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• g

  Exec Chef  

  gategroup

  Permanent - Berkeley

  Posted: 02/01/2026

  Apply Now

  Were looking for motivated, engaged people to help make everyones jour... Read More

  Were looking for motivated, engaged people to help make everyones journeys better.
  
  Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Hiring Range
  $130,000 - $140,000 Per Year
  
  Benefits
  Paid time off
  401k, with company match
  Company sponsored life insurance
  Medical, dental, vision plans
  Voluntary short-term/long-term disability insurance
  Voluntary life, accident, and hospital plans
  Employee Assistance Program
  Commuter benefits
  Employee Discounts
  Free hot healthy meals for unit operations roles
  
  Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications
  
  Education: Associate Degree or Bachelor Degree in theCulinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role
  
  Work Experience: Minimum10years as aChef required Minimum of 4 years as an Executive Chefrequired. Minimum of1-3 years supervisoryexperience working in a high volume, manufacturing, food production and restaurant or catering environmentrequired. In-flight catering experience or experience in a high-volume food service environment required.
  
  Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis . Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred
  
  Technical Skills: ( Certificates, Licenses and Registration ) ServSafe Certified preferred.
  
  Language / Communication Skills: Must have excellent written and oral communication skills. Multi-linguala plus. Job Dimensions
  
  Geographic Responsibility: Unit
  
  Type of Employment: Full-T ime
  
  Travel %: Yes Up to 10%
  
  Exemption Classification: Exempt
  
  Internal Relationships: all internal departments
  
  External Relationships: airline customers
  
  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 rotating schedule of over 55 hours per week is typical.
  
  Budget / Revenue Responsibility: USD
  
  Organization Structure
  
  Direct Line Manager (Title): Director, Assembly
  
  Dotted Line Manager (Title, if applicable) : TBD
  
  Number of Direct Reports: TBD
  
  Number of Dotted Line Reports: TBD
  
  Estimated Total Size of Team: TBD
  
  G ate G roup Competencies R equired to be S uccessful in the J ob: 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 V alues of Excellence, Integrity, Passion and Accountability. To demonstrate these V alues . click apply for full job details Read Less

  Apply Now
• g

  Exec Chef  

  gategroup

  Permanent - Emeryville

  Posted: 02/01/2026

  Apply Now

  Were looking for motivated, engaged people to help make everyones jour... Read More

  Were looking for motivated, engaged people to help make everyones journeys better.
  
  Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Hiring Range
  $130,000 - $140,000 Per Year
  
  Benefits
  Paid time off
  401k, with company match
  Company sponsored life insurance
  Medical, dental, vision plans
  Voluntary short-term/long-term disability insurance
  Voluntary life, accident, and hospital plans
  Employee Assistance Program
  Commuter benefits
  Employee Discounts
  Free hot healthy meals for unit operations roles
  
  Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications
  
  Education: Associate Degree or Bachelor Degree in theCulinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role
  
  Work Experience: Minimum10years as aChef required Minimum of 4 years as an Executive Chefrequired. Minimum of1-3 years supervisoryexperience working in a high volume, manufacturing, food production and restaurant or catering environmentrequired. In-flight catering experience or experience in a high-volume food service environment required.
  
  Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis . Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred
  
  Technical Skills: ( Certificates, Licenses and Registration ) ServSafe Certified preferred.
  
  Language / Communication Skills: Must have excellent written and oral communication skills. Multi-linguala plus. Job Dimensions
  
  Geographic Responsibility: Unit
  
  Type of Employment: Full-T ime
  
  Travel %: Yes Up to 10%
  
  Exemption Classification: Exempt
  
  Internal Relationships: all internal departments
  
  External Relationships: airline customers
  
  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 rotating schedule of over 55 hours per week is typical.
  
  Budget / Revenue Responsibility: USD
  
  Organization Structure
  
  Direct Line Manager (Title): Director, Assembly
  
  Dotted Line Manager (Title, if applicable) : TBD
  
  Number of Direct Reports: TBD
  
  Number of Dotted Line Reports: TBD
  
  Estimated Total Size of Team: TBD
  
  G ate G roup Competencies R equired to be S uccessful in the J ob: 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 V alues of Excellence, Integrity, Passion and Accountability. To demonstrate these V alues . click apply for full job details Read Less

  Apply Now
• g

  Exec Chef  

  gategroup

  Permanent - Oakland

  Posted: 02/01/2026

  Apply Now

  Were looking for motivated, engaged people to help make everyones jour... Read More

  Were looking for motivated, engaged people to help make everyones journeys better.
  
  Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Hiring Range
  $130,000 - $140,000 Per Year
  
  Benefits
  Paid time off
  401k, with company match
  Company sponsored life insurance
  Medical, dental, vision plans
  Voluntary short-term/long-term disability insurance
  Voluntary life, accident, and hospital plans
  Employee Assistance Program
  Commuter benefits
  Employee Discounts
  Free hot healthy meals for unit operations roles
  
  Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications
  
  Education: Associate Degree or Bachelor Degree in theCulinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role
  
  Work Experience: Minimum10years as aChef required Minimum of 4 years as an Executive Chefrequired. Minimum of1-3 years supervisoryexperience working in a high volume, manufacturing, food production and restaurant or catering environmentrequired. In-flight catering experience or experience in a high-volume food service environment required.
  
  Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis . Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred
  
  Technical Skills: ( Certificates, Licenses and Registration ) ServSafe Certified preferred.
  
  Language / Communication Skills: Must have excellent written and oral communication skills. Multi-linguala plus. Job Dimensions
  
  Geographic Responsibility: Unit
  
  Type of Employment: Full-T ime
  
  Travel %: Yes Up to 10%
  
  Exemption Classification: Exempt
  
  Internal Relationships: all internal departments
  
  External Relationships: airline customers
  
  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 rotating schedule of over 55 hours per week is typical.
  
  Budget / Revenue Responsibility: USD
  
  Organization Structure
  
  Direct Line Manager (Title): Director, Assembly
  
  Dotted Line Manager (Title, if applicable) : TBD
  
  Number of Direct Reports: TBD
  
  Number of Dotted Line Reports: TBD
  
  Estimated Total Size of Team: TBD
  
  G ate G roup Competencies R equired to be S uccessful in the J ob: 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 V alues of Excellence, Integrity, Passion and Accountability. To demonstrate these V alues . click apply for full job details Read Less

  Apply Now
• g

  Exec Chef  

  gategroup

  Permanent - Alameda

  Posted: 02/01/2026

  Apply Now

  Were looking for motivated, engaged people to help make everyones jour... Read More

  Were looking for motivated, engaged people to help make everyones journeys better.
  
  Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Hiring Range
  $130,000 - $140,000 Per Year
  
  Benefits
  Paid time off
  401k, with company match
  Company sponsored life insurance
  Medical, dental, vision plans
  Voluntary short-term/long-term disability insurance
  Voluntary life, accident, and hospital plans
  Employee Assistance Program
  Commuter benefits
  Employee Discounts
  Free hot healthy meals for unit operations roles
  
  Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications
  
  Education: Associate Degree or Bachelor Degree in theCulinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role
  
  Work Experience: Minimum10years as aChef required Minimum of 4 years as an Executive Chefrequired. Minimum of1-3 years supervisoryexperience working in a high volume, manufacturing, food production and restaurant or catering environmentrequired. In-flight catering experience or experience in a high-volume food service environment required.
  
  Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis . Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred
  
  Technical Skills: ( Certificates, Licenses and Registration ) ServSafe Certified preferred.
  
  Language / Communication Skills: Must have excellent written and oral communication skills. Multi-linguala plus. Job Dimensions
  
  Geographic Responsibility: Unit
  
  Type of Employment: Full-T ime
  
  Travel %: Yes Up to 10%
  
  Exemption Classification: Exempt
  
  Internal Relationships: all internal departments
  
  External Relationships: airline customers
  
  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 rotating schedule of over 55 hours per week is typical.
  
  Budget / Revenue Responsibility: USD
  
  Organization Structure
  
  Direct Line Manager (Title): Director, Assembly
  
  Dotted Line Manager (Title, if applicable) : TBD
  
  Number of Direct Reports: TBD
  
  Number of Dotted Line Reports: TBD
  
  Estimated Total Size of Team: TBD
  
  G ate G roup Competencies R equired to be S uccessful in the J ob: 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 V alues of Excellence, Integrity, Passion and Accountability. To demonstrate these V alues . click apply for full job details Read Less

  Apply Now
• g

  Exec Chef  

  gategroup

  Permanent - South San Francisco

  Posted: 02/01/2026

  Apply Now

  Were looking for motivated, engaged people to help make everyones jour... Read More

  Were looking for motivated, engaged people to help make everyones journeys better.
  
  Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Hiring Range
  $130,000 - $140,000 Per Year
  
  Benefits
  Paid time off
  401k, with company match
  Company sponsored life insurance
  Medical, dental, vision plans
  Voluntary short-term/long-term disability insurance
  Voluntary life, accident, and hospital plans
  Employee Assistance Program
  Commuter benefits
  Employee Discounts
  Free hot healthy meals for unit operations roles
  
  Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications
  
  Education: Associate Degree or Bachelor Degree in theCulinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role
  
  Work Experience: Minimum10years as aChef required Minimum of 4 years as an Executive Chefrequired. Minimum of1-3 years supervisoryexperience working in a high volume, manufacturing, food production and restaurant or catering environmentrequired. In-flight catering experience or experience in a high-volume food service environment required.
  
  Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis . Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred
  
  Technical Skills: ( Certificates, Licenses and Registration ) ServSafe Certified preferred.
  
  Language / Communication Skills: Must have excellent written and oral communication skills. Multi-linguala plus. Job Dimensions
  
  Geographic Responsibility: Unit
  
  Type of Employment: Full-T ime
  
  Travel %: Yes Up to 10%
  
  Exemption Classification: Exempt
  
  Internal Relationships: all internal departments
  
  External Relationships: airline customers
  
  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 rotating schedule of over 55 hours per week is typical.
  
  Budget / Revenue Responsibility: USD
  
  Organization Structure
  
  Direct Line Manager (Title): Director, Assembly
  
  Dotted Line Manager (Title, if applicable) : TBD
  
  Number of Direct Reports: TBD
  
  Number of Dotted Line Reports: TBD
  
  Estimated Total Size of Team: TBD
  
  G ate G roup Competencies R equired to be S uccessful in the J ob: 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 V alues of Excellence, Integrity, Passion and Accountability. To demonstrate these V alues . click apply for full job details Read Less

  Apply Now
• g

  Exec Chef  

  gategroup

  Permanent - Daly City

  Posted: 02/01/2026

  Apply Now

  Were looking for motivated, engaged people to help make everyones jour... Read More

  Were looking for motivated, engaged people to help make everyones journeys better.
  
  Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Hiring Range
  $130,000 - $140,000 Per Year
  
  Benefits
  Paid time off
  401k, with company match
  Company sponsored life insurance
  Medical, dental, vision plans
  Voluntary short-term/long-term disability insurance
  Voluntary life, accident, and hospital plans
  Employee Assistance Program
  Commuter benefits
  Employee Discounts
  Free hot healthy meals for unit operations roles
  
  Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications
  
  Education: Associate Degree or Bachelor Degree in theCulinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role
  
  Work Experience: Minimum10years as aChef required Minimum of 4 years as an Executive Chefrequired. Minimum of1-3 years supervisoryexperience working in a high volume, manufacturing, food production and restaurant or catering environmentrequired. In-flight catering experience or experience in a high-volume food service environment required.
  
  Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis . Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred
  
  Technical Skills: ( Certificates, Licenses and Registration ) ServSafe Certified preferred.
  
  Language / Communication Skills: Must have excellent written and oral communication skills. Multi-linguala plus. Job Dimensions
  
  Geographic Responsibility: Unit
  
  Type of Employment: Full-T ime
  
  Travel %: Yes Up to 10%
  
  Exemption Classification: Exempt
  
  Internal Relationships: all internal departments
  
  External Relationships: airline customers
  
  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 rotating schedule of over 55 hours per week is typical.
  
  Budget / Revenue Responsibility: USD
  
  Organization Structure
  
  Direct Line Manager (Title): Director, Assembly
  
  Dotted Line Manager (Title, if applicable) : TBD
  
  Number of Direct Reports: TBD
  
  Number of Dotted Line Reports: TBD
  
  Estimated Total Size of Team: TBD
  
  G ate G roup Competencies R equired to be S uccessful in the J ob: 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 V alues of Excellence, Integrity, Passion and Accountability. To demonstrate these V alues . click apply for full job details Read Less

  Apply Now
• g

  Exec Chef  

  gategroup

  Permanent - San Francisco

  Posted: 02/01/2026

  Apply Now

  Were looking for motivated, engaged people to help make everyones jour... Read More

  Were looking for motivated, engaged people to help make everyones journeys better.
  
  Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Hiring Range
  $130,000 - $140,000 Per Year
  
  Benefits
  Paid time off
  401k, with company match
  Company sponsored life insurance
  Medical, dental, vision plans
  Voluntary short-term/long-term disability insurance
  Voluntary life, accident, and hospital plans
  Employee Assistance Program
  Commuter benefits
  Employee Discounts
  Free hot healthy meals for unit operations roles
  
  Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications
  
  Education: Associate Degree or Bachelor Degree in theCulinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role
  
  Work Experience: Minimum10years as aChef required Minimum of 4 years as an Executive Chefrequired. Minimum of1-3 years supervisoryexperience working in a high volume, manufacturing, food production and restaurant or catering environmentrequired. In-flight catering experience or experience in a high-volume food service environment required.
  
  Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis . Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred
  
  Technical Skills: ( Certificates, Licenses and Registration ) ServSafe Certified preferred.
  
  Language / Communication Skills: Must have excellent written and oral communication skills. Multi-linguala plus. Job Dimensions
  
  Geographic Responsibility: Unit
  
  Type of Employment: Full-T ime
  
  Travel %: Yes Up to 10%
  
  Exemption Classification: Exempt
  
  Internal Relationships: all internal departments
  
  External Relationships: airline customers
  
  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 rotating schedule of over 55 hours per week is typical.
  
  Budget / Revenue Responsibility: USD
  
  Organization Structure
  
  Direct Line Manager (Title): Director, Assembly
  
  Dotted Line Manager (Title, if applicable) : TBD
  
  Number of Direct Reports: TBD
  
  Number of Dotted Line Reports: TBD
  
  Estimated Total Size of Team: TBD
  
  G ate G roup Competencies R equired to be S uccessful in the J ob: 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 V alues of Excellence, Integrity, Passion and Accountability. To demonstrate these V alues . click apply for full job details Read Less

  Apply Now
• g

  Facilities Maintenance Technician  

  gategroup

  Permanent - Aurora

  Posted: 02/01/2026

  Apply Now

  Were looking for motivated, engaged people to help make everyones jou... Read More

  Were looking for motivated, engaged people to help make everyones journeys better.

  The Facilities Maintenance Technician's primary role is to perform various skilled and semiskilled tasks to maintain a 24/7 facilities operation. Responsibilities include maintaining the mechanical, electrical, and life safety equipment as well as, the appearances of the facilities and grounds at various property locations.
  The position also assists with scheduling and overseeing the work performed by various contractors ensuring they use safe practices, do quality work and clean up their work area. Therefore, this person must be self directed and be able to prioritize.

