Sous Chef - Full-time / Part-time

Join OTG as a Sous Chef now and drive a new type of hospitality. Discover career opportunities in a unique airport hospitality environment with some of the industry's best compensation and benefits, including PTO, Healthcare and a competitive 401k match.

Position Summary:

The Sous Chef is responsible for ensuring the overall success of the crewmembers through consistent training, guidance, and on-going development. The ability to manage and mentor a team of Cooks, Prep Cooks, and dishwashers is a must, as is the ability to organize and oversee a high quality/volume food production and presentation to their guests. Candidates must have experience in managing a diverse staff. The ability to cooperatively develop, train, and implement food production systems is a must. Most of all, a true passion for your craft and a fantastic attitude are required!

Responsibilities:

The Sous Chef will take full responsibility for his/her restaurant or in certain cases support a Restaurant Chef. Leading, teaching, and disciplining crewmembers, under the guidance of the Executive/Airport Chef or Restaurant Chef. Striving to exceed guest's expectations, while working as a team with other Sous Chefs. Will always work in support of the company and the Executive/Airport/Terminal Chef

in order to foster a great work environment for all crewmembers.

- Prepare in accordance with the highest quality standards and ensure that all ingredients meet company specifications

- Strive for perfection in the restaurant, 100% guest satisfaction

- Assist and help coordinate all menu planning and implementation

- Ensure food standards and presentation are maintained and always improved

- Organize food production in a cost effective and hygienic manner

- Weekly schedule generation for restaurant

- Maintain inventory: order, receive, and account for all food products and purchases

- Assist in recruitment, training, and proper discipline of all kitchen staff

- Constantly strive to improve operating procedures

- Find methods of reducing costs without affecting the level of service or product received by the guests

- Provide coaching and the development for all restaurant crewmembers

- Maintain and monitor proper food handling procedures

- Use the crewmember handbook to understand OTG policies and procedures and communicate them with consistency

- Listen effectively before acting (seek to understand)

- Attend meetings when designated to do so

- Control and be accountable to the efforts in achieving both Food & Labor Cost goals

- Ensure and maintain OTG, state, and local standards of sanitation

- Ensure OTG and Airport standards of security

Education:

- A culinary degree is a plus

Qualifications:

- Able to clear a background check for airport badge

- Able to expedite service and stay organized in a busy restaurant

- Working knowledge of mathematics for recipes, ordering, and financial research purposes

- Able to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience

- Minimum of 3 years in the kitchen of a fresh food, chef/high quality driven restaurant or luxury hotel

- Strong creativity and/or the desire to learn

- Quality driven with a passion for excellence

- Must possess good organizational and administrative skills, interpersonal skills, and leadership skills

- Approachable, open-minded, and fair

- Flexible work hours to meet the demands of a 24-hour operation

- High energy

- Working knowledge of computers and basic software

- Additional languages is a plus

- Breakfast knowledge is a plus

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.