Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Medical
Dental
Vision
Health savings account
Flexible spending account
basic life insurance
Optional life insurance
Optional short-term disability
Accident Plan
401k
transit and parking pre-tax accounts
Paid Time Off
Employee assistance program
Pet insurance
Legal Coverage
Retail discount
Parking permits
Free Meals
Meal Discount
Job Description
OTG is a leading hospitality company specializing in transforming airport dining and retail experiences across the United States. Operating more than 300 in-terminal locations throughout 11 major airports, OTG has established itself as an innovative and dynamic force in the hospitality industry. With over 5,000 dedicated Crewmembers, the company prides itself on delivering exceptional food, retail, and service experiences to millions of travelers every year. OTG's commitment to pushing the boundaries of hospitality excellence provides a vibrant workplace where employees can thrive, learn, and truly realize their professional potential. The company fosters a supportive and inclusive culture, offering some of... 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
- 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 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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