YOUR NEXT OPPORTUNITY IS NOW BOARDING: Join OTG as a Sous Chef now and drive a new type of hospitality. Explore career opportunities in a unique hospitality environment with some of the industry's best compensation and benefits, including PTO, Healthcare, and a competitive 401k match.
WHAT IS OTG? OTG has revolutionized the hospitality industry by pushing the boundaries of excellence. With more than 300 in-terminal dining and retail locations across 10 airports, OTG and its 5,000+ Crewmembers serve millions of travelers each year.
WHY OTG? By joining our team, you’ll discover endless opportunities to explore, learn and realize your greatest potential in some of the most exciting hospitality environments around. Our people drive our experiences, so we offer our crewmembers some of the best compensation and benefits in the industry. OTG has introduced Dayforce Wallet, which allows Crewmembers to make everyday payday by using the pay they’ve already earned to cover expenses before their next paycheck. To learn more, watch this video: https://www.youtube.com/watch?v=CJz7mPcK0vE
We transform airport experiences. You drive it.
Role and Responsibilities
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.
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
Degree from an accredited culinary institution preferred
Professional culinary training and experience
Exemplary product knowledge, skill, and presentation
Knowledge of and commitment to food sanitation and kitchen safety
Experience with sushi as well as hot Asian cuisine (wok cooking, ramen, dumplings etc.) preferred
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.