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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!

Job Description Job Description Local restaurant group is searching for the right candidate to fill Sous Chef position. Compensation will be based on experience. Our culinary team creates delicious dishes from fresh ingredients in a very fast paced and high energy, scratch kitchen every day. If you're looking for a great culture and a fun, upbeat work environment, please consider applying to join our team. Responsible for performing a variety of duties throughout the kitchen including but not limited to: Provide the highest quality of products and service to every guest Maintain excellence in food quality by following all recipe and product specifications Plan and prepare a variety of scratch recipes Set up/break down equipment and stations Clean/sanitize kitchen Oversee and lead team members to produce the best quality food Preferred Requirements: Prior high volume kitchen experience required. Prior food preparation experience in a scratch kitchen preferred Demonstrate cooking skills and ability to follow established menus and recipes Knowledge of proper food safety and sanitation procedures Knowledge of kitchen systems and processes Ability to demonstrate strong leadership skills Understanding of food cost & ordering Can obtain any necessary food handling permits or licenses Ability to work in a fast-paced environment Ability to work flexible shifts including nights, weekends and holidays Ability to multitask and effectively prioritize duties Ability to stand for long periods of time and bend, climb or work in confined spaces Ability to properly lift 25-50 lbs Demonstrate good judgment, problem-solving and decision-making skills Work well in a team environment Have fun creating a great experience for the guests as well as for yourself and your team! Are you envisioning yourself making delicious creations with us? If so, apply today! About: We believe FUN is Worth Sharing. We are an upscale, yet casual, high-energy, full-service restaurant. Our chef-driven menu is prepared in our scratch kitchen using fresh ingredients, and is designed to be paired with our signature margaritas, cocktails and house made sangrias. We truly believe that the happiness of the people who work with us is just as important as the happiness of our guests. At Spell Restaurant Group, we aren't just co-workers; we are family. Spell Restaurant Group is an Equal Opportunity Employer.

Job Description Elgin Country Club is a prestigious private country club in Elgin, Illinois. We are seeking an experienced full time candidate to join our team within the clubhouse. We offer a fun, safe, and stable work environment for staff. Our Dining areas within our Grill and the Centennial Patio area are looking to hire a strong line cook to prepare excellent dishes for our members and guests. Duties will include prepping meals by weighing, measuring, and mixing ingredients, cooking meals, checking ingredients for freshness, and arranging and garnishing the dishes. You will also be in charge of ensuring that the kitchen and equipment are properly cleaned and maintained. To be successful in this job, you will need thorough experience with hot and cold food preparation. A culinary school education is preferred; prior experience in a related position is an advantage. Upscale Dining/Restaurant Cook Responsibilities: Prepare excellent meals for our Members based on lunch, dinner, and banquet menus. Weigh, measure, mix, and prep ingredients according to recipes. Steam, grill, boil, bake, or fry meats, fish, vegetables, and other ingredients. Check food and ingredients for freshness. Arrange and garnish dishes. Work well under pressure and within the time limit. Ensure that the kitchen area, equipment, and utensils are cleaned. Help lead and inspire our kitchen staff with the Dining Room Manager. "WOW" our Members and Guests with amazing cuisine and memorable dining experiences. Location: Elgin, IL 60124 Job Type: Full-Time Compenstation: $20 - $22 per hour, based on experience. Benefits: Employee discount Employee Meal (lunch and dinner) Physical setting: Upscale Casual Dining Indoor / Outdoor Schedule: 8-hour shift Holidays Weekend availability Restaurant Cook Requirements: High school diploma or equivalent preferred. Current Culinary student or degree preferred. Prior experience in related food and beverage service and food preparation positions. Thorough experience with hot and cold food preparation. Good working knowledge of accepted sanitation standards and health codes. Ability to use slicers, mixers, grinders, food processors, etc. Able to handle work in a fast-paced environment. Job Type: Full-time Experience: Cooking: 4 years (Preferred) Education: High school or equivalent (Preferred) PI

Call Smith Today at Job Description: Over the Road - CDL-A TRUCK DRIVER JOBS IL, IN, OH, PA, NY, NJ, ME, VT, NH, MA, CT, RI, MD, DE, VA, WV, KY, TN, NC, SC, GA Must have at least 1 year recent CDL-A OTR Experience Come see what it means to have it all at Smith Transport &; the best company driver equipment, steady dedicated freight, predictable home time, great pay & benefits, and much more! Over the road - CDL-A Company Truck Driver Jobs Feature: Home weekly & weekends off (48 hours) .55 CPM Home weekly & week days (48 hours) off .60 CPM Run 12 days on and 48 hours/2 days off : .65 CPM Absolute best equipment in the industry! Peterbilt fleet (Model 579) with refrigerators & inverters; 87% automatics Passenger program from Day 1 Full benefits: vision, health, dental, 401(k) PrePass /Transflo No-touch freight; mostly drop and hook Per Diem Vacation pay 53' dry van carrier No NYC freight No Broker freight Corporate office staffed 24/7 to answer calls and assist drivers Terminals located in GA, IN, NC, VA, PA, OH, TN and WI. All terminals offer: Free laundry machines Clean Showers Maintenance Truck washes Driver lounge/Kitchen Fuel Safe Parking Orientation: Paid 2.5 day Orientation in Roaring Spring, PA Led by Class A CDL drivers Meet your Recruiter, Driver Manager, and leadership team while in Orientation. We pay for and arrange travel to get here. You will have your own private hotel room. Your meals are provided while in Orientation. Requirements 21 years of Age Class A CDL At least 1 year recent CDL-A OTR Experience Must have safe place to park truck with trailer connected while at home OR park truck/trailer at terminal location closest to you and use personal vehicle to get home. Come see what it means for CDL-A driver at Smith Transport. Click Here to View our Video and Learn More about Smith Transport Call Smith Today at

Call Smith Today at Job Description: Over the Road - CDL-A TRUCK DRIVER JOBS IL, IN, OH, PA, NY, NJ, ME, VT, NH, MA, CT, RI, MD, DE, VA, WV, KY, TN, NC, SC, GA Must have at least 1 year recent CDL-A OTR Experience Come see what it means to have it all at Smith Transport &; the best company driver equipment, steady dedicated freight, predictable home time, great pay & benefits, and much more! Over the road - CDL-A Company Truck Driver Jobs Feature: Home weekly & weekends off (48 hours) .55 CPM Home weekly & week days (48 hours) off .60 CPM Run 12 days on and 48 hours/2 days off : .65 CPM Absolute best equipment in the industry! Peterbilt fleet (Model 579) with refrigerators & inverters; 87% automatics Passenger program from Day 1 Full benefits: vision, health, dental, 401(k) PrePass /Transflo No-touch freight; mostly drop and hook Per Diem Vacation pay 53' dry van carrier No NYC freight No Broker freight Corporate office staffed 24/7 to answer calls and assist drivers Terminals located in GA, IN, NC, VA, PA, OH, TN and WI. All terminals offer: Free laundry machines Clean Showers Maintenance Truck washes Driver lounge/Kitchen Fuel Safe Parking Orientation: Paid 2.5 day Orientation in Roaring Spring, PA Led by Class A CDL drivers Meet your Recruiter, Driver Manager, and leadership team while in Orientation. We pay for and arrange travel to get here. You will have your own private hotel room. Your meals are provided while in Orientation. Requirements 21 years of Age Class A CDL At least 1 year recent CDL-A OTR Experience Must have safe place to park truck with trailer connected while at home OR park truck/trailer at terminal location closest to you and use personal vehicle to get home. Come see what it means for CDL-A driver at Smith Transport. Click Here to View our Video and Learn More about Smith Transport Call Smith Today at

Call Smith Today at Job Description: CDL-A TRUCK DRIVER - NORTHEAST REGIONAL Weekends Off Must have at least 1 year recent CDL-A OTR Experience Come see what it means to have it all at Smith Transport - the best company driver equipment, steady dedicated freight, predictable home time, great pay & benefits, and much more! Northeast Regional - CDL-A Company Truck Driver Jobs Feature: Home weekly - weekends off (48 hours) Annual Gross Pay $67,000 - $75,000 Absolute best equipment in the industry! Peterbilt fleet (Models 389 & 579) with refrigerators & inverters; 87% automatics Passenger program from Day 1 Full benefits: vision, health, dental, 401(k) PrePass+/Transflo No-touch freight; mostly drop and hook Per Diem Vacation pay 53' dry van carrier No NYC freight No Broker freight Corporate office staffed 24/7 to answer calls and assist drivers Terminals located in GA, NC, VA, PA, OH, and TN. All terminals offer: Free laundry machines Clean Showers Maintenance Truck washes Driver lounge/Kitchen Fuel Safe Parking Orientation: Paid 2.5 day Orientation in Roaring Spring, PA Led by Class A CDL drivers Meet your Recruiter, Driver Manager, and leadership team while in Orientation. We pay for and arrange travel to get here. You will have your own private hotel room. Your meals are provided while in Orientation. Requirements 21 years of Age Class A CDL Must have at least 1 year recent CDL-A OTR Experience Must have safe place to park truck with trailer connected while at home OR park truck/trailer at terminal location closest to you and use personal vehicle to get home. Come see what it means for CDL-A driver at Smith Transport. Pay Range: .00 per_year, General Benefits: Annual Gross Pay $67,000 - $75,000 Requirements 21 years of Age Class A CDL Must have at least 1 year recent CDL-A OTR Experience Must have safe place to park truck with trailer connected while at home OR park truck/trailer at terminal location closest to you and use personal vehicle to get home. ; Click Here to View our Video and Learn More about Smith Transport Call Smith Today at

Description: The Kitchen Manager is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The Kitchen Manager should be excited to deliver an extraordinary coastal experience to each and every guest at Pelican Brewing. Key Accountabilities: you will be responsible for the following but not limited to: Maintain the highest standards of food preparation and recipe execution Show off your passion and knowledge about pairing great food and great beer together Work well under pressure and confidently lead the back of house team in a fun and fast paced, high-volume kitchen Lead and build a collaborative culinary team by directing professional development with active coaching Self-discipline, initiative and leadership ability Motivate employees to work as a team to ensure that food and service meet appropriate standards Strong communication skills with a passion for team building Motivate the team and recognize their success Be our go to person for effective kitchen operations Continue your professional growth by attending events and seminars to learn industry best practices. Professional work ethic; being present for work, on time and for every scheduled shift Able to work on your feet for at least 8 hours. Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds properly and safely Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment. Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke. Requirements: 2-3 years working as a Sous Chef in a busy, fast paced kitchen, dedicated to high quality? Team-oriented personality with interest and experience in beer cuisine? Ability to drive hospitality and inspire others to do so? Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 50 pounds and repetitive hand and wrist motion? Compensation details: 0 Yearly Salary PIe0f4d91811db-2001

Call Smith Today at Job Description: Over the Road - CDL-A TRUCK DRIVER JOBS IL, IN, OH, PA, NY, NJ, ME, VT, NH, MA, CT, RI, MD, DE, VA, WV, KY, TN, NC, SC, GA Must have at least 1 year recent CDL-A OTR Experience Come see what it means to have it all at Smith Transport &; the best company driver equipment, steady dedicated freight, predictable home time, great pay & benefits, and much more! Over the road - CDL-A Company Truck Driver Jobs Feature: Home weekly & weekends off (48 hours) .55 CPM Home weekly & week days (48 hours) off .60 CPM Run 12 days on and 48 hours/2 days off : .65 CPM Absolute best equipment in the industry! Peterbilt fleet (Model 579) with refrigerators & inverters; 87% automatics Passenger program from Day 1 Full benefits: vision, health, dental, 401(k) PrePass /Transflo No-touch freight; mostly drop and hook Per Diem Vacation pay 53' dry van carrier No NYC freight No Broker freight Corporate office staffed 24/7 to answer calls and assist drivers Terminals located in GA, IN, NC, VA, PA, OH, TN and WI. All terminals offer: Free laundry machines Clean Showers Maintenance Truck washes Driver lounge/Kitchen Fuel Safe Parking Orientation: Paid 2.5 day Orientation in Roaring Spring, PA Led by Class A CDL drivers Meet your Recruiter, Driver Manager, and leadership team while in Orientation. We pay for and arrange travel to get here. You will have your own private hotel room. Your meals are provided while in Orientation. Requirements 21 years of Age Class A CDL At least 1 year recent CDL-A OTR Experience Must have safe place to park truck with trailer connected while at home OR park truck/trailer at terminal location closest to you and use personal vehicle to get home. Come see what it means for CDL-A driver at Smith Transport. Click Here to View our Video and Learn More about Smith Transport Call Smith Today at

Call Smith Today at Job Description: Over the Road - CDL-A TRUCK DRIVER JOBS IL, IN, OH, PA, NY, NJ, ME, VT, NH, MA, CT, RI, MD, DE, VA, WV, KY, TN, NC, SC, GA Must have at least 1 year recent CDL-A OTR Experience Come see what it means to have it all at Smith Transport &; the best company driver equipment, steady dedicated freight, predictable home time, great pay & benefits, and much more! Over the road - CDL-A Company Truck Driver Jobs Feature: Home weekly & weekends off (48 hours) .55 CPM Home weekly & week days (48 hours) off .60 CPM Run 12 days on and 48 hours/2 days off : .65 CPM Absolute best equipment in the industry! Peterbilt fleet (Model 579) with refrigerators & inverters; 87% automatics Passenger program from Day 1 Full benefits: vision, health, dental, 401(k) PrePass /Transflo No-touch freight; mostly drop and hook Per Diem Vacation pay 53' dry van carrier No NYC freight No Broker freight Corporate office staffed 24/7 to answer calls and assist drivers Terminals located in GA, IN, NC, VA, PA, OH, TN and WI. All terminals offer: Free laundry machines Clean Showers Maintenance Truck washes Driver lounge/Kitchen Fuel Safe Parking Orientation: Paid 2.5 day Orientation in Roaring Spring, PA Led by Class A CDL drivers Meet your Recruiter, Driver Manager, and leadership team while in Orientation. We pay for and arrange travel to get here. You will have your own private hotel room. Your meals are provided while in Orientation. Requirements 21 years of Age Class A CDL At least 1 year recent CDL-A OTR Experience Must have safe place to park truck with trailer connected while at home OR park truck/trailer at terminal location closest to you and use personal vehicle to get home. Come see what it means for CDL-A driver at Smith Transport. Click Here to View our Video and Learn More about Smith Transport Call Smith Today at