Lead Sous Chef — High-Volume Airline Kitchen

gategroup; New York (NY); On-site; USD 68,000 - 73,000; Full time

Benefits offered by this job

Paid time off

401k with company match

Company sponsored life insurance

Medical, dental, vision plans

Voluntary short-term/long-term-disabil

Voluntary life, accident, and hospital

Employee Assistance Program

Employee Discounts

Free hot healthy meals for unit ops

Job summary

gategroup is seeking a motivated Sous Chef, Operations to assist the Executive Chef in designing and preparing meals for airline customers. You will provide culinary leadership, drive production in a fast-paced kitchen, and ensure compliance with safety and sanitation standards.

The role involves supervising up to 40 team members, optimizing labor, and ensuring meals meet specifications, with opportunities to influence menu design and efficiency.

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.

Responsibilities

• Supervises daily production for hot and cold kitchens to ensure quality and consistency.
• Ensures safety procedures and sanitation standards are followed at all times.
• Manages labor planning, scheduling, and coaching to achieve performance goals.
• Trains employees on proper procedures and reduces turnover in compliance with union agreements.

Skills

Culinary leadership

Food production

Labor management

Menu design

Microsoft Office

Education

Associates degree in Culinary Arts

Culinary Arts certification

Tools

ServSafe Certification

Job description

gategroup is seeking a motivated Sous Chef, Operations to assist the Executive Chef in designing and preparing meals for airline customers. You will provide culinary leadership, drive production in a fast-paced kitchen, and ensure compliance with safety and sanitation standards.

The role involves supervising up to 40 team members, optimizing labor, and ensuring meals meet specifications, with opportunities to influence menu design and efficiency.