gategroup

We're looking for motivated, engaged people to help make everyone's journeys better. A Cook is responsible for preparing and cooking various food items according to recipes and monitors cooks production acting as a lead 40 hours per week. Job Summary: A Cook is responsible for preparing and cooking various food items according to recipes and monitors cooks production acting as a lead Main Duties and Responsibilities: Assembles equipment according to airline specifications following procedures and assembly diagrams. Packages and prepares alcoholic beverages for airline flights. Keeps production areas in compliance with sanitation standards and customer requirements Documents inventory in compliance with requirements Follows directions. Works as a member of a team. Supports Hot Food leadership in monitoring team's production quality and efficiencies Additional duties may be assigned as deemed necessary by management Qualifications Education: Culinary degree and/or cook certification is preferred Work Experience: At least 1 year of experience cooking in a high volume institutional catering environment is preferred Experience with maintaining temperature logs for all food items prepared. Recipe conversion experience required to accommodate the kitchen's daily production needs. Technical Skills: (Certification, Licenses and Registration) Not applicable Language / Communication Skills: Read, write, and follow food specifications and menu guidelines Communicate effectively with supervisors and co-workers Requirements of the Job: Handle various food products such as seafood, beef, pork, poultry, fruits, and vegetables. Handle knives and kitchen tools properly. Work assigned schedule which may vary and could include weekends and holidays Work overtime when required Arrive to work on-time Completes paperwork and related administrative duties Complies with company policies Work Environment Handles pork, poultry, meat and fish products Will be exposed to extreme temperature changes and noise. Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds frequently during shift. Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours. 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: We are accepting applications for this position on an ongoing basis. For California Residents, please clic k 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!

We're looking for motivated, engaged people to help make everyone's journeys better. Reporting to the Executive Chef for the unit, the Chinese Cuisine Sous Chef, Operations assists the Executive Chef in designing and preparing meals for Chinese/Taiwan/Hong Kong airline customers and will need to have experience in Japanese culinary profiles. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Also, drives the food production effort with the assistance of Food Supervisors Annual Hiring Range: $70K - $73K /Per Year 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 Employee Discounts Weekly pay for union employees 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. E mployee 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. Minimum 3 yrs experience in Chinese Cuisine 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 Mandirin is a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-T ime 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 Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence , Passion, Responsibility and Respect . To demonstrate these Values, we expect to observe the following from everyone: Excellence We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires. We constantly learn by giving and receiving feedback, improving from our mistakes and bettering ourselves. Passion Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care. We have a growth mindset, a resilience that makes us determined to bounce back from failures and setbacks. Responsibility We care about what we do, and we understand the impact we have on others and the planet. We always look out for each other -creating a safe workplace environment is everyone's responsibility. Respect Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals. We respect each other's voices and foster a workplace that supports inclusion and belonging. We are all one gategroup. 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: We anticipate that this job will close on: 08/01/2026 For California Residents, please clic k 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!

We're looking for motivated, engaged people to help make everyone's journeys better. Reporting to the Executive Chef for the unit, the Chinese Cuisine Sous Chef, Operations assists the Executive Chef in designing and preparing meals for Chinese/Taiwan/Hong Kong airline customers and will need to have experience in Japanese culinary profiles. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Also, drives the food production effort with the assistance of Food Supervisors Annual Hiring Range: $70K - $73K /Per Year 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 Employee Discounts Weekly pay for union employees 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. E mployee 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. Minimum 3 yrs experience in Chinese Cuisine 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 Mandirin is a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-T ime 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 Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence , Passion, Responsibility and Respect . To demonstrate these Values, we expect to observe the following from everyone: Excellence We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires. We constantly learn by giving and receiving feedback, improving from our mistakes and bettering ourselves. Passion Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care. We have a growth mindset, a resilience that makes us determined to bounce back from failures and setbacks. Responsibility We care about what we do, and we understand the impact we have on others and the planet. We always look out for each other -creating a safe workplace environment is everyone's responsibility. Respect Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals. We respect each other's voices and foster a workplace that supports inclusion and belonging. We are all one gategroup. 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: We anticipate that this job will close on: 08/01/2026 For California Residents, please clic k 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!

We're looking for motivated, engaged people to help make everyone's journeys better. Reporting to the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Chef in designing and preparing meals for Asian airline customers and will need to have experience in Asian culinary profiles. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Also, drives the food production effort with the assistance of Food Supervisors Annual Hiring Range: $70K - $75K /Per Year 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 Employee Discounts Weekly pay for union employees 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. E mployee 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. Minimum 3 years Japanese Cuisine 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-T ime 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 Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence , Passion, Responsibility and Respect . To demonstrate these Values, we expect to observe the following from everyone: Excellence We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires. We constantly learn by giving and receiving feedback, improving from our mistakes and bettering ourselves. Passion Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care. We have a growth mindset, a resilience that makes us determined to bounce back from failures and setbacks. Responsibility We care about what we do, and we understand the impact we have on others and the planet. We always look out for each other -creating a safe workplace environment is everyone's responsibility. Respect Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals. We respect each other's voices and foster a workplace that supports inclusion and belonging. We are all one gategroup. 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: We anticipate that this job will close on: 08/03/2026 For California Residents, please clic k 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!

