Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $85,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Paid Time Off
healthcare
Competitive 401k match
Job Description
OTG Concessions Management, LLC is a leading hospitality company that specializes in transforming airport dining and retail experiences. With a presence in more than 300 in-terminal locations across 11 airports, OTG has earned a reputation for innovation and excellence in the hospitality industry. Employing over 5,000 crewmembers, OTG serves millions of travelers annually, providing unique culinary and retail experiences tailored to a diverse customer base. The company is dedicated to pushing the boundaries of traditional airport food service by partnering with world-class chefs and creating dynamic, locally-inspired dining concepts that elevate the traveler’s experience. OTG’s commitment to its people is... Show More
Job Requirements
- degree from an accredited culinary institution 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 Qualifications
- degree from an accredited culinary institution 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
- 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
OysterLink simplifies hospitality hiring.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: