a plus.

Responsibilities

• Oversee food preparation and production to ensure quality and portion specifications.
• Lead chefs, cooks and production staff across all production areas.
• Minimize waste and manage inventory with portion control and production planning.
• In absence of Executive Chef, act as Culinary Lead and guide kitchen operations.
• Ensure menu presentations follow recipes and specifications and train staff accordingly.
• Monitor safety, HACCP compliance and adherence to FDA and company policies.
• Coach, counsel and provide corrective action to employees.
• Maintain and train on ServSafe Sanitation practices.
• Produce reports on production, costs, and productivity for leadership.
• Maintain equipment and oversee preventive maintenance and repairs.

Skills

Leadership

Communication

Multilingual

Education

Associate/Bachelor in Culinary Arts

CCC or ProChef II certification

Job description

gategroup is seeking an Executive Sous Chef to support the Executive Chef in supervising daily meal production for airline accounts in a high-volume catering unit in the USA. You will lead Chefs, Cooks and production staff to ensure quality and compliance.

Must have 7–10 years of progressive culinary leadership, HACCP and ServSafe familiarity, strong coaching skills, and the ability to train staff in a fast-paced environment. Travel up to 10% may be required.