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
PTO
healthcare
Competitive 401k match
Job Description
OTG is a pioneering hospitality company that has transformed the way dining experiences are delivered within airport terminals. With over 300 dining and retail locations across 11 major airports, OTG has built a reputation for excellence, pushing the boundaries of quality and service in the hospitality industry. Employing more than 5,000 crewmembers, OTG serves millions of travelers annually, creating vibrant and welcoming spaces that enhance the overall airport experience. The company prides itself on offering competitive compensation packages and comprehensive benefits, positioning itself as an employer of choice in the hospitality sector. OTG emphasizes the growth and development of its... 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 health codes
- proficiency in food costing, menu planning, inventory management, and procurement
- strong communication skills
- proficiency with Microsoft Suite and kitchen management software
- ability to work varied shifts 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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