Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Paid Time Off
healthcare
401k Match
Job Description
OTG Concessions Management, LLC is a leading hospitality company that specializes in transforming airport dining experiences. With over 300 in-terminal dining and retail locations spread across 11 major airports, OTG serves millions of travelers each year, delivering exceptional culinary and service experiences. The company is widely recognized for its innovative approach to hospitality, combining cutting-edge technology, curated dining concepts, and exceptional customer service to redefine the way travelers enjoy food and retail while on the move. OTG employs over 5,000 crewmembers who are passionate about hospitality and committed to providing unforgettable experiences to every guest. OTG is dedicated to offering... Show More
Job Requirements
- Degree from an accredited culinary institution preferred
- Minimum of 3 years of experience as a Sous Chef preferred
- Experience working with unionized employees preferred
- Knowledge of FDA and/or major US metropolitan city health code adherence
- Ability to work varied hours including nights, weekends, holidays, and inclement weather conditions
- Strong leadership and communication skills
- Proficiency with kitchen management software and Microsoft Suite
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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