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 Concessions Management, LLC is an innovative leader in the hospitality industry, renowned for transforming airport dining and retail experiences through high-quality service and culinary excellence. Operating over 300 in-terminal dining and retail locations across 11 major airports, OTG employs more than 5,000 Crewmembers who serve millions of travelers each year. The company is committed to creating exceptional guest experiences by combining technology, design, and an inspired workforce. OTG's approach to hospitality is unique in that it blends culinary artistry with cutting-edge technology, redefining the airport food scene and setting new standards for excellence. The corporate culture at OTG emphasizes... Show More
Job Requirements
- Degree from an accredited culinary institution is preferred
- Minimum of 5 years of experience as a Chef preferred
- 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 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
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