Head Chef

2 weeks ago

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

Overview:

We are seeking dedicated and enthusiastic individuals to enhance the culinary experiences for our customers.

Position Summary:

The Head Chef for Chinese Culinary Operations is accountable for achieving culinary excellence within our Chinese cuisine offerings across all locations in the US and Canada. This role emphasizes improving customer satisfaction, fostering training and development, and supervising menu presentations. The Head Chef will collaborate with the Group Culinary Excellence Team to ensure successful menu execution.

Key Responsibilities:

  • Develops innovative menu presentations while ensuring adherence to recipes and portion control as specified by clients.
  • Trains kitchen personnel on the cooking and food preparation standards for all airline accounts serviced.
  • Monitors and guides staff on effective work practices and product production to maximize efficiency while minimizing labor and food costs.
  • Contributes to culinary operational goals by providing insights and analysis for strategic planning; prepares and executes action plans; implements standards for production, quality, and customer service; acts as a culinary resource to enhance operational performance.
  • Identifies and addresses issues through timely audits.
  • Ensures a safe, secure, and healthy working environment by establishing and enforcing compliance with sanitation and legal regulations.
  • Oversees food safety and preparation, implementing plans for accidents and emergencies.
  • Communicates meal cycles accurately and promptly, monitoring product yields for optimal usage.
  • Participates in the Global Sustaining Progress in Culinary Excellence (SPICE) Program.
  • Collaborates with Supply Chain Management and Total Cost Management (TCM) to organize workshops and evaluations of food products.
  • Maintains culinary equipment by adhering to operating instructions and advising on preventive maintenance.
  • Evaluates cooking equipment to meet current and future operational needs.
  • Initiates innovative production techniques to enhance efficiency.

Qualifications:

Education:

Associate or Bachelor’s Degree in Culinary Arts or a related field, or completion of an apprenticeship or hotel management program focused on culinary arts is required.

Experience:

7-10 years of culinary experience is required, including 3-5 years as a Head Chef specializing in Chinese cuisine. A minimum of 3 years in a supervisory role within a high-volume food production or catering environment is essential. Experience in in-flight catering or high-volume food service is also required.

Technical Skills:

Completion of all mandatory training, including ServSafe Sanitation Manager Certification, is required. Advanced computer skills are necessary, with a preference for familiarity with Microsoft Office products. Continuous professional development through workshops and professional publications is expected. ServSafe Certification is preferred.

Language and Communication Skills:

Excellent written and verbal communication skills are essential. Strong organizational, analytical, communication, and leadership abilities are required. Bilingual proficiency in Chinese (Cantonese or Mandarin) is advantageous.

Job Dimensions:

Geographic Responsibility: USA and Canada

Type of Employment: Full-Time

Travel: Up to 70%

Exemption Classification: Exempt

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

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

Work Environment:

Regularly engages in physical activities such as standing, bending, lifting, and moving for shifts exceeding 10 hours. The work environment may present physical discomfort due to temperature and noise levels. Must be capable of lifting, pushing, pulling, and moving items over twenty-five (25) pounds. Typical work schedules exceed 55 hours per week.

Organizational Structure:

Direct Line Manager: Area Executive Chef

Number of Direct Reports: 0

Number of Dotted Line Reports: 6 (Unit Chinese Chefs)

Core Competencies:

Successful candidates will demonstrate strong problem-solving skills, team leadership, effective communication, and a commitment to delivering results under pressure. Adherence to the values of excellence, integrity, passion, and accountability is essential.

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