What are the responsibilities and job description for the Sous Chef position at OTG Management?
YOUR NEXT OPPORTUNITY IS NOW BOARDING
Join OTG as a Sous Chef at LaGuardia Airport now and drive a new type of travel hospitality experience. Discover 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.
OTG @ Delta’s new LGA Concourse E – It’s a New York thing!
Join OTG as a Sous Chef at LaGuardia Airport now and drive a new type of travel hospitality experience. Discover 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.
OTG @ Delta’s new LGA Concourse E – It’s a New York thing!
OTG has designed an all-new NYC experience exclusively for Delta’s Concourse E, launching April 2022. It’s made IN New York: we’ve partnered with award-winning NYC chefs and beloved NYC brands. It’s made FOR New York: for the city that never sleeps, we’ve designed revolutionary spaces that transform shape and function from morning to night. Plus, we’re bringing in the latest tech to keep everything and everyone – including you! – On The Go.
WHY OTG?
OTG continues to revolutionize airport hospitality by pushing the boundaries of excellence and innovation. With more than 300 in-terminal dining and retail locations across 10 airports in the USA and Canada, OTG and its 5,000 crewmembers serve millions of travelers each year. By joining our OTG team at LaGuardia, 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. There has never been a more exciting time to connect with us!
OTG continues to revolutionize airport hospitality by pushing the boundaries of excellence and innovation. With more than 300 in-terminal dining and retail locations across 10 airports in the USA and Canada, OTG and its 5,000 crewmembers serve millions of travelers each year. By joining our OTG team at LaGuardia, 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. There has never been a more exciting time to connect with us!
We transform airport experiences. You drive it.
ROLE AND RESPONSIBILITIES
Position Summary:
The Sous Chefs are 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 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 perform 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
- Minimum 1-3 years of experience as a Sous Chef or Lead Line Cook
- 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 shift/ schedule
- Excellent verbal and written communications skills
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.
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