We're looking for motivated, engaged people to help make everyone's journeys better. Compensation & Competitive benefits that let you see the world: 1. Starting rate:$22.00/hr Job Summary: A Head Cook is responsible for preparing and cooking various food items according to recipes and monitors cooks production acting as a lead Main Duties and Responsibilities: Assembles equipment according to airline specifications following procedures and assembly diagrams. Packages and prepares alcoholic beverages for airline flights. Keeps production areas in compliance with sanitation standards and customer requirements Documents inventory in compliance with requirements Follows directions. Works as a member of a team. Supports Hot Food leadership in monitoring team's production quality and efficiencies Additional duties may be assigned as deemed necessary by management Qualifications Education: Culinary degree and/or cook certification is preferred Work Experience: At least 2 years of experience cooking in a high volume institutional catering environment is preferred Experience with maintaining temperature logs for all food items prepared. Recipe conversion experience required to accommodate the kitchen's daily production needs. Technical Skills: (Certification, Licenses and Registration) Not applicable Language / Communication Skills: Read, write, and follow food specifications and menu guidelines Communicate effectively with supervisors and co-workers Requirements of the Job: Handle various food products such as seafood, beef, pork, poultry, fruits, and vegetables. Handle knives and kitchen tools properly. Work assigned schedule which may vary and could include weekends and holidays Work overtime when required Arrive to work on-time Completes paperwork and related administrative duties Complies with company policies Work Environment Handles pork, poultry, meat and fish products Will be exposed to extreme temperature changes and noise. Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds frequently during shift. Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours. 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: We are accepting applications for this position on an ongoing basis. For California Residents, please clic k 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!

We're looking for motivated, engaged people to help make everyone's journeys better. Reporting to the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Chef in designing and preparing meals for Asian airline customers and will need to have experience in Asian culinary profiles. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Also, drives the food production effort with the assistance of Food Supervisors Annual Hiring Range: $70K - $75K /Per Year 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 Employee Discounts Weekly pay for union employees 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. E mployee 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. Minimum 3 years Japanese Cuisine 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-T ime 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 Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence , Passion, Responsibility and Respect . To demonstrate these Values, we expect to observe the following from everyone: Excellence We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires. We constantly learn by giving and receiving feedback, improving from our mistakes and bettering ourselves. Passion Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care. We have a growth mindset, a resilience that makes us determined to bounce back from failures and setbacks. Responsibility We care about what we do, and we understand the impact we have on others and the planet. We always look out for each other -creating a safe workplace environment is everyone's responsibility. Respect Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals. We respect each other's voices and foster a workplace that supports inclusion and belonging. We are all one gategroup. 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: We anticipate that this job will close on: 08/03/2026 For California Residents, please clic k 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!

We're looking for motivated, engaged people to help make everyone's journeys better. Job Summary: A Food Preparer prepares and packs meals for various airlines. Main Duties and Responsibilities: Assembles equipment and food components according to airline specifications following procedures and assembly diagrams Keeps production areas in compliance with sanitation standards and customer requirements Follows directions. Works as a member of a team. Additional duties may be assigned as deemed necessary by management Qualifications Education: High School Diploma or GED is preferred Work Experience: Up to one-year experience preferred Technical Skills: (Certification, Licenses and Registration) Not applicable Language / Communication Skills: Must be able to read and write to complete required forms Communicate effectively with supervisors and co-workers Requirements of the Job: Work assigned schedule which may vary and could include weekends and holidays Works overtime when required Arrives to work on-time Complies with company policies Completes paperwork and related administrative duties Work Environment Handles pork, poultry, meat and fish products Will be exposed to extreme temperature changes and noise May work in a cold room of 40 degrees or less for extended periods of time Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds frequently during shift Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours 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: We are accepting applications for this position on an ongoing basis. For California Residents, please clic k 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!

We're looking for motivated, engaged people to help make everyone's journeys better. Job Summary: A Food Preparer prepares and packs meals for various airlines. Main Duties and Responsibilities: Assembles equipment and food components according to airline specifications following procedures and assembly diagrams Keeps production areas in compliance with sanitation standards and customer requirements Follows directions. Works as a member of a team. Additional duties may be assigned as deemed necessary by management Qualifications Education: High School Diploma or GED is preferred Work Experience: Up to one-year experience preferred Technical Skills: (Certification, Licenses and Registration) Not applicable Language / Communication Skills: Must be able to read and write to complete required forms Communicate effectively with supervisors and co-workers Requirements of the Job: Work assigned schedule which may vary and could include weekends and holidays Works overtime when required Arrives to work on-time Complies with company policies Completes paperwork and related administrative duties Work Environment Handles pork, poultry, meat and fish products Will be exposed to extreme temperature changes and noise May work in a cold room of 40 degrees or less for extended periods of time Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds frequently during shift Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours 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: We are accepting applications for this position on an ongoing basis. For California Residents, please clic k 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!