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
PTO
healthcare
401k Match
bonus eligibility
Paid Time Off
Health Insurance
Job Description
OTG is a pioneering hospitality company that has transformed the airport dining experience by delivering extraordinary service and cuisine across more than 300 in-terminal dining and retail locations in 11 major airports throughout the United States. Employing over 5,000 crewmembers, OTG is dedicated to pushing the boundaries of hospitality excellence and providing travelers with memorable culinary experiences that stand apart from typical airport food service. The company's innovative approach integrates partnerships with world-class chefs, cutting-edge technology, and a commitment to high-quality food and service standards. OTG provides its employees with some of the industry's best compensation packages and benefits, including... Show More
Job Requirements
- Degree from an accredited culinary institution preferred
- Minimum of 3 years experience as a Sous Chef preferred
- Experience with multi-unit, multi-concept kitchens a plus
- Familiarity with unionized workplace environments
- Knowledge of FDA and local health codes
- Proficiency in food costing and menu planning
- Strong communication skills
- Ability to use Microsoft Suite and kitchen management software
- Ability to work flexible hours including nights, weekends, holidays, and inclement weather
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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