gategourmet is hiring: Sous Chef Japanese Cuisine in Washington DC

gategroup is a global leader in airline catering and hospitality services, delivering culinary excellence and innovative solutions to airline customers worldwide. With a rich heritage of providing high-quality food and catering services in the aviation industry, gategroup is committed to enhancing passenger experiences by offering authentic and diverse cuisines prepared with the utmost attention to quality, safety, and customer satisfaction. Known for its rigorous adherence to food safety standards and a passion for delivering exceptional service, gategroup operates in numerous countries and serves a wide range of airline partners. The company fosters an environment that values excellence, integrity, passion, and accountability, encouraging employees to work collaboratively and achieve outstanding results in a fast-paced, deadline-driven setting. The role of Sous Chef Japanese Cuisine Operations at gategroup is a full-time position focused on assisting the Executive Sous Chef or Executive Chef in designing and preparing meals specifically tailored for airline customers. This position is highly specialized, requiring expertise in authentic Japanese and Asian culinary cuisine, and offers an annual salary range between $90,000 and $93,000. The Sous Chef plays a crucial role in providing culinary leadership and ensuring that food safety and sanitation standards are meticulously followed. The successful candidate will lead food production efforts with the support of Food Supervisors, overseeing the preparation of high-quality meals that meet both company and airline customer specifications. This role involves supervising kitchen staff, managing daily production, and ensuring compliance with governmental regulations such as FDA, USDA, and HACCP. The Sous Chef is responsible for workforce management including scheduling, attendance tracking, and employee training, contributing to operational efficiency while maintaining high standards of food quality and safety. The ideal candidate is a strong leader with excellent organizational and communication skills, capable of motivating and managing a diverse team of cooks and kitchen personnel. Working at gategroup means engaging in a dynamic and challenging environment where innovation and continuous improvement are valued. The position requires flexibility and physical stamina to work long shifts in a fast-paced kitchen environment, where the Sous Chef will play an essential role in optimizing labor and food costs while maintaining superior production standards. With up to 25% travel required, this job offers ample opportunity to be involved in various operational units and collaborate closely with multiple stakeholders including airline customers, kitchen teams, and management. In addition to competitive compensation, gategroup provides extensive benefits such as paid time off, 401k with company match, medical, dental, and vision plans, as well as company-sponsored life insurance and disability coverage. Employees enjoy additional perks like commuter benefits, employee discounts, and free healthy meals during shifts, which enhance work-life balance and overall job satisfaction. The company is dedicated to fostering a respectful and inclusive workplace, where all employees are encouraged to communicate openly, innovate, and contribute to the team's success with passion and accountability. This role is pivotal for candidates passionate about culinary arts, particularly Japanese cuisine, who thrive in a structured yet creative environment aimed at delivering excellence in airline catering.

• minimum 7 years experience as a cook
• minimum 1-3 years experience as a chef or sous chef
• associates degree in culinary arts or culinary arts certification preferred
• must be able to work in a fast paced, deadline driven environment
• strong leadership skills required
• ability to handle multiple tasks without losing focus on priorities
• ability to train and give feedback to employees
• excellent time management and organizational skills
• knowledge of food safety and sanitation regulations
• must be comfortable working with all levels of employees
• physical ability to stand, bend, lift over 25 pounds during long shifts
• availability to work rotating schedules exceeding 55 hours per week
• compliance with company policies and required training including ServSafe