OTG Management

YOUR NEXT OPPORTUNITY IS NOW BOARDING:

Join OTG as an Airport Chef at JFK Airport now 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 10 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.

ROLE AND RESPONSIBILITIES

Position Summary:

The OTG Airport Chef at JFK Airport will be a strategic, innovative leader who will be responsible for all menu execution and maintaining the culinary standards. The Chef will lead and train culinary teams to provide guests with an exceptional dining experience within our JFK restaurant operations. Key collaboration with our ever-growing set of world class chef partners gives the Chef an opportunity to work with top culinary leaders.

Responsibilities:

• Develop a culinary plan with short and long-term goals that ensure high levels of guest satisfaction.
• Enhance food quality levels by establishing standards diverse menus to satisfy specific regional preferences.
• Provide culinary and service expertise, and operational support to site level culinary and service teams to ensure high quality food service.
• Ensure training material and processes enable the delivery of exceptional cuisine.
• Address quality and/or service gaps to develop continuous improvement for execution across the entire organization.
• Embrace guest satisfaction reports and develop and execute enterprise-wide programs to enrich the overall dining experience.
• Research, test, and introduce new/improved products to enhance the overall dining experience.
• Establish menus and products that are in line with food cost projections, operational feasibility, quality standards, and guest satisfaction.
• Develop, revise, measure, and maintain culinary service standard operating procedures throughout the OTG.
• Cultivate and maintain effective partnerships with site level management to execute the culinary and service strategic plan.
• Collaborate and co-develop food service equipment plans that are in line with concept and budgetary goals.
• Complete all other tasks assigned.

QUALIFICATIONS and REQUIREMENTS

• Degree from an accredited culinary institution preferred.
• Minimum 5 years of experience as an Executive Chef within a $200MM plus organization.
• National, unionized, multi-site experience.
• Sound knowledge of FDA and/or major US metropolitan city health code adherence.
• Ability to anticipate problems and create innovative solutions.
• Highly developed culinary expertise and principles including a variety of ethnic/regional cuisines.
• Experience in leading and developing a culinary team.
• Demonstrate expertise in food costing, menu planning, inventory management and procurement.
• Ability to manage multiple projects under tight deadlines.
• Must be willing to travel as job requirements dictate (approximately 60% travel). 

Pay range: $100,000 - $120,000 per year

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.