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Head Chef

2 months ago

San Francisco, California, United States gategroup - Operational Full time

We are seeking dedicated and passionate individuals to enhance the culinary experience for our clients.

The Head Chef for Chinese Culinary Operations will be accountable for ensuring top-notch culinary standards for Chinese cuisine across various locations in the US and Canada.

This role emphasizes enhancing customer satisfaction, staff training, and managing menu displays.

The Head Chef will collaborate with the Group Culinary Excellence Team, driving support for menu showcases.


Key Responsibilities:
Develops creative menu displays and guarantees adherence to recipes and portion sizes as specified by clients.

Ensures that kitchen personnel are well-trained in cooking and food preparation standards for all airline accounts managed in the facility.

Guides and supervises staff on effective work practices and product output to maximize efficiency while minimizing labor and food costs.

Contributes to culinary operational goals by providing insights and analysis for strategic initiatives; formulates and executes action plans; implements standards for production, efficiency, quality, and customer service; acts as a culinary advisor to enhance operational performance.

Identifies and addresses issues through timely evaluations.

Maintains a safe, secure, and healthy workplace by establishing, adhering to, and enforcing standards and procedures in compliance with sanitation and legal regulations.

Oversees food preparation, safety protocols, and implements emergency response plans.
Ensures timely and accurate communication of meal cycles. Monitors product yields to ensure optimal usage.
Participates in the Company's Global Sustaining Progress in Culinary Excellence (SPICE) Program.
Collaborates with Supply Chain Management and Total Cost Management (TCM) to organize workshops and assessments of food products.
Maintains culinary equipment by adhering to operating guidelines and advises on preventive maintenance and repairs.
Assesses cooking equipment against current requirements and future expectations.
Initiates innovative production and efficiency-enhancing techniques.
Qualifications

Education:


Associate or Bachelor Degree in Culinary Arts or a related discipline, or completion of an apprenticeship or hotel management program with a culinary focus is required.


Experience:
7-10 years of experience as a Chef is essential.
3-5 years of experience specifically as a Head Chef in Chinese cuisine.

A minimum of 3 years in a supervisory role within a high-volume, manufacturing, food production, or catering environment is necessary.

Experience in in-flight catering or a high-volume food service setting is required.

Technical Skills:
(Certifications, Licenses, and Registrations)
Completion of all mandatory training, including but not limited to ServSafe Sanitation Manager Certification.
Advanced computer proficiency is required.
Familiarity with Microsoft Office products is preferred.
Maintains professional and technical knowledge by attending educational workshops, reviewing industry publications, and engaging in professional organizations.
ServSafe Certification is preferred.

Language / Communication Skills:
Excellent written and verbal communication skills are essential.
Strong organizational, analytical, communication, and leadership abilities are required.
Bilingual in Chinese (Cantonese or Mandarin) is an advantage.

Job Scope:

Geographic Responsibility:
USA and Canada

Employment Type:
Full-Time

Travel Requirement:
Yes – Up to 70%

Exemption Classification:
Exempt

Internal Relationships:
Culinary, OPC, FP&A, Commercial.

External Relationships:
Airlines, clients, suppliers, and vendors.

Work Environment / Job Requirements:
Regularly stands, bends, lifts, and moves intermittently during shifts exceeding 10 hours.
In a typical production kitchen, there may be physical discomfort due to temperature and noise.
Must be capable of lifting, pushing, pulling, and moving products, equipment, and supplies exceeding twenty-five (25) pounds.
A work schedule of over 55 hours per week is common.

Budget / Revenue Responsibility:
N/A

Organizational Structure:
Direct Line Manager (Title): Area Executive Chef
Dotted Line Manager (Title, if applicable): N/A

Number of Direct Reports: 0

Number of Dotted Line Reports: 6 (Unit Chinese Chefs)
Estimated Total Size of Team: 0
Key Competencies Required for Success in the Role:

Thinking:
Information search and analysis & problem-solving skills

Engaging:
Understanding others, Team Leadership, and People Development

Inspiring:
Influencing and relationship building, Motivating and Inspiring, Effective Communication

Achieving:
Delivering business results under pressure, Championing Performance Improvement, and Customer Focus

Values for Success in the Position:
Employees at gategroup are expected to embody our Values of Excellence, Integrity, Passion, and Accountability.

To exemplify these Values, we expect to observe the following from everyone:

We treat each other with respect and act with integrity.
We communicate and keep each other informed.
We collaborate to solve problems and deliver excellence as a team.
We have a passion for our work and pay attention to detail.
We foster an environment of accountability, take responsibility for our actions, and learn from our mistakes.
We fulfill our commitments and do what we say we will do.
We care about our colleagues, always seeking opportunities to enhance someone's day.