  Hourly Rate:

  $26-$28 per hour

  Benefits

  Paid time off401k, with company matchCompany sponsored life insuranceMedical, dental, vision plansVoluntary short-term/long-term disability insuranceVoluntary life, accident, and hospital plansEmployee Assistance ProgramCommuter benefitsEmployee DiscountsWeekly pay for union employees

  Application Closure Statement

  To be considered for this position, please submit your application by 12/14/2025

  Main Duties and Responsibilities:

  Schedules, oversees and may assist assigned contractors ensuring the safety, quality and cleanliness of work performed. Escorts contractors in critical areas when required.Performs building repairs including drywall, paint, wall-covering, ceiling tile and grid, carpet and tile flooring, door and door hardware.Performs plumbing repairs including faucets, sinks, urinals, toilets, drains, and valves.Performs exterior repairs including but not limited to irrigation, signs, fence, roof, and metal siding.Performs daily site inspections of the facilities and mechanical equipment to ensure proper operation.Performs preventive maintenance to building systems and equipment as assigned and creates equipment check sheets as requested.Provides a report to the Maintenance Coordinator noting any problems found.Performs repairs of Heat Ventilation Air Conditioning (HVAC) systems, which may include heating boilers, air conditioning units, VAV boxes, exhaust fans, building automation controls and filter replacement.Performs electrical repairs, such as replacing lamps, ballasts, switches, receptacles, cord caps, wiring of single and three phase motors, and installation of circuits.Manages work requests, creates spreadsheets for and maintains an inventory of tools and supplies, creates online purchase orders for parts and supplies as required.Manages office furniture reconfigurations, furniture moves and office moves, as requested.

  Qualifications

  Education:

  High School Diploma or GED required

  Work Experience:

  Requires at least 2 full years of recent related experience

  Technical Skills: (Certification, Licenses and Registration)

  Working knowledge of electrical and plumbing systemsAbility to obtain Airport Transport Authority badge requiredAbility to obtain Customs Seal for Airport Transport Authority badge (if required)

  Language / Communication Skills:

  Good written and oral communication skills

  Job Dimensions

  Geographic Responsibility:

  Type of Employment: full-time

  Travel %: none

  Exemption Classification: non-exempt

  Internal Relationships:

  External Relationships:

  Work Environment / Requirements of the Job:

  Regularly stands, walks, 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.Abilityto lift 25 lbs. Push and pull or maneuver 50-75 lbs.Abilityto work outdoors 50% of the time.Abilityto work at heights of or about 50 feet.

  gategroup Competencies Required to be Successful in the Job:

  Thinking Information Search and analysis & problem resolution skillsEngaging Understanding others, Team Leadership and Developing PeopleInspiring Influencing and building relationships, Motivating and Inspiring, Communicating effectivelyAchieving 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 informedWe put our heads together to problem solve and deliver excellence as a teamWe have passion for our work and we pay attention to the little detailsWe foster an environment of accountability , take responsibility for our actions and learn from our mistakesWe do what we say we will do, when we say we are going to do itWe care about our coworkers, always taking an opportunity to make someones 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:

  We anticipate that this job will close on:

  12/15/2025 For California Residents, please clic k here to view our California privacy notice.

  If you want to be part of a team that helps make travel and culinarymemories, join us!

  Required Preferred Job Industries Maintenance & Janitorial Read Less

  Apply Now
• g

  Facilities Maintenance Technician  

  gategroup

  Permanent - Denver

  Posted: 02/01/2026

  Apply Now

  Were looking for motivated, engaged people to help make everyones jou... Read More

  Were looking for motivated, engaged people to help make everyones journeys better.

  The Facilities Maintenance Technician's primary role is to perform various skilled and semiskilled tasks to maintain a 24/7 facilities operation. Responsibilities include maintaining the mechanical, electrical, and life safety equipment as well as, the appearances of the facilities and grounds at various property locations.
  The position also assists with scheduling and overseeing the work performed by various contractors ensuring they use safe practices, do quality work and clean up their work area. Therefore, this person must be self directed and be able to prioritize.

  Hourly Rate:

  $26-$28 per hour

  Benefits

  Paid time off401k, with company matchCompany sponsored life insuranceMedical, dental, vision plansVoluntary short-term/long-term disability insuranceVoluntary life, accident, and hospital plansEmployee Assistance ProgramCommuter benefitsEmployee DiscountsWeekly pay for union employees

  Application Closure Statement

  To be considered for this position, please submit your application by 12/14/2025

  Main Duties and Responsibilities:

  Schedules, oversees and may assist assigned contractors ensuring the safety, quality and cleanliness of work performed. Escorts contractors in critical areas when required.Performs building repairs including drywall, paint, wall-covering, ceiling tile and grid, carpet and tile flooring, door and door hardware.Performs plumbing repairs including faucets, sinks, urinals, toilets, drains, and valves.Performs exterior repairs including but not limited to irrigation, signs, fence, roof, and metal siding.Performs daily site inspections of the facilities and mechanical equipment to ensure proper operation.Performs preventive maintenance to building systems and equipment as assigned and creates equipment check sheets as requested.Provides a report to the Maintenance Coordinator noting any problems found.Performs repairs of Heat Ventilation Air Conditioning (HVAC) systems, which may include heating boilers, air conditioning units, VAV boxes, exhaust fans, building automation controls and filter replacement.Performs electrical repairs, such as replacing lamps, ballasts, switches, receptacles, cord caps, wiring of single and three phase motors, and installation of circuits.Manages work requests, creates spreadsheets for and maintains an inventory of tools and supplies, creates online purchase orders for parts and supplies as required.Manages office furniture reconfigurations, furniture moves and office moves, as requested.

  Qualifications

  Education:

  High School Diploma or GED required

  Work Experience:

  Requires at least 2 full years of recent related experience

  Technical Skills: (Certification, Licenses and Registration)

  Working knowledge of electrical and plumbing systemsAbility to obtain Airport Transport Authority badge requiredAbility to obtain Customs Seal for Airport Transport Authority badge (if required)

  Language / Communication Skills:

  Good written and oral communication skills

  Job Dimensions

  Geographic Responsibility:

  Type of Employment: full-time

  Travel %: none

  Exemption Classification: non-exempt

  Internal Relationships:

  External Relationships:

  Work Environment / Requirements of the Job:

  Regularly stands, walks, 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.Abilityto lift 25 lbs. Push and pull or maneuver 50-75 lbs.Abilityto work outdoors 50% of the time.Abilityto work at heights of or about 50 feet.

  gategroup Competencies Required to be Successful in the Job:

  Thinking Information Search and analysis & problem resolution skillsEngaging Understanding others, Team Leadership and Developing PeopleInspiring Influencing and building relationships, Motivating and Inspiring, Communicating effectivelyAchieving 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 informedWe put our heads together to problem solve and deliver excellence as a teamWe have passion for our work and we pay attention to the little detailsWe foster an environment of accountability , take responsibility for our actions and learn from our mistakesWe do what we say we will do, when we say we are going to do itWe care about our coworkers, always taking an opportunity to make someones 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:

  We anticipate that this job will close on:

  12/15/2025 For California Residents, please clic k here to view our California privacy notice.

  If you want to be part of a team that helps make travel and culinarymemories, join us!

  Required Preferred Job Industries Maintenance & Janitorial Read Less

  Apply Now
• g

  Human Resources Generalist  

  gategroup

  Permanent - Aurora

  Posted: 02/01/2026

  Apply Now

  Were looking for motivated, engaged people to help make everyones jou... Read More

  Were looking for motivated, engaged people to help make everyones journeys better.

  Responsible for serving as a business partner to supervisors, department managers and the General Manager for the flight kitchen.

  Target Salary Range: $60,000 - $65,000

  Benefits

  Paid time off

  401k, with company match

  Company sponsored life insurance

  Medical, dental, vision plans

  Voluntary short-term/long-term disability insurance

  Voluntary life, accident, and hospital plans

  Employee Assistance Program

  Commuter benefits

  Employee Discounts

  Free hot healthy meals for unit operations roles

  Main Duties and Responsibilities:

  Partners with various levels of management to understand business objectives and identify corresponding human resource needs; implements strategies to support various business objectives and improve programs to support employee retention

  Helps drive division-wide human resources strategy, programs and processes into the unit

  Partners with operations and training functions to identify training needs and provide input on training approaches and content

  Partners with operations to identify and understand workforce needs; may be responsible for recruiting union hourly employees and for assisting with recruitment for exempt and non-exempt positions

  May serve as the primary employee and labor relations point of contact to mediate and resolve employee disputes and union grievances

  Provides counseling/training for unit management in the areas of labor/employee relations, EEO, affirmative action and discrimination

  Provides policy interpretation and ensures accurate and consistent application of all company policies and procedures, and related local, state and federal laws, and applicable collective bargaining agreement(s)

  May be responsible for delivering orientation and other training programs as needed

  Ensures that weekly, monthly and ad-hoc reports are completed accurately and in a timely manner

  Receives and responds to employment-related claims from various government or public agencies; recommends settlement or defense based on actual investigation of facts

  Accomplishes human resources and organization mission by completing related results as needed

  Qualifications

  Education:

  Bachelors Degree is required

  Work Experience:

  At least 2 years of experience in human resources generalist role is required

  Experience working in transportation, hospitality, manufacturing or food service environment highly desirable

  Technical Skills: (Certification, Licenses and Registration)

  Must have strong computer skills using Microsoft Office products including Excel

  Ability to work in a fast paced, deadline driven environment

  Must have strong and effective leadership skills, and the ability to successfully manage a large staff

  Current or previous labor relations experience

  Strong organizational, analytical and leadership skills required

  Multi-lingual skills preferred

  Demonstrated knowledge of state and federal employment law

  Effective relationship building and business partnering

  Cross-functional collaboration

  Talent acquisition

  Analysis

  Prioritizing multiple projects/tasks

  Working independently

  Candidate must have strong interpersonal skills, and be highly organized, action oriented and collaborative

  Must also have proficiency in all areas of EEO/Tile VII compliance including expertise in investigating and formally responding to Title VII charges

  Must be innovative in making changes to the operation as needed to further improve the work environment and unit performance

  PHR is a plus

  Language / Communication Skills:

  Excellent oral and written communication skills

  Bilingual (English / Spanish) preferred

  Job Dimensions

  Geographic Responsibility: Unit

  Type of Employment: Full-time

  Travel %: Up to 10%

  Exemption Classification: Exempt

  Internal Relationships: Employees at all levels of the organization

  External Relationships: n/a

  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 rotating schedule of over 55 hours per week is typical

  Budget / Revenue Responsibility: (Local Currency)

  Organization Structure

  Direct Line Manager (Title): Sr Mgr, HR or Dir, HR

  Dotted Line Manager (Title, if applicable): n/a

  Number of Direct Reports: n/a

  Number of Dotted Line Reports: n/a

  Estimated Total Size of Team: 2-3

  gategroup 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 someones 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:

  We anticipate that this job will close on:

  01/30/2026 For California Residents, please clic k here to view our California privacy notice.

  If you want to be part of a team that helps make travel and culinarymemories, join us!

  Required Preferred Job Industries Other Read Less

  Apply Now

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