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
Dental Insurance
Vision Insurance
Employee Discounts
Professional Development
Job Description
OTG is a pioneering company in the hospitality industry, known for transforming airport dining experiences across the United States. With a presence in over 300 in-terminal dining and retail locations across 11 airports, OTG employs more than 5,000 dedicated crewmembers who serve millions of travelers each year. The company is committed to innovation and excellence, creating unique hospitality environments that offer career growth and exciting opportunities. OTG emphasizes a collaborative work culture where employees can learn, grow, and reach their full potential by working alongside some of the best professionals in the food and hospitality sector. This commitment extends to... Show More
Job Requirements
- Degree from an accredited culinary institution preferred
- minimum of 3 years of experience as a Sous Chef 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 skills
- proficiency with Microsoft Suite and kitchen management software
- ability to work varied hours including 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
- ability to work varied hours including 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 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
OysterLink supports hiring across hospitality industries.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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