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
Health Insurance
Dental Insurance
Paid Time Off
401k Match
bonus eligibility
Job Description
OTG Concessions Management, LLC is a dynamic leader in the hospitality industry, renowned for its innovative approach to airport dining and retail experiences. With over 300 in-terminal dining and retail locations spanning 11 major airports and employing more than 5,000 dedicated crewmembers, OTG has transformed how travelers interact with food and service delivery in airports. Located at Ronald Reagan Washington National Airport (DCA), OTG offers a vibrant and fast-paced environment where excellence, creativity, and customer satisfaction come first. The company's commitment to its employees is reflected in the competitive compensation packages including paid time off, healthcare benefits, and a 401k... Show More
Job Requirements
- High school diploma or equivalent
- degree from an accredited culinary institution preferred
- minimum of 3 years of experience as a Sous Chef preferred
- experience in multi-unit, multi-concept food service environments preferred
- knowledge of FDA and or major US metropolitan city health codes
- proficiency in food costing and menu planning
- ability to work flexible hours including nights, weekends, and holidays
- excellent communication and leadership skills
- ability to mentor and train kitchen staff
- familiarity with kitchen management software
- physical capability to work in a fast-paced kitchen environment
- adherence to safety and sanitation standards
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
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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