Gate Gourmet, Inc., a gategroup Company, is the world's largest independent provider of catering and provisioning services for airlines and railroads. We have more than six decades of experience in providing tasty, nutritious and affordable meals for travelers. We serve more than 200 million meals a year to our 270-plus customers at some 120 airport locations around the globe.
We are currently looking for a Sous Chef to join our flight kitchen operations team located at Logan International Airport in Boston, Massachusetts. Reporting to the General Manager of the unit, the Sous Chef assists the Chef in designing and preparing meals for airline customers. The Sous Chef provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. The Sous Chef also drives the food production effort with the assistance of Food Supervisors.
Essential Duties and ResponsibilitiesResponsible 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, HACCP 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.
Performs other related duties and responsibilities as assigned.
A. Education and ExperienceAn Associate's degree in the Culinary Arts or a Culinary Arts certification preferred.
A minimum of one to three years as a Chef and/or Sous Chef.
A minimum of two to five years as a cook.
Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred.
Must have experience cooking Japanese cuisine.
In flight catering experience or experience in a high volume food service environment preferred.
Current of previous labor relations experience a plus.
Experience with menu design a plus.
B. Job Skills and AbilitiesMust have the ability to cook meals according to detailed specifications.
Must have the 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.
Must be comfortable with all levels of employees and have the ability to drive positive program change.
Must have the ability to train others.
Must have the ability to give positive and negative feedback to employees on a daily basis.
Must have excellent time management skills. Must have the ability to handle multiple tasks without losing focus on priorities.
Must have strong organizational and analytical skills.
Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
Must have basic computer skills including working knowledge of Microsoft Office products such as Word, Excel and Outlook.
Must have excellent verbal and written communication skills.
Highly prefer someone who can read read, write and speak Japanese.
C. Certificates, Licenses or RegistrationsServSafe Certified preferred.
Must have the ability to obtain ServSafe Certification.
D. TravelThis position has travel of up to 25% of the time.
E. Environmental RequirementsRegularly 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 products, equipments, supplies, etc. in excess of twenty five pounds.
Must have the ability to work nights, weekends, and holidays; a flexible schedule as needed.
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.
Candidates will be required to go through pre-employment drug screen, criminal background check and/or airport fingerprinting.
Gate Gourmet, Inc. is proud to be an Equal Opportunity Employer!
Dining at 30,000 feet is no problem when the plane is loaded with food from Gate Gourmet. The foodservice company is one of the world's...