We are seeking a Sous Chef - Japanese Cuisine Specialist with a salary range of $70,000 - $80,000 annually to join our team at 21 Lovell St, East Boston, MA 02128. Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists in designing and preparing meals for airline customers. This role provides culinary expertise and leadership, promotes quality food services, and ensures compliance with food safety and sanitation requirements.

Main Duties and Responsibilities:

• Ensure food specifications and labor objectives meet all Company and customer requirements.
• Supervise department for quality and quantity; ensure items are produced and dated according to specification.
• Keep account of attendance, set up paperwork, and assign employees to specified sections.
• Order raw material from storeroom and produce extra meals as needed.
• Prepare daily production sheet and assign tasks to employees.
• Train and monitor employees on proper work procedures.
• Manage daily production for quality and consistency.
• Ensure compliance with company Wage & Hour policy.
• Responsible for employee retention and reducing turnover.
• Review and ensure employees are in correct cost centers and job titles.
• Complete all company-required training, including ServSafe.

Work Environment / Requirements of the Job:

• Regularly stand, bend, lift, and move intermittently during shifts of 10+ hours.
• Must be able to lift, push, pull, and move product in excess of twenty-five (25) pounds.
• A rotating schedule of over 55 hours per week is typical.

Gate Group Competencies Required to be Successful in the Job:

• Thinking – Information search and analysis & problem resolution skills.
• Engaging – Understanding others, team leadership, and developing people.
• Inspiring – Influencing and building relationships, motivating and inspiring.
• Achieving – Delivering business results under pressure and championing performance improvement.

Employees are expected to live our Values of Excellence, Integrity, Passion, and Accountability. Join us to help make travel and culinary memories!

• 401(k)
• Dental insurance
• Disability insurance
• Health insurance
• Paid time off
• Vision insurance

• Associates degree in the Culinary Arts or a Culinary Arts certification preferred.
• Minimum 1-3 years of experience as a Chef and/or Sous Chef required.
• Minimum 7 years of experience as a cook required.
• Strong leadership skills and the ability to manage a team of cooks.
• Ability to cook meals according to detailed specifications.
• Excellent time management and organizational skills.
• Strong communication skills; bilingual in Spanish is a plus.
• ServSafe Certified is preferred.