Sous Chef

Gategroup Holding; Inwood (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 disability insurance

Voluntary life, accident, and hospital

Employee Assistance Program

Employee Discounts

Free hot healthy meals

Job summary

Gategroup Holding seeks an experienced Sous Chef to lead culinary operations for airline catering, ensuring quality, safety, and efficiency across hot and cold kitchens. You will train staff, manage production sheets, and coordinate with supervisors and chefs to deliver meals that meet specifications and timelines.

The role requires strong leadership, hands-on kitchen management, and adherence to food safety standards in a high-volume setting. Exempt status with up to 25% travel may apply.

Qualifications

• Associates degree in Culinary Arts or culinary certification preferred.
• Experience leading a kitchen team in high-volume operations.
• ServSafe certification preferred.
• Strong knowledge of FDA/USDA/HAACP regulations.

Responsibilities

• Ensure food specifications and labor objectives meet company and customer requirements.
• Supervise department for quality, ensure items are produced and dated correctly.
• Set up shifts and assign employees to sections; optimize scheduling.
• Order raw materials and prepare extra meals as needed.
• Prepare daily production sheets and delegate tasks to staff.
• Train staff on procedures of preparation and safety.
• Maintain safety and cleanliness to ensure food quality.
• Oversee daily production of hot and cold kitchens for consistency.
• Enforce wage & hour policies and proper breaks.
• Coach and discipline staff in line with union agreements.

Skills

Leadership

Food production

Staff scheduling

Food safety

Communication

Budgeting

Training

Education

Associates degree in Culinary Arts

Tools

Microsoft Office

Job description

We’re looking for motivated, engaged people to help make everyone’s journeys better.

Sous Chef

• Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers.
• Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed.
• Drives the food production effort with the assistance of Food Supervisors

Salary: 68-73K

Location: 30 Inip Dr, Inwood, NY 1109

Benefits

• Paid time off
• 401k, with company match
• Company sponsored life insurance
• Medical, dental, vision plans
• Voluntary short-term/long-term disability insurance
• Voluntary life, accident, and hospital plans
• Employee Assistance Program
• Employee Discounts
• Free hot healthy meals for unit operations roles

Main Duties and Responsibilities

• Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements
• Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations)
• Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization)
• Orders raw material from storeroom and produces extra meals at last minute as needed
• Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts
• Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation
• Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product
• Manages daily production of hot and/or cold kitchens for quality and consistency
• Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.
• Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.
• Monitors daily manpower planning and schedules employees.
• Responsible for employee retention and reducing employee turnover.
• Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).
• Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.
• Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority.
• Employee must complete all company required training including but not limited to ServSafe
• Compliance with all company required policies, procedures and processes including but not limited to required training

Qualifications

Education

• Associates degree in the Culinary Arts or a Culinary Arts certification preferred.

Work Experience

• Minimum 1-3 years of experience as a Chef and/or Sous Chef required.
• Minimum 7 years of experience as a cook required.
• Previous supervisoryexperience working in a high volume, manufacturing, food production, restaurant or catering environmentpreferred.
• In-flight catering experience or experience in a high-volume food service environment preferred.

Job Skills

• Ability to cook meals according to detailed specifications.
• Ability to work in a fast paced, deadline driven environment.
• Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks.
• Current or previous labor relations experience is a plus, but not required.
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
• Ability to train others required.
• Must have the ability to give negative and positive feedback to employees on a daily basis.
• Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
• Strong organizational, analytical, communication and leadership skills required.
• Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
• Experience with menu design a plus.
• Basic computer skills required. Working knowledge of Microsoft Office products preferred.

Technical Skills (Certificates, Licenses and Registration)

• ServSafe Certified is preferred.

Language / Communication Skills

• Must have excellent written and oral communication skills.
• Bi-lingual in Spanish is a plus.

Job Dimensions

Geographic Responsibility

USA

Type of Employment

Full-Time

Travel %

Yes – Up to 25%

Exemption Classification

Exempt

Internal Relationships

all production areas

External Relationships

airline customers

Work Environment / Requirements of the Job

• Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
• In a normal production kitchen facility, there may be physical discomfort due to temperature and noise.
• Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
• A rotating schedule of over 55 hours per week is typical.

Budget / Revenue Responsibility

N/A

Organization Structure

Direct Line Manager (Title)

Executive Sous Chef, Operations or Executive Chef, Operations

Number of Direct Reports

Up to 40, varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen)

Number of Dotted Line Reports

N/A

Estimated Total Size of Team

Up to 40, varies by unit

Gate Group Competencies Required to be Successful in the Job

• Thinking – Information Search and analysis & problem resolution skills
• Engaging – Understanding others, Team Leadership and Developing People
• Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively
• Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position

Excellence

• We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires.
• We constantly learn by giving and receiving feedback, improving from our mistakes and bettering ourselves.

Passion

• Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care.
• We have a growth mindset, a resilience that makes us determined to bounce back from failures and setbacks.

Responsibility

• We care about what we do, and we understand the impact we have on others and the planet.
• We always look out for each other –creating a safe workplace environment is everyone’s responsibility.

Respect

• Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals.
• We respect each other’s voices and foster a workplace that supports inclusion and belonging. We are all one gategroup.

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of