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
bonus eligibility
Job Description
OTG Concessions Management, LLC is a pioneer in transforming the hospitality industry, particularly in airport dining and retail. With over 300 in-terminal dining and retail locations spread across 11 airports in the United States, OTG services millions of travelers annually through a dedicated workforce of over 5,000 crewmembers. Known for pushing the boundaries of excellence, OTG creates unique hospitality environments that combine innovative culinary experiences with exceptional customer service. Their commitment to excellence extends beyond guest experiences to their employees as well, offering some of the industry's best compensation and benefits, which include paid time off (PTO), healthcare, and a... 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 major US metropolitan city health code adherence
- Proficiency in food costing menu planning inventory management and procurement
- 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 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 kitchen cleanliness
- Train and mentor kitchen staff in cooking techniques food safety and kitchen operations
- Address quality and service gaps to develop continuous improvement and enhance the OTG dining experience
- Ensure menus and products align 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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