The posting
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 11 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 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 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 Unit's 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.
