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Culinary Operations Supervisor

2 months ago

Schiller Park, Illinois, United States gategroup Full time
Job Summary

We are seeking a highly skilled and experienced Sous Chef, Operations to join our team at gategroup. As a key member of our culinary operations team, you will be responsible for overseeing the preparation and presentation of meals for airline customers.

Key Responsibilities
  • Assist the Executive Sous Chef or Executive Chef in designing and preparing meals for airline customers.
  • Provide culinary expertise and leadership, promoting quality food services and ensuring food safety and sanitation requirements are followed.
  • Drive the food production effort with the assistance of Food Supervisors.
Main Duties and Responsibilities
  • Ensure food specifications and labor objectives meet all company and customer requirements.
  • Supervise department for quality and quantity, ensuring items are produced and dated according to specification, and coding system is adhered to correctly.
  • Keep account of attendance, set up paperwork, set up each shift, and assign employees to specified sections (schedule optimization).
  • Order raw material from storeroom and produce extra meals at last minute as needed.
  • Prepare daily production sheet and assign tasks to employees, working with and directing 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.
  • Ensure safety procedures are adhered to; maintain cleanliness through shift to ensure quality product.
  • Manage daily production of hot and/or cold kitchens for quality and consistency.
  • Ensure compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.
  • Train and monitor employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.
  • Monitor daily manpower planning and schedules employees.
  • Responsible for employee retention and reducing employee turnover.
  • Responsible for coaching, counseling, and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).
  • Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.
  • Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority.
  • Employee must complete all company required training, including but not limited to ServSafe.
  • Compliance with all company required policies, procedures, and processes, including but not limited to required training.
Qualifications
  • Associates degree in the Culinary Arts or a Culinary Arts certification preferred.
Work Experience
  • Minimum 1-3 years as a Chef and/or Sous Chef required.
  • Minimum 7 years as a cook required.
  • Previous supervisory experience working in a high-volume, manufacturing, food production, restaurant, or catering environment preferred.
  • In-flight catering experience or experience in a high-volume food service environment preferred.
Job Skills
  • Ability to cook meals according to detailed specifications.
  • Ability to work in a fast-paced, deadline-driven environment.
  • Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks.
  • Current or previous labor relations experience is a plus, but not required.
  • Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
  • Ability to train others required.
  • Must have the ability to give negative and positive feedback to employees on a daily basis.
  • Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
  • Strong organizational, analytical, communication, and leadership skills required.
  • Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
  • Experience with menu design a plus.
  • Basic computer skills required. Working knowledge of Microsoft Office products preferred.
Technical Skills
  • ServSafe Certified preferred.
Language / Communication Skills
  • Must have excellent written and oral communication skills.
  • Bi-lingual in Spanish is a plus.
Job Dimensions
  • Geographic Responsibility: USA
  • Type of Employment: Full-Time
  • Travel %: Yes - Up to 25%
  • Exemption Classification: Exempt
  • Internal Relationships: all production areas
  • External Relationships: airline customers
Work Environment / Requirements of the Job
  • Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
  • In a normal production kitchen facility, there may be physical discomfort due to temperature and noise.
  • Must be able to lift, push, pull, and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
  • A rotating schedule of over 55 hours per week is typical.
Budget / Revenue Responsibility

N/A