Flight Kitchen Sous Chef - High-Volume Culinary Leader

gategroup; Newark (AR); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Paid time off

401k with company match

Life insurance

Medical, dental, vision

Disability insurance

Voluntary life, accident

Employee Assistance Program

Employee discounts

Free hot meals

Job summary

gategroup is seeking a motivated Sous Chef, Operations to assist the Executive Sous Chef in designing and preparing meals for airline customers. You will provide culinary leadership, oversee food production, and ensure compliance with FDA/USDA/HAACP standards while driving quality and efficiency in a high-volume environment.

The role requires supervisory experience, 1–3 years as a Chef/Sous Chef, and 7 years as a cook, with a preference for in-flight or manufacturing catering experience.

Qualifications

• Associates degree or culinary certification preferred.
• Minimum 1–3 years as a Chef/Sous Chef required.
• Minimum 7 years of experience as a cook in high-volume settings.
• Supervisory experience in manufacturing/food production is preferred.
• In-flight catering or high-volume food service experience is a plus.

Responsibilities

• Ensure food specifications and labor objectives meet company and customer requirements.
• Supervise department for quality and quantity; ensure items are produced and dated per specifications and regulations.
• Set up shifts, assign employees, and optimize schedules.
• Order raw materials and manage production sheets and passenger counts.
• Train employees on proper procedures and ensure safety and cleanliness.

Skills

Cooking

Leadership

Time management

Communication

Training others

Spanish language

Education

Associates degree in the Culinary Arts or certification

Job description

gategroup is seeking a motivated Sous Chef, Operations to assist the Executive Sous Chef in designing and preparing meals for airline customers. You will provide culinary leadership, oversee food production, and ensure compliance with FDA/USDA/HAACP standards while driving quality and efficiency in a high-volume environment.

The role requires supervisory experience, 1–3 years as a Chef/Sous Chef, and 7 years as a cook, with a preference for in-flight or manufacturing catering experience.