Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Paid Time Off
healthcare
401k Match
competitive salary
Career growth opportunities
Training and development programs
Employee Discounts
Job Description
OTG is a pioneering hospitality company that has transformed the airport dining and retail experience across the United States. With a footprint of more than 300 in-terminal dining and retail locations at 11 major airports, OTG and its over 5,000 crewmembers serve millions of travelers annually, delivering innovative and high-quality hospitality services. Their unique approach combines cutting-edge technology and elevated culinary experiences to create memorable moments for travelers in often hectic airport environments. OTG is dedicated to providing not just jobs but career paths with competitive compensation, benefits including paid time off, healthcare, and a robust 401k match program. Joining... Show More
Job Requirements
- Degree from an accredited culinary institution
- Minimum of 3 years of experience as a sous chef
- Experience working with unionized employees
- Knowledge of FDA and/or major US metropolitan city health codes
- Proficiency in food costing and menu planning
- Strong communication skills
- Ability to work varied schedules including nights, weekends, and holidays
Job Qualifications
- Degree from an accredited culinary institution preferred
- Minimum of 3 years of experience as a sous 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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