Airport Chef Lead - Culinary Leader & Team Mentor

OTG Management, Inc.; Newark (NJ); On-site; USD 75,000 - 85,000; Full time

Job summary

OTG Management, Inc. seeks a Chef at EWR to oversee kitchen operations and lead culinary teams, ensuring exceptional guest experiences across our airport dining concepts.

Ideal candidates have 5+ years as a chef, knowledge of FDA health codes, food costing, menu planning, inventory management, and the ability to work varied hours including nights and weekends, plus mentor sous chefs and cooks daily.

Qualifications

• Degree from an accredited culinary institution preferred.
• Minimum of 5 years of experience as a 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.

Responsibilities

• Provide culinary, service, and operational support to site-level culinary and service teams.
• Ensure training materials enable the delivery of exceptional cuisine.
• Monitor food quality and safety, ensure health regulations compliance.
• Train and mentor kitchen staff in cooking techniques and safety.
• Address quality gaps and guest feedback to drive continuous improvement.
• Ensure menus align with food cost projections and guest satisfaction.
• Collaborate with leadership to execute strategic culinary plans.
• Liaise with supply chain to identify supplier relationships.
• Uphold OTG values and code of conduct.

Skills

Food costing

Menu planning

Inventory mgmt

Procurement

Communication

Microsoft Suite

Kitchen software

Flexible hours

Education

Culinary degree

Job description

OTG Management, Inc. seeks a Chef at EWR to oversee kitchen operations and lead culinary teams, ensuring exceptional guest experiences across our airport dining concepts.

Ideal candidates have 5+ years as a chef, knowledge of FDA health codes, food costing, menu planning, inventory management, and the ability to work varied hours including nights and weekends, plus mentor sous chefs and cooks daily.