Sous Chef

YOUR NEXT OPPORTUNITY IS NOW BOARDING:

Join OTG as a Sous Chef now at LGA and drive a new type of hospitality. Explore career opportunities in a unique hospitality environment with some of the industrys 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 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.

We transform airport experiences. You drive it.

PAY RANGE: $60,000 – $75,000

ROLE AND RESPONSIBILITIES

Position Summary:

The Sous Chef at LGA 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 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 Units service and financial goal

Ensures crew is productive and performs 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 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

Train and supervise kitchen crewmembers

Ability to work as part of the restaurant, crew, and management team

Ability to work flexible shifts / schedule

Excellent verbal and written communications 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.

Job Details

Pay Type Salary

Hiring Min Rate 60,000 USD

Hiring Max Rate 75,000 USD