Executive Chef

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

Benefits offered by this job

Bonus eligibility

PTO

Healthcare

401(k) match

Job summary

OTG is seeking an experienced Chef to oversee kitchen operations at our Newark sites. You will lead, train and mentor culinary teams, ensuring health and safety standards and collaborating with Chef partners to deliver exceptional dining experiences.

The role requires 5+ years as a Chef, multi-unit ops experience, and strong skills in menu planning, food costing, and staff training. Flexibility for varied hours, including nights and holidays, is expected.

Qualifications

• Degree from an accredited culinary institution preferred.
• Minimum of 5 years of experience as a Chef preferred.
• Experience with multi-unit, multi-concept operations is a plus.
• Experience working with unionized employees preferred.
• Knowledge of FDA and/or major U.S. 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 material and processes enable the delivery of exceptional cuisine.
• Monitor food quality and safety standards, ensuring compliance with health regulations and maintaining cleanliness in the kitchen.
• Train and mentor kitchen staff in cooking techniques, food safety, and kitchen operations.
• Address quality and/or service gaps to develop continuous improvement. Use guest feedback to enhance the OTG dining experience.
• Ensure menus and products are in line with food cost projections, operational feasibility, quality standards, and guest satisfaction.
• Build and sustain effective partnerships with leadership to execute strategic culinary plans.
• Liaise with supply-chain management to identify key potential supplier relationships.
• Uphold and promote the OTG core values and code of conduct.

Skills

Culinary leadership

Menu planning

Food costing

Inventory management

Staff training

Communication skills

Education

Culinary degree

Tools

Microsoft Office

Kitchen management software

Job description

About OTG

OTG has revolutionized the hospitality industry by pushing the boundaries of excellence. With more than 300 in‑terminal dining and retail locations across 11 airports, OTG and its 5,000+ crewmembers serve millions of travelers each year. Our people drive our experiences, and we offer some of the best compensation and benefits in the industry.

Position Summary

The OTG Chef is responsible for overseeing kitchen operations and ensuring that food preparation meets health and safety standards. The Chef will lead, train and mentor culinary teams, including Sous Chefs and cooks, and collaborate with world‑class Chef partners to deliver exceptional dining experiences.

Responsibilities

• Provide culinary, service, and operational support to site‑level culinary and service teams.
• Ensure training material and processes enable the delivery of exceptional cuisine.
• Monitor food quality and safety standards, ensuring compliance with health regulations and maintaining cleanliness in the kitchen.
• Train and mentor kitchen staff in cooking techniques, food safety, and kitchen operations.
• Address quality and/or service gaps to develop continuous improvement. Use guest feedback to enhance the OTG dining experience.
• Ensure menus and products are in line with food cost projections, operational feasibility, quality standards, and guest satisfaction.
• Build and sustain effective partnerships with leadership to execute strategic culinary plans.
• Liaise with supply‑chain management to identify key potential supplier relationships.
• Uphold and promote the OTG core values and code of conduct.

Qualifications

• Degree from an accredited culinary institution preferred.
• Minimum of 5 years of experience as a Chef preferred.
• Experience with multi‑unit, multi‑concept operations is a plus.
• Experience working with unionized employees preferred.
• Knowledge of FDA and/or major U.S. 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.

Compensation and Benefits

Salary Range: $75,000–$85,000 annually plus bonus eligibility. Participants also receive PTO, healthcare, a competitive 401(k) match, and other standard benefits.

Equal Opportunity Employer

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.