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
401k Match
Job Description
OTG Concessions Management, LLC is a pioneering hospitality company that specializes in revolutionizing airport dining and retail experiences. Operating more than 300 in-terminal locations across 11 major airports, OTG is dedicated to enhancing the travel experience for millions of passengers annually through high-quality culinary offerings and innovative service models. With a dedicated team of over 5,000 Crewmembers, OTG has established itself as a leader in airport hospitality by focusing on transforming the traditional airport environment into a vibrant, dynamic destination. The company prides itself on offering a supportive and engaging workplace culture that fosters growth, learning, and career advancement.
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Job Requirements
- High school diploma or equivalent
- Minimum of 3 years of experience in a kitchen leadership role
- Culinary degree or equivalent experience preferred
- Strong leadership and team management skills
- Knowledge of health and safety regulations
- Ability to work in a fast-paced environment
- Effective communication skills
- Availability to work varied hours including nights, weekends, and holidays
- Ability to stand for long periods and perform physical kitchen tasks
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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