Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $70,000.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Paid Time Off
healthcare
Competitive 401k match
Job Description
3 Brewster Rd is home to a prominent hospitality establishment operating within Newark Liberty International Airport (EWR), a key gateway for travelers in Newark, New Jersey. The company operating here is OTG, a leading innovator in airport hospitality known for transforming the dining and retail experience for millions of passengers annually. OTC manages over 300 in-terminal dining and retail locations across 11 airports, supported by a workforce exceeding 5,000 employees. With such a wide footprint, OTG not only sets industry standards with its innovative approach to hospitality but also offers an exciting and dynamic work environment for its employees. At... Show More
Job Requirements
- Degree from an accredited culinary institution preferred
- minimum of 3 years of experience as a sous chef preferred
- experience with multi-unit, multi-concept operations a plus
- knowledge of FDA and major US metropolitan city health codes
- proficiency in food costing, menu planning, inventory management, and procurement
- strong communication skills
- proficiency in Microsoft Suite and kitchen management software
- availability to work varied shifts 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
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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