Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
401(k) match
competitive salary
bonus eligibility
Career growth opportunities
inclusive workplace
Job Description
OTG is a pioneering hospitality company that has redefined the airport dining experience with innovation and excellence. Operating over 300 dynamic in-terminal dining and retail locations across 11 major airports, OTG serves millions of travelers annually. The company prides itself on offering unique culinary experiences featuring partnerships with world-class chefs and providing its more than 5,000 crewmembers with some of the industry’s best compensation and benefits packages. OTG’s commitment to transforming airport experiences has positioned it as a leader in airport hospitality and dining services. As part of this vibrant environment, OTG fosters a culture that supports learning, growth, and... Show More
Job Requirements
- Degree from an accredited culinary institution preferred
- At least 5 years experience in a Chef role preferred
- Experience in multi-unit, multi-concept culinary environments considered an asset
- Familiarity with working alongside unionized employees preferred
- Knowledge of FDA and relevant health code compliance required
- Strong skills in food costing, menu planning, inventory management, and procurement necessary
- Excellent written and verbal communication skills essential
- Proficiency with Microsoft Office and kitchen management software required
- Availability to work varied shifts including days, nights, weekends, holidays, and adverse weather conditions mandatory
Job Qualifications
- Degree from an accredited culinary institution preferred
- Minimum of 5 years experience as a Chef preferred
- Multi-unit, multi-concept experience a plus
- Experience working with unionized employees preferred
- Knowledge of FDA and major US metropolitan city health code adherence
- Proficiency in food costing, menu planning, inventory management, and procurement
- Strong written and verbal communication skills
- Proficiency with Microsoft Suite and kitchen management software
- Must be able to work varied hours including 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 materials 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 service gaps to develop continuous improvement across the organization and make changes based on guest feedback to enhance dining experience
- Ensure menus and products align 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 company core values and code of conduct
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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