OTG Management
Overview
Join to apply for the Sous Chef role at OTG Management. OTG has revolutionized the hospitality industry with in-terminal dining and retail locations across airports. This role is based at IAH Airport and offers opportunities to work with world-class partners in a dynamic hospitality environment. Salary range: $60,000 - $65,000 per year Position Summary
The OTG Sous Chef is responsible for overseeing kitchen operations and ensuring that food preparation meets health and safety standards. The Sous Chef will lead, train and mentor Line Cooks. You will collaborate with our Chef partners to provide guests with an exceptional dining experience. Responsibilities
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. Qualifications
Degree from an accredited culinary institution preferred. Minimum of 3 years of experience as a Sous Chef preferred. Multi-Unit, multi-concept experience is 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. OTG Concessions Management, LLC and its subsidiaries and affiliates are proud to be an equal-opportunity workplace and employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability status, gender identity, veteran status, or any other basis protected by law.
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Join to apply for the Sous Chef role at OTG Management. OTG has revolutionized the hospitality industry with in-terminal dining and retail locations across airports. This role is based at IAH Airport and offers opportunities to work with world-class partners in a dynamic hospitality environment. Salary range: $60,000 - $65,000 per year Position Summary
The OTG Sous Chef is responsible for overseeing kitchen operations and ensuring that food preparation meets health and safety standards. The Sous Chef will lead, train and mentor Line Cooks. You will collaborate with our Chef partners to provide guests with an exceptional dining experience. Responsibilities
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. Qualifications
Degree from an accredited culinary institution preferred. Minimum of 3 years of experience as a Sous Chef preferred. Multi-Unit, multi-concept experience is 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. OTG Concessions Management, LLC and its subsidiaries and affiliates are proud to be an equal-opportunity workplace and employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability status, gender identity, veteran status, or any other basis protected by law.
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