Sous Chef - Asian Cuisine

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: 


We transform airport experiences. You drive it. 


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. 



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. 

Inquiries and Information