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
Benefits
Paid Time Off
healthcare
401k Match
Job Description
OTG is a transformative leader in the hospitality industry, renowned for revolutionizing airport dining and retail experiences. With a presence spanning more than 300 in-terminal locations across 11 major airports, OTG employs over 5,000 dedicated Crewmembers who serve millions of travelers annually. The company prides itself on cultivating an innovative hospitality environment that emphasizes quality, customer satisfaction, and creating memorable moments for guests on the move. OTG's commitment to excellence and innovation has made it a standout player in the airport hospitality sector, offering employees a vibrant, fast-paced workplace where their skills are valued and their professional growth is supported.<... Show More
Job Requirements
- Degree from an accredited culinary institution preferred
- Minimum of 3 years of experience as a sous chef preferred
- 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
- Must be able to work varied hours days nights weekends holidays and during 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 and make changes based on guest feedback
- 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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