Sous Chef

gategroup•Seattle, WA

1d•Onsite

About The Position

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. This role provides culinary expertise and leadership, promotes quality food services, and ensures food safety and sanitation requirements are followed. The Sous Chef drives the food production effort with the assistance of Food Supervisors. gategroup is the global leader in airline catering, retail-on-board and hospitality products and services, providing passengers with superior culinary and retail experiences, leveraging innovation and advanced technology solutions. Headquartered in Zurich, Switzerland, gategroup delivers operational excellence through the most extensive catering network in the aviation industry, serving passengers from over 200 operating units in over 60 countries/territories across all continents. The company operates in a fast-paced and ever-changing industry where industry trends and customer expectations are constantly evolving, requiring agility, innovation, and readiness for change.

Requirements

Minimum 1-3 years of experience as a Chef and/or Sous Chef required
Minimum 7 years of experience as a cook required
Ability to cook meals according to detailed specifications
Ability to work in a fast paced, deadline driven environment
Strong and effective leadership skills, and the ability to successfully manage a team of cooks
Comfortable with all levels of employees and have the ability to drive positive program change
Ability to train others required
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
Innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance
Basic computer skills required
Excellent written and oral communication skills

Nice To Haves

Associates degree in the Culinary Arts or a Culinary Arts certification
Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment
In-flight catering experience or experience in a high-volume food service environment
Current or previous labor relations experience
Experience with menu design
Working knowledge of Microsoft Office products
ServSafe Certified
Bi-lingual in Spanish

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