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
Job Description
OTG is a pioneering hospitality company that has revolutionized the airport dining and retail experience across the United States. With over 300 in-terminal dining and retail locations spread across 11 major airports, OTG serves millions of travelers annually. The company prides itself on delivering superior hospitality by combining innovative culinary concepts with exceptional service, positioning itself as a leader in the airport hospitality industry. OTG employs over 5,000 crewmembers, offering them a dynamic work environment that fosters growth, learning, and career development. The workplace culture is centered on empowering its team to provide unparalleled guest experiences while enjoying some of... Show More
Job Requirements
- Degree from an accredited culinary institution preferred
- Minimum of 3 years of experience as a Sous Chef preferred
- Ability to work varied hours including nights, weekends, and holidays
- Knowledge of health and safety food regulations
- Experience in leading and mentoring kitchen staff
- Strong organizational and communication skills
- Proficiency with kitchen and inventory management software
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
We didn't receive the exact location for this job posting,
please contact the employer.
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