We’re looking for motivated, engaged people to help make everyone’s journeys better. The Chinese Cuisine Executive Chef is responsible for delivering culinary excellence for Chinese Cuisine across all units in the US and Canada. This position will focus on customer performance improvements, training and development and overseeing menu presentations. The Chinese Cuisine Executive Chef will be a member of the Group Culinary Excellence Team and will be responsible for mobilizing support for menu presentations. Main Duties and Responsibilities: Conducts innovative menu presentations and ensures compliance on recipes and portion specifications as required by the customer. Ensures the kitchen staff are trained on cooking and food preparation requirements of all the airline accounts serviced in the unit. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource supporting operations management to improve performance of the unit. Identifies and resolves problems by completing timely audits. Maintains a safe, secure, and healthy work environment by establishing, following and enforcing standards and procedures while complying with sanitation and federal, state, and local legal regulations. Oversees food preparation, safety, and security and implements accident and disaster plans. Ensures meal cycles are communicated in a timely and accurate basis. Monitors yields of products to ensure maximum usage. Participate in Company Global Sustaining Progress in Culinary Excellence (SPICE) Program. Engages with Supply Chain Management and Total Cost Management (TCM) to arrange workshops and evaluations of food products. Maintains culinary equipment by following operating instructions and advises on preventive maintenance and repairs. Evaluates cooking equipment against the current needs and future expectations. Initiates new production and timesaving production techniques Qualifications Education: Associate Degree or Bachelor Degree in the Culinary Arts or a related field and/or apprenticeship or hotel management school completion with focus on culinary is required. Work Experience: 7-10 years of experience as a Chef is required 3-5 years of experience as a Chinese Cuisine Executive Chef Minimum of 3 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment is required. In-flight catering experience or experience in a high-volume food service environment is required. Technical Skills: (Certification, Licenses and Registration) Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Advanced computer skills are required. Working knowledge of Microsoft Office products is preferred. Maintains professional and technical knowledge by attending educational workshops, reviewing professional publications and participating in professional societies. ServSafe Certified is preferred. Language / Communication Skills: Must have excellent written and oral communication skills. Strong organizational, analytical, communication and leadership skills are required. Bilingual in Chinese (Cantonese or Mandarin) is a plus. Job Dimensions Geographic Responsibility: USA and Canada Type of Employment: Full-Time Travel %: Yes – Up to 70% Exemption Classification: Exempt Internal Relationships: Culinary, OPC, FP&A, Commercial. External Relationships: Airlines, customers, suppliers and vendors 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 schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: N/A Organization 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 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, Communicating effectively Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability, take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone’s day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf For HR use only, not to be included in job posting / advertising We anticipate that this job will close on: 06/30/2024 For California Residents, please click here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us! gategroup is the global leader in airline catering, retail-on-board and hospitality products and services. gategroup provides passengers with superior culinary and retail experiences, leveraging innovation and advanced technology solutions. Headquartered in Zurich, Switzerland, gategroup delivers operational excellence through the most extensive catering network in the aviation industry, serving passengers from over 200 operating units in over 60 countries/territories across all continents. We work in an exciting industry – fast-paced and ever-changing. Industry trends and customer expectations are constantly evolving and it is critical that we are agile, innovative and ready for change - and our people are our driving force. We offer attractive opportunities to be part of this fast-paced and truly international working environment. For further information, please visit www.gategroup.com.