Sous Chef

OTG Management; Houston (TX); On-site; USD 60,000 - 65,000; Full time

Job summary

A leading company in hospitality is seeking a Sous Chef to manage kitchen operations, enhance guest dining experiences, and work with top culinary partners. This role encompasses training kitchen staff and ensuring compliance with health regulations. With strong benefits and competitive pay, it's an excellent opportunity for qualified candidates looking to advance in a dynamic hospitality environment.

Benefits

Paid Time Off (PTO)

Healthcare benefits

401k match

Qualifications

• Minimum 3 years of experience as a Sous Chef.
• Knowledge of FDA health codes.
• Proficiency with kitchen management software and Microsoft Suite.

Responsibilities

• Oversee kitchen operations and food preparation to meet health standards.
• Train and mentor kitchen staff on cooking techniques and safety.
• Address quality gaps based on guest feedback.

Skills

Leadership

Communication

Food Safety

Operational Management

Inventory Management

Education

Degree from an accredited culinary institution

Job description

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YOUR NEXT OPPORTUNITY IS NOW BOARDING:

Join OTG as a Sous Chef now at IAH 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.

YOUR NEXT OPPORTUNITY IS NOW BOARDING:

Join OTG as a Sous Chef now at IAH 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 11 airports, OTG, and its 5,000+ Crewmembers, serve millions of travelers each year. 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.

Position Summary:

The OTG Sous Chef is responsible for overseeing kitchen operations and ensuring that food preparation meets health and safety standards. The Sous Chef will lead, train and mentor Line Cooks. Key collaboration with our ever-growing set of world-class Chef partners gives the Sous Chef an opportunity to work with the best in the business in each local marketplace. Your culinary knowledge and leadership abilities will contribute to a positive dining experience for our guests.

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 across the organization. Make changes based on 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.
• Cultivate and foster 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 3 years of experience as a Sous 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.
  
  

Salary Range: $60,000 - $65,000 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.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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