Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Paid Time Off
healthcare
401k Match
bonus eligibility
Employee Discounts
Paid holidays
Professional Development
Job Description
OTG is a pioneering leader in the hospitality industry, redefining the airport dining and retail experience across multiple locations. With over 300 in-terminal dining and retail establishments across 11 major airports, OTG serves millions of travelers each year through the efforts of its 5,000 plus dedicated crewmembers. This company focuses on creating unique and unparalleled hospitality environments that merge culinary innovation with exceptional service. OTG’s reputation for excellence stems from its commitment to delivering high-quality food, outstanding customer experiences, and fostering an inclusive and dynamic work culture. OTG is proud to provide some of the industry’s best compensation and comprehensive... Show More
Job Requirements
- Degree from an accredited culinary institution preferred
- Minimum of 3 years of experience as a Sous Chef preferred
- Experience working in multi-unit or multi-concept culinary environments preferred
- Knowledge of FDA and major US metropolitan city health codes
- Ability to train and mentor kitchen staff effectively
- Strong communication skills
- Must be able to work varied hours including nights, weekends, and holidays
- Proficiency with kitchen management software and Microsoft Suite
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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