Sous Chef

On the Go is a leading hospitality company that has revolutionized the dining and retail experience for travelers across North America. Operating more than 300 unique dining and retail locations primarily located in some of the continent's busiest airports, On the Go combines world-class hospitality with innovative dining concepts and the latest technology to create exceptional experiences for its guests. Known for its dedication to people-first values, the company invests heavily in its employees, fostering growth and teamwork in an exciting and fast-paced environment. On the Go's culture is grounded in core values such as Care, Continuous Improvement, Quality, and Teamwork, ensuring a respectful, inclusive, and uplifting workplace where all team members feel empowered to succeed.

Located at Minneapolis-Saint Paul International Airport, the Sous Chef role at On the Go is a pivotal position responsible for maintaining kitchen operations, elevating food quality, and enhancing the guest dining experience. Reporting directly to the Chef, this role offers a competitive annual salary range of $60,000 to $65,000, plus bonus eligibility, emphasizing both remuneration and performance rewards. The Sous Chef is a hands-on leader who actively participates in food preparation, team leadership, and staff mentoring. Key responsibilities include collaborating with a team of accomplished Chefs, leading and training Line Cooks, and fostering a positive kitchen environment.

This position is an exciting opportunity for culinary professionals passionate about leadership and creativity in a dynamic airport hospitality setting. The Sous Chef is tasked with bringing culinary visions to life, driving innovation, and ensuring consistent delivery of outstanding cuisine that delights guests. By championing training programs and fostering skills development, the Sous Chef helps build a capable and motivated team. Monitoring and enforcing the highest standards of food quality, safety, and cleanliness are fundamental to safeguarding the brand's promise of excellence.

In addition, the role involves continuous improvement efforts, including identifying opportunities to enhance guest satisfaction and operational efficiency. Working closely with culinary leadership, the Sous Chef ensures menu compliance with flavor profiles, cost control measures, and operational success. Building collaborative relationships across various business units supports the execution of culinary initiatives and sustains a culture of teamwork and care. The role demands flexibility to work varied hours, reflecting the non-stop nature of airport operations and the commitment to exceptional hospitality at all times.

The ideal candidate will have a strong culinary background, ideally with a degree from an accredited institution, and at least three years of Sous Chef experience in fast-paced, high-impact environments. Experience with multiunit or multiconcept operations, unionized teams, and a deep knowledge of FDA and municipal health regulations are highly valued. Proficiency in food costing, menu planning, inventory management, and the use of technology such as Microsoft Office and kitchen management software enhances operational effectiveness. Excellent communication skills are essential to inspire and engage team members effectively.

On the Go is proud to be an equal opportunity employer, welcoming qualified applicants from diverse backgrounds and committed to maintaining an inclusive workplace free from discrimination. The Sous Chef role at the Minneapolis-Saint Paul International Airport is not just a job but a career opportunity to grow, innovate, and be part of a passionate team that prioritizes people and quality in every guest interaction.