Chef

Saint Paul, MN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $70,000.00 - $75,000.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Paid Time Off

healthcare

competitive 401(k) match

Job Description

OTG is a pioneering leader in the hospitality industry, known for transforming the airport dining experience with innovative concepts and exceptional customer service. Founded with a mission to revolutionize hospitality, OTG operates more than 300 in-terminal dining and retail locations across 11 airports in the United States. With a dedicated workforce of over 5,000 crewmembers, the company serves millions of travelers annually, making each visit memorable through diverse food offerings and top-tier service. OTG is recognized for creating vibrant, welcoming environments that combine culinary excellence with the fast-paced, dynamic setting of airport terminals. This unique operational landscape allows OTG to... Show More

Job Requirements

Degree from an accredited culinary institution is preferred
Minimum of 5 years of experience as a Chef preferred
Proficiency in food costing, menu planning, inventory management, and procurement
Knowledge of FDA and/or major US metropolitan city health code adherence
Strong written and verbal communication skills
Ability to mentor and train kitchen staff
Must be able to work varied hours/days, nights, weekends, holidays, and during inclement weather conditions

Job Qualifications

Degree from an accredited culinary institution is preferred
Minimum of 5 years of experience as a Chef preferred
Multi-unit, multi-concept experience a plus
Experience working with unionized employees preferred
Knowledge of FDA and/or major US metropolitan city health code adherence
Proficiency in food costing, menu planning, inventory management, and procurement
Strong written and verbal communication
Proficiency with Microsoft Suite and kitchen management software
Must be able to work varied hours/days, nights, weekends, holidays, and during inclement weather conditions

Job Duties

Provide culinary, service, and operational support to site-level culinary and service teams
Ensure training material and processes enable the delivery of exceptional cuisine
Monitor food quality and safety standards, ensuring compliance with health regulations and maintaining cleanliness in the kitchen
Train and mentor kitchen staff in cooking techniques, food safety, and kitchen operations
Address quality and/or service gaps to develop continuous improvement across the organization
Make changes based on guest feedback to enhance the OTG dining experience
Ensure menus and products are in line with food cost projections, operational feasibility, quality standards, and guest satisfaction
Cultivate and foster effective partnerships with leadership to execute strategic culinary plans
Liaise with supply chain management to identify key potential supplier relationships
Uphold and promote the OTG core values and code of conduct

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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