Sous Chef

YOUR NEXT OPPORTUNITY IS NOW BOARDING:Join OTG as a Sous Chef now at DCA 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 11 airports, OTG, and its 5,000+ Crewmembers, serve millions of travelers each year. 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.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. Key collaboration with our ever-growing set of world-class Chef partners gives the Sous Chef an opportunity to work with the best in the business in each local marketplace. Your culinary knowledge and leadership abilities will contribute to a positive dining experience for our guests.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 plansLiaise with supply chain management to identify key potential supplier relationshipsUphold and promote the OTG core values and code of conductQualifications:Degree from an accredited culinary institution preferred.Minimum of 3 years of experience as a Sous Chef preferred.Multi-Unit, multi-concept, experience 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.Pay range: $60,000 - $65,000 per year plus Bonus EligibilityCompensation may differ based on a variety of job-related factors that are specific to each candidate. These factors encompass, but are not limited to, individual skill sets, professional experience, education/ training, organizational needs, and market dynamics. Our company is dedicated to offering a fair, equitable, and competitive compensation package that truly reflects the value each individual contributes to the organizationOTG 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.#LI-TT1