Cook

OTG Management; Saint Paul (MN); On-site; USD 28,000 - 32,000; Full time

Job summary

OTG Management is hiring a Cook at MSP to join a fast-paced kitchen team. You will prepare menu items, ensure proper prep, portioning, and station readiness for guest-ready plates.

The role requires 2+ years of culinary experience in a high-volume environment, strong English communication, and the ability to lift 35 lbs. You will work under the Manager and may train new staff; SERV Safe certification is due within 30 days of hire.

Qualifications

• Must be at least 18 years old.
• Strong written and verbal English communication.
• 2+ years of culinary experience in a high-volume setting.
• Experience across multiple stations (meat, fish, pizza, pasta, garde manger).
• Must obtain SERV Safe certification within 30 days of hire.

Responsibilities

• Prepare menu items for respective stations with proper prep and portioning.
• Follow OTG specifications and maintain quality of all foods served.
• Maintain cleanliness and sanitation of work areas and equipment.
• Operate kitchen equipment safely (knives, stoves, ovens, broilers, slicers, steamers, kettles).
• Ensure professional appearance reflecting OTG standards.
• Assist in training new kitchen staff and procedures.
• Monitor inventory levels and report shortages to ensure service continuity.
• Respond to guest inquiries during service to ensure satisfaction.
• Engage in ongoing culinary skill development.
• Perform other duties as assigned by leadership.

Skills

English communication

Culinary experience

Physical strength

Teamwork

Tools

SERV Safe certification

Job description

Job Title: Cook

Location: MSP

Compensation: $20.30-$23.03

Reports to: Manager

Who We Are

On the Go has elevated the dining and retail experience for travelers by bringing together world-class hospitality, award-winning dining concepts, and forward-thinking technology. With more than 300 unique dining and retail locations across North America’s busiest airports, we’re fueled by a passion for creating exceptional guest experiences—made possible every day by our incredible Crewmembers. At On the Go, people truly come first. We invest in our teams, and foster growth in an exciting, fast-paced environment where everyone can shine.

How We Do Business

How we work is just as meaningful as what we accomplish. Our Values—Care, Continuous Improvement, Quality, and Teamwork—guide the way we show up for our guests and for each other. We’re committed to fostering an inclusive, safe, and uplifting workplace where people feel respected, empowered, and encouraged to bring their full selves to work.

Why This Job Is a Big Deal!

This role requires the ability to consistently prepare food to precise temperature,portion, and plating standards, while working with urgency and upholding strict cleanliness and sanitation protocols. OTG leaders work closely with cooks to ensure clarity around expectations and goals, while actively supporting skill development and career progression.

In this Role you will…

• Prepare menu items for respective stations, ensuring all ingredients are prepped, portioned, and accessible for smooth service.
• Follow and adhere to OTG specifications and restaurant directions, controlling the quality of all food items prepared and served.
• Maintain organization, cleanliness, and sanitation of work areas and equipment, ensuring compliance with health and safety regulations.
• Operate all kitchen equipment efficiently and safely, including knives, stoves, ovens, broilers, slicers, steamers, and kettles.
• Ensure uniform and personal appearance are clean and professional, reflecting the standards of OTG.
• Develop andmaintainpositive working relationships with team members, fostering a collaborative environment focused on guest satisfaction.
• Assistin training new kitchen staff in procedures, safety protocols, and food preparation techniques.
• Monitor inventory levels of ingredients and supplies, notifying management of any shortages to ensure uninterrupted service.
• Respond promptly to guest inquiries and feedback during service, ensuring a high level of guest satisfaction.
• Engage in continuous learning and development of culinary skills to enhance personal and team performance.
• Perform other duties as assigned by the leadership team.

Qualifications And Requirements

• Must be at least 18 years of age.
• Mustpossessexceptional written and verbal communication skills in English.
• 2+ years of culinary experiencein a high-volume, full service or multi-unit environment preferred.
• Experience working in a variety of stations; meat, fish, pizza, pasta,gardemanger etc.
• Mustsuccessfully obtainSERV Safecertification or equivalent within30 daysof being hired, offered by OTG.
• Knowledge of cooking techniques, safety, and sanitation.
• Able to lift 35 lbs. or more.

Equal Opportunity Employer

We’re proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.