Sous Chef Operations

Gategroup; Atlanta (GA); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading company in the food service industry is seeking a motivated Sous Chef to oversee meal preparation for airline customers. The role involves culinary expertise, leadership, and ensuring compliance with safety regulations. The ideal candidate will have a culinary degree, relevant experience, and strong management skills. Join a dynamic team dedicated to enhancing the travel experience through quality food service.

Qualifications

• 1-3 years as a Chef/Sous Chef; 7+ years as a cook.
• Supervisory experience in high-volume food production preferred.

Responsibilities

• Designs and prepares meals for airline customers.
• Supervises food production and ensures quality standards.
• Trains and monitors employees for productivity.

Skills

Culinary Skills

Leadership

Time Management

Communication

Menu Design

Bilingual (Spanish)

Education

Associates degree in Culinary Arts

Tools

ServSafe certification

Job description

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

• Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists 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.

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 regulations).
• Keeps account of attendance, sets up paperwork, manages shift setups, and assigns employees to sections for schedule optimization.

• Orders raw materials and produces extra meals as needed.
• Prepares daily production sheets and assigns tasks based on passenger counts.
• Responsible for all food items after requisitioning; trains employees on proper procedures.
• Ensures safety procedures are followed and maintains cleanliness to ensure quality.
• Manages daily production for quality and consistency.

• Ensures compliance with Wage & Hour policies, including rest and meal breaks.
• Trains and monitors employees to maximize productivity and minimize expenses.
• Plans manpower needs and schedules employees.
• Responsible for employee retention and reducing turnover.
• Handles coaching, counseling, and corrective actions per union agreements.

• Verifies correct placement of employees in cost centers and job titles.
• Ensures union employees’ pay rates are accurate based on scales and seniority.
• Completes all required training, including ServSafe certification.
• Adheres to all company policies and procedures.

Qualifications

Education: Associates degree in Culinary Arts or certification preferred.

Work Experience: 1-3 years as a Chef/Sous Chef; 7+ years as a cook; supervisory experience in high-volume food production preferred; in-flight catering experience a plus.

Skills: Ability to cook per specifications, work in fast-paced environments, lead teams, train staff, manage time effectively, organize, analyze, communicate, and innovate. Menu design and computer skills are advantageous.

Technical Skills: ServSafe certification preferred.

Language Skills: Excellent communication; bilingual in Spanish a plus.

Job Dimensions: US-based, full-time, up to 25% travel, exempt status.

Work Environment: Long shifts, physical activity, noise, temperature variations, lifting over 25 lbs, rotating schedule of over 55 hours/week.

Leadership: Reports to Executive Sous Chef or Executive Chef; manages up to 40 staff.