Role and Responsibilities 

 Position Summary: 

The Sous-Chef is responsible for organizing and ensuring kitchen systems for food production, presentation, and customer satisfaction.  The Sous-Chef supports the rest of the management team in the areas of menu development, supply, quality, cost-control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen. 

 Responsibilities: 

  • Promotes an attitude of pride, cooperation, and success in the unit and with all Crewmembers 
  • Provides leadership to the Crewmembers and newly hired Crewmembers in the Unit 
  • Monitor and ensure quality, effective, and efficient kitchen operations 
  • Responsible for food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfaction. 
  • Ensure food is within proper temperature holding zones by conducting frequent line checks 
  • Responsible for maintaining OTG, state and local standards of sanitation 
  • Ensure standards of cleanliness and organization in the kitchen 
  • Maintain inventory: order, receive and account for all food products and purchases 
  • Accountable for successful onboarding of new hourly crew members ensuring they have the tools and support necessary to be successful and reduce turnover 
  • Directs the team toward achieving the Unit's service and financial goal 
  • Ensures crew is productive and perform all their responsibilities 
  • Responsible for training, evaluating, and managing kitchen staff performance following OTG policies and procedures. 
  • Ensure cost-effective and efficient staffing and adherence to labor budgets. 
  • Maintain regular communication with managers and crew 
  • Keep abreast of changes in food compliance and OTG company standards and practices. 
  • Able to use the crewmember handbook and CBA to understand OTG policies and procedures. Communicate them with consistency 

Qualifications and Education Requirements 

Education: 

Degree from an accredited culinary institution preferred 

 
Qualifications: 

  • Professional culinary training and experience 
  • Exemplary product knowledge, skill, and presentation 
  • Knowledge of and commitment to food sanitation and kitchen safety 
  • Train and supervise kitchen crewmembers 
  • Ability to work as part of the restaurant, crew, and management team 
  • Ability to work flexible shift/ schedule 
  • Excellent verbal and written communications skills 

 

OTG Management LLC is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. 

General Manager

ROLE AND RESPONSIBILITIES 

The OTG General Manager is the management leader in our OTG units; this position is responsible for all day to day restaurant and Cibo operations for multiple concepts and crewmember performance. This may include Front of the House/Back of the House staffing, development and training, food quality presentation, guest services, inventory management, merchandising, labor management and the maintenance of all policies and procedures in the restaurants and Cibo Markets.  

 

Responsibilities: 

  • Promotes an attitude of pride, cooperation, and success in the Unit 
  • Accountable for ordering process and overall unit budgets in the unit 
  • Accountable for all cost and sales projections on a weekly basic 
  • Ensure cost-effective and efficient staffing and adherence to labor budgets. 
  • Accountable for unit scheduling managers as well as crewmembers 
  • Provides leadership to the managers and crewmembers in the Unit 
  • Accountable for establishing and maintaining high standards for food quality and customer service 
  • Directs the managers and crewmembers to achieve company standards 
  • Administrates and follows-up management and crewmember training 
  • Assigns and defines areas of responsibility for the managers, establishing and settling deadlines. 
  • Directs the team toward achieving the Unit's financial goals 
  • Maintains a positive work environment for both the management team and staff 
  • Provides a workplace free from hazards, following all safety policies set forth by the company. 
  • Accountable for leading the recruitment FOH staff 
  • Accountable for knowing and understanding the crewmember handbook and CBA and communicate the OTG policies and procedures with consistency 
  • Over sees CIBO Markets in assigned quadrants 
  • Complete other tasks assigned 

 

Qualifications and Education Requirements 

Education: 

Degree in hospitality or culinary field is preferred 

 

Qualifications: 

  • Minimum of 3 to 5 years of senior managerial experience in multi-unit concepts 
  • 1 – 3 years of retail experience (convenience store) a plus 
  • Proficient knowledge of P&L budgeting and forecasting 
  • Strong culinary background and fine dining experience is a plus 
  • Commitment to service of customers, crew, co-workers and management 
  • Demonstrated dependability, personal drive and leadership, ability to lead by example 
  • High level of integrity, work ethic, passion, and commitment to OTG value 
  • Ability to train, delegate, coach, and aid in the development of crewmembers 
  • Excellent verbal and written communication skills 
  • Must be able to work varied hours/days, nights, weekends, holidays, and during inclement weather conditions  

Inquiries and Information

Company
OTG