Sous Chef, Operations

gategroup; Town of Newark (WI); 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 plans

Disability insurance

Employee Assistance Program

Employee Discounts

Free meals

Job summary

gategroup is seeking a motivated Sous Chef to support unit culinary operations for airline catering, reporting to the Executive Sous Chef/Executive Chef. Lead production, ensure safety and quality, and drive labor efficiency in Newark, NJ. Salary ranges 70–75K with full benefits and401k options.

The role requires 1–3 years as a Chef/Sous Chef, 7 years cooking, and supervisory experience in high-volume food service. ServSafe knowledge preferred and strong leadership essential.

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.
• Minimum 7 years of experience as a cook.
• Previous supervisory experience in a high-volume food production environment preferred.
• In-flight catering experience or experience in a high-volume food service environment preferred.
• ServSafe certification preferred.

Responsibilities

• Ensures 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 (FDA, USDA, HACCP and other regulations).
• Keeps track of attendance, sets up shipments, assigns employees to sections; optimizes schedules.
• Orders raw materials from storeroom and produces extra meals as needed.
• Prepares daily production sheet and assigns tasks to employees; works with passenger counts.
• Trains and recurrently trains employees on proper procedures of preparation.
• Ensures safety procedures are adhered to; maintains cleanliness to ensure quality product.
• Manages daily production of hot and/or cold kitchens for quality and consistency.
• Ensures wage & hour policy compliance including rest and meal breaks.
• Trains and monitors employees to maximize productivity while controlling costs.
• Monitors daily manpower planning and schedules employees.
• Responsible for employee retention and reducing turnover.
• Coaches and prepares corrective actions per union agreements.
• Reviews pay rates for union employees and assigns correct cost centers.
• Employee must complete ServSafe training and other required policies.

Skills

Leadership

Culinary Arts

Food Safety

Menu Design

Training

Labor Management

Education

Associates degree in Culinary Arts

Tools

Microsoft Office

ServSafe

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 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

Sous Chef

Salary:

70-75K

Location:

236 Vanderpool St, Newark NJ 07114

Benefits

• Paid time off

• 401k, with company match

• Company sponsored lifeinsurance

• 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:

• 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: