Airport Sous Chef — Lead, Train & Elevate Guest Dining

OTG Management, Inc.; Saint Paul (MN); On-site; USD 60,000 - 65,000; Full time

Job summary

OTG Management, Inc. is seeking a Sous Chef at MSP Airport to lead and mentor our kitchen team, ensuring top-tier dining experiences for travelers.

You will cook hands-on, uphold safety standards, and partner with culinary leadership to maintain high-quality menus across concepts. The role requires at least 3 years as Sous Chef, multiunit experience preferred, and strong communication skills to coach Crewmembers and collaborate with partners.

Qualifications

• 3+ years of Sous Chef experience in fast-paced kitchens.
• Strong leadership and team mentorship skills.
• Experience with multi-concept or multi-unit operations is a plus.
• Familiarity with unionized teams and labor relations is advantageous.
• Solid knowledge of FDA requirements and health codes.
• Proficient in food costing, menu planning, inventory and procurement.

Responsibilities

• Support sitelevel culinary and service teams with hands-on expertise.
• Lead, train, and mentor Line Cooks to deliver high-quality cuisine.
• Monitor food quality, safety, and cleanliness to meet health standards.
• Coach staff to improve cooking techniques and daily operations.
• Identify opportunities to elevate guest experience and drive continuous improvement.
• Collaborate with culinary leadership to ensure menus meet OTG standards.
• Build strong cross-functional relationships to support culinary initiatives.
• Model OTG values—Care, Continuous Improvement, Quality, Teamwork.

Skills

Leadership

Food cost

Menu planning

Inventory management

Coaching

Communication

Safety compliance

Multiunit experience

Union experience

Education

Culinary degree

Tools

Microsoft Office

Kitchen management software

Job description

OTG Management, Inc. is seeking a Sous Chef at MSP Airport to lead and mentor our kitchen team, ensuring top-tier dining experiences for travelers.

You will cook hands-on, uphold safety standards, and partner with culinary leadership to maintain high-quality menus across concepts. The role requires at least 3 years as Sous Chef, multiunit experience preferred, and strong communication skills to coach Crewmembers and collaborate with partners.