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
Paid Time Off
healthcare
Competitive 401k match
bonus eligibility
Employee Discounts
Training and Development
inclusive workplace culture
Job Description
OTG Concessions Management, LLC is a pioneering hospitality company that has transformed the airport dining and retail experience across the United States. Operating over 300 in-terminal dining and retail locations within 11 major airports, OTG serves millions of travelers annually through its network of more than 5,000 dedicated Crewmembers. The company is widely recognized for redefining hospitality by integrating technology, innovation, and exceptional customer service to ensure travelers enjoy the best quality food and retail options while on the go. Emphasizing a culture of excellence, OTG offers its employees competitive compensation packages, extensive benefits, and ample opportunities for professional growth... Show More
Job Requirements
- High school diploma or equivalent
- Degree from an accredited culinary institution preferred
- Minimum of 3 years of experience as a Sous Chef preferred
- Must have knowledge of food safety and health regulations
- Experience in culinary team leadership
- Ability to train, mentor, and supervise kitchen staff
- Strong communication and organizational skills
- Must be able to work varied hours including nights, weekends, and holidays
- Proficiency with kitchen management software and Microsoft Suite
- Ability to work in a fast-paced, high-pressure environment
- Commitment to uphold company core values and code of conduct
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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