Sous Chef

YOUR NEXT OPPORTUNITY IS NOW BOARDING:

Join OTG as a Sous Chef now at LGA Airport 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 1 1 airports, OTG and its 5,000+ Crew members 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 crew members some of the best compensation and benefits in the industry.

We transform airport experiences. You drive it.

Pay Range: $60,000 - $75,000

Position Summary:

The Sous Chef at LGA Airport 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 Crew members in the kitchen.

Responsibilities:

• Promotes an attitude of pride, cooperation, and success in the unit and with all Crew members.
• Provides leadership to the Crew members and newly hired Crew members in the Unit.
• Monitors and ensures quality, effective, and efficient kitchen operations.
• Responsible for food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfaction.
• Ensures food is within proper temperature holding zones by conducting frequent line checks.
• Responsible for maintaining OTG, state, and local standards of sanitation.
• Ensures standards of cleanliness and organization in the kitchen.
• Maintains inventory: order, receive and account for all food products and purchases.
• Accountable for the 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 goals.
• Ensures crew is productive and performs all their responsibilities.
• Responsible for training, evaluating, and managing kitchen staff performance following OTG policies and procedures.
• Ensures cost-effective and efficient staffing and adherence to labor budgets.
• Maintains regular communication with managers and crew.
• Keeps abreast of changes in food compliance and OTG company standards and practices.
• Able to use the crew member handbook and CBA to understand OTG policies and procedures. Communicate them with consistency.

• 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.
• Train and supervise kitchen crew members.
• Ability to work as part of the restaurant, crew, and management team.
• Ability to work flexible shifts/schedule.
• Excellent verbal and written communication skills.

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.