Sous Chef

OTG; New York (NY); On-site; USD 60,000 - 75,000; Full time

Job summary

OTG is seeking a Sous Chef at JFK to lead and mentor the kitchen team, cooking with flair, and ensuring top-tier guest experiences. You will collaborate with Chef partners, uphold food safety standards, and help shape menus across multiple concepts.

In this role you will train staff, monitor quality, and manage cost controls while thriving in a fast-paced airport environment that values teamwork and continuous improvement.

Qualifications

• A degree from an accredited culinary institution is a strong plus.
• At least 3 years of Sous Chef experience in a fast-paced, high-impact culinary environment.
• Multi-concept or multi-concept experience is advantageous.
• Experience working with unionized teams is a big advantage.
• Strong understanding of FDA requirements and major metropolitan health codes.
• Proven expertise in food costing, menu planning, inventory management, and procurement.
• Excellent written and verbal communication to engage, coach, and inspire Crewmembers.
• Comfortable with Microsoft Suite and kitchen management software.
• Flexibility to work varied hours—including early mornings, nights, weekends, holidays.

Responsibilities

• Support site-level culinary and service teams with hands-on leadership.
• Champion training to empower Crewmembers.
• Monitor food quality, safety, and cleanliness per health standards.
• Develop internal talent through coaching and skills building.
• Identify opportunities to improve guest experience and drive continuous improvements.
• Collaborate with culinary leadership to ensure menus meet OTG standards.
• Build cross-functional relationships to drive culinary initiatives.
• Model OTG values to create a thriving Crewmember environment.

Skills

Leadership in kitchen

Food costing

Menu planning

Inventory management

Procurement

Team coaching

FDA compliance

Communication

Education

Culinary degree (accredited)

Tools

Microsoft Suite

Kitchen management software

Job description

Job Title: Sous Chef

Location: JFK

Compensation: $60,000-$75,000

Reports to: Airport Chef

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’refueled byapsion for creating exceptional guest experiences—made possible every day by our incredible Crewmembers.At Onthe Go, peoplestruly 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 aswhatweaccomplish. Our Values—Care, Continuous Improvement, Quality, and Teamwork—guide the way we show up for our guests and for each other.We’recommitted 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!

TheSous Chef plays a starring role in keeping our kitchens running smoothly and our foodtasting amazing!You’llbe hands-on—cooking, leading, training, and mentoring our Line Cooks while helping to shape the vibe of the entire culinary team. Plus,you’llget to collaborate with our lineup of worldclass Chef partners, giving you the chance to learn from some of the best in thebizin each local market.Your creativity, culinary chops, and leadership will help deliver unforgettable dining experiences for every guest who walks through ourdoors.

In This Role, You Will:

• Bring our culinary vision to life by supporting sitelevelculinary and service teams with exceptional hands on expertise and a commitment to elevating every guest experience.
• Champion training by ensuring materials and processes empower Crewmembers to deliver consistently outstanding cuisine.
• Safeguard our promise of excellence by monitoring food quality, safety, and cleanliness, always upholding the highest health and safety standards.
• Develop internal talent through ongoing coaching,skills buildingin cooking techniques, food safety, and daily operations.
• Identify opportunities to level up the guest experience by addressing quality or service gaps and driving continuous improvement across our kitchens,
• Partner with culinary leadership to ensure menus and products meet OTG’s standards for flavor,cost efficiency, operational success, and guest satisfaction.
• Build strong, collaborative relationships across the business to help execute innovative and strategic culinary initiatives.
• Model OTG’s core values—Care, Continuous Improvement, Quality, and Teamwork—in every action, helping to create a workplace where Crewmembers can thrive.

Qualifications/Criteria:

• A degree from an accredited culinary institution is a strong plus—we love leaders who bring both passion and formal training to the kitchen.
• At least 3 years of Sous Chef experience, showing you can thrive in afast paced,high impactculinary environment.
• Multiunitor ormulti conceptexperience? Even better,you’reready to jump into a dynamic, diverse portfolio of concepts.
• Experience working with unionized teams is a big advantage and helps you lead with confidence and collaboration.
• Strong understanding of FDA requirements and major metropolitan health codes—youknow how to keep our kitchens safe, compliant, andguest ready always.
• Provenexpertise in food costing, menu planning, inventory management, andprocurement,you keep operations running like a welloiled machine.
• Excellent written and verbal communication skills to engage, coach, and inspire Crewmembers at every level.
• Comfortable using Microsoft Suite and kitchen management software to stay organized, informed, and ahead of the curve
• Flexibility to work variedhours—including early mornings,nights, weekends, holidays, and inclement weather—because the airport never sleeps, and neither does great hