Assistant Executive Chef, Operations

1 week ago

Los Angeles, California, United States gategroup Full time

We are seeking enthusiastic and dedicated individuals to enhance the culinary experiences for our clients.
The Assistant Executive Chef plays a crucial role in supporting the Executive Chef by overseeing the daily operations of meal preparation for various customer accounts, utilizing culinary skills to manage a team of Chefs, Cooks, and production staff in a large-scale catering environment. This position ensures the delivery of high-quality food services to airline partners while effectively managing product output and minimizing waste in a complex facility. In the absence of the Executive Chef, this role will lead the culinary team.

Annual Compensation:

  • $70,000 - $80,000
Benefits Offered:
  • Paid time off
  • 401k plan with company contribution
  • Company-sponsored life insurance
  • Medical, dental, and vision coverage
  • Optional short-term and long-term disability insurance
  • Voluntary life, accident, and hospital plans
  • Employee Assistance Program
  • Commuter benefits
  • Employee discounts
  • Complimentary nutritious meals for operational roles
Key Responsibilities:

Culinary Operations:
Assist the Executive Chef in maintaining high standards of menu and product quality across all production areas by supervising food preparation and production processes. Collaborate with the Buyer, Chefs, and team leaders to minimize waste through effective portion control and inventory management.

In the absence of the Executive Chef, serve as the Culinary Lead for the unit, ensuring that menu presentations are meticulously planned and executed according to customer specifications.

Ensure comprehensive training for all culinary staff on menu and product specifications, while minimizing waste through diligent oversight of portion and production management.

Contribute to achieving culinary operational goals by providing insights and analysis for strategic planning, preparing action plans, and implementing standards for production, quality, and customer service.

Actively identify and resolve operational challenges, conduct timely audits, and serve as a catalyst for positive change.

Assist in the preparation and presentation of menus, working closely with the Executive Chef to manage product quality, production efficiency, and cost control.

Responsible for coaching and mentoring culinary staff, ensuring adherence to safety and sanitation standards, and fostering a safe and healthy work environment.

Training & Development:
Enhance professional and technical knowledge by participating in educational workshops, reviewing industry publications, and networking with culinary professionals.

Ensure all culinary staff possess the necessary skills for food preparation and cooking, providing training and support as needed.

Oversee the onboarding and retention of culinary employees, ensuring compliance with all required training, including ServSafe Sanitation Manager Certification.

Equipment & Processes:
Maintain culinary equipment by following operational guidelines, instructing staff on proper usage, and ensuring preventive maintenance is conducted.

Support the implementation of innovative production techniques and improve menu quality by analyzing production records and promoting staff engagement in quality improvement initiatives.

Qualifications:
Education:
  • Associate or Bachelor’s Degree in Culinary Arts or a related field is required.
  • Certification as CCC from ACF, ProChef II, or equivalent is preferred.
Experience:
  • 7-10 years of progressive experience in culinary roles is required.
  • 1-3 years of supervisory experience in high-volume food production or catering environments is necessary.
  • Experience in in-flight catering or similar high-volume food service settings is essential.
Technical Skills:
  • Ability to prepare meals according to detailed specifications.
  • Strong leadership skills with the capability to manage a team effectively.
  • Excellent time management and organizational skills.
  • Basic computer proficiency, with a preference for knowledge of Microsoft Office.
  • ServSafe Certification is preferred, with the ability to obtain it required.
Language Skills:
  • Exceptional written and verbal communication skills are essential.
  • Multilingual abilities are a plus.
Work Environment:
  • Must be able to stand, bend, lift, and move intermittently during shifts of 10+ hours.
  • Physical discomfort may occur due to temperature and noise in a production kitchen.
  • Ability to lift and move items exceeding twenty-five (25) pounds is required.
  • Typical work schedule may exceed 55 hours per week.
Company Values:
At gategroup, we are committed to fostering a culture of excellence, integrity, passion, and accountability. We expect our employees to treat each other with respect, communicate openly, collaborate to solve problems, and take responsibility for their actions.

The above description is intended to convey the general nature and level of work performed by individuals in this position. It is not an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties as necessary.

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