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Sous Chef Cold Food

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

Hiring Annual Rate

  • $68,640

 
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

  • Commuter benefits

  • 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 supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred.  

  • 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 

Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: 

  • We treat each other with respect and we act with integrity 

  • We communicate and keep each other informed 

  • We put our heads together to problem solve and deliver excellence as a team 

  • We have passion for our work and we pay attention to the little details 

  • We foster an environment of accountability, take responsibility for our actions and learn from our mistakes 

  • We do what we say we will do, when we say we are going to do it 

  • We care about our coworkers, always taking an opportunity to make someone’s day better 

 

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 all duties, responsibilities, and skills required.  Management reserves the right to modify, add, or remove duties and to assign other duties as necessary.  In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. 

 

gategroup is an equal opportunity employer committed to workforce diversity.  All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. 

 

For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf 

We anticipate that this job will close on:

04/18/2025

For California Residents, please click here to view our California privacy notice.

If you want to be part of a team that helps make travel and culinary memories, join us!

Average salary estimate

$68640 / YEARLY (est.)
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$68640K
$68640K

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What You Should Know About Sous Chef Cold Food, Gategroup

Are you a passionate culinary professional looking for an exciting opportunity in the vibrant city of Los Angeles, CA? Look no further! At gategroup, we are on the hunt for a Sous Chef Cold Food to join our dynamic team. In this role, you'll be reporting to the Executive Sous Chef or the Executive Chef, where you’ll take the reins in designing and preparing meals for airline customers. Your culinary expertise will shine as you ensure quality food services while sticking to vital food safety and sanitation protocols. Not only will you lead a team of culinary professionals, but you'll also drive food production efforts and ensure that our meal specifications and labor objectives meet company and customer standards. We are proud to offer an enticing annual rate of $68,640, along with incredible benefits such as paid time off, medical and dental plans, and even free hot meals during shifts! Your responsibilities will include supervising department quality, managing production schedules, and training a team to deliver exceptional culinary experiences. If you’re ready to embrace a fast-paced environment, showcase your leadership skills, and make a real impact on travelers' experience, then this Sous Chef position at gategroup is the perfect fit for you!

Frequently Asked Questions (FAQs) for Sous Chef Cold Food Role at Gategroup
What are the key responsibilities of a Sous Chef Cold Food at gategroup?

As a Sous Chef Cold Food at gategroup, you'll supervise culinary operations, ensuring food quality and safety standards like FDA and USDA regulations are met. You'll manage production schedules, oversee a team, and train employees on proper food preparation procedures. You will also be responsible for maintaining cleanliness and ensuring that employees adhere to safety protocols while boosting team morale and productivity.

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What qualifications are needed for the Sous Chef Cold Food position at gategroup?

To qualify for the Sous Chef Cold Food role at gategroup, candidates should ideally hold an Associate's degree in Culinary Arts or a relevant certification. With a minimum of 1-3 years of experience as a Chef or Sous Chef and at least seven years as a cook, previous supervisory experience in high-volume food production is preferred. Candidates must also be ServSafe certified and possess excellent leadership and communication skills.

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What benefits do Sous Chef Cold Food employees receive at gategroup?

Employees in the Sous Chef Cold Food position at gategroup enjoy a robust benefits package that includes paid time off, comprehensive medical, dental, and vision plans, as well as a 401(k) plan with company match. Additional perks include free hot meals during shifts, employee discounts, and various insurance options to ensure your health and wellness needs are met.

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Is prior airline catering experience necessary for the Sous Chef Cold Food role at gategroup?

While prior airline catering experience is preferred for the Sous Chef Cold Food role at gategroup, it is not strictly required. What is essential is a significant background in high-volume food service, along with strong culinary skills and leadership experience to manage a fast-paced kitchen environment effectively.

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What is the work environment like for a Sous Chef Cold Food at gategroup?

Working as a Sous Chef Cold Food at gategroup involves a fast-paced kitchen environment where you'll be standing or moving throughout long shifts of 10+ hours. You might experience physical discomfort due to temperature variations and noise, but the thrill of creating culinary delights for airline customers is what makes it all worth it!

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Common Interview Questions for Sous Chef Cold Food
What culinary techniques are essential for a Sous Chef Cold Food?

When preparing for an interview as a Sous Chef Cold Food, emphasize your knowledge of various culinary techniques such as food preservation, plating, and flavor enhancement. Be ready to discuss how these techniques can elevate the presented meals, specifically in a high-volume environment like gategroup.

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How would you handle a difficult team member in the kitchen?

In addressing a difficult team member, it's important to approach the situation with empathy. Discuss your experience managing team dynamics as a Sous Chef Cold Food, highlighting your communication and conflict resolution skills. Share examples of how you've successfully coached or counseled an employee to foster a more positive kitchen environment.

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Can you give an example of a time you improved kitchen efficiency?

When asked about improving efficiency as a Sous Chef Cold Food, share specific strategies or changes you implemented in previous positions. Focus on how your leadership contributed to optimizing production schedules or streamlining processes without compromising food quality, ensuring the success of your team.

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What experience do you have with food safety regulations?

Demonstrate your knowledge of food safety regulations applicable to a Sous Chef Cold Food role. Be prepared to discuss the importance of adhering to guidelines like FDA or USDA standards and share experiences where you implemented best practices to maintain a safe kitchen environment.

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How would you prioritize tasks during a busy shift?

When prioritizing tasks as a Sous Chef Cold Food during busy shifts, discuss your organization skills and your ability to delegate effectively. Explain how you assess daily production needs and efficiency while keeping team morale high, ensuring that all meals are prepared timely without sacrificing quality.

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What motivates you as a culinary leader?

Articulate your intrinsic motivation for culinary leadership, such as the joy of mentoring others, the thrill of innovation in menu design, or the satisfaction of delivering exceptional dining experiences. Highlight how these motivators contribute to your effectiveness in a Sous Chef Cold Food role.

Join Rise to see the full answer
What role does teamwork play in a kitchen?

Discuss the significance of teamwork in a culinary setting, especially for a Sous Chef Cold Food. Highlight how collaboration among cooks, communication, and mutual respect are crucial for efficient service and fostering a positive work culture that benefits both staff and customers.

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Describe your experience with menu design.

If menu design experience is relevant to you, share examples of how you've contributed to creating memorable culinary experiences. Discuss the process of selecting seasonal ingredients and collaborating with other chefs to ensure that the offerings are diverse and appealing to customers, reflecting gategroup's commitment to excellence.

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How do you ensure consistency in meal preparation?

To ensure consistency as a Sous Chef Cold Food, explain your reliance on detailed recipes, training sessions for team members, and regular quality checks to maintain the expected standards. Emphasize how vigilance in these areas leads to a positive reputation and satisfied customers.

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What do you see as the biggest challenge facing chefs today?

When asked about challenges, comment on changes in dietary restrictions and food trends that chefs must adapt to. Explain how a Sous Chef Cold Food at gategroup must stay current with culinary innovations while meeting diverse customer preferences and ensuring food safety regulations are adhered to.

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DATE POSTED
April 9, 2025

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