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
Medical insurance
Prescription coverage
Dental Insurance
Vision Insurance
Health savings account
flexible spending accounts
Basic life and accidental death insurance
Optional life and ADAD insurance
Optional short-term disability
Accident Plan
401k retirement savings account with company match
transit and parking pre-tax accounts
Paid Time Off
Holidays
Employee assistance program
Pet insurance
Legal Coverage
Retail discount
Pre-tax payroll deduction for parking
Parking permits for managers
Free meals for salaried and home office employees
Meal discount for hourly employees
Job Description
OTG Concessions Management, LLC is a pioneering hospitality company that has transformed the airport dining and retail experience across the United States. With more than 300 in-terminal dining and retail venues spanning 11 major airports and a dedicated workforce of over 5,000 crewmembers, OTG is recognized for innovating within the hospitality industry by delivering exceptional customer service and quality cuisine to millions of travelers annually. The company prides itself on pushing the boundaries of excellence through unique culinary concepts and retail environments designed to enhance the traveler’s journey in some of the busiest and most dynamic locations in the world.... Show More
Job Requirements
- Degree from an accredited culinary institution
- minimum of 3 years experience as a Sous Chef
- experience in multi-unit or multi-concept operations preferred
- familiarity with unionized work environments preferred
- knowledge of FDA and local health codes
- proficiency in food costing, menu planning, inventory management, and procurement
- strong communication skills
- proficiency with Microsoft Office and kitchen management software
- availability to work flexible hours including nights, weekends, holidays, and adverse weather
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
- salary range: 60,000 - 70,000 plus bonus eligibility
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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