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
401k Match
bonus eligibility
Professional development opportunities
Job Description
OTG is a pioneering hospitality company that has redefined the airport dining experience by setting new industry standards for excellence and innovation. Operating more than 300 in-terminal dining and retail locations across 11 major airports and employing over 5,000 crewmembers, OTG serves millions of travelers every year. The company's mission is to transform airport environments into engaging, welcoming destinations by delivering unparalleled culinary and retail offerings. Known for its commitment to quality, innovation, and guest satisfaction, OTG prides itself on creating unique working environments that empower its team members to grow professionally while contributing to an exceptional customer experience.Show More
Job Requirements
- Degree from an accredited culinary institution preferred
- Minimum of 3 years of experience as a Sous Chef preferred
- Knowledge of FDA and/or major 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
- Ability to work varied hours including days, nights, weekends, holidays, and inclement weather conditions
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
- 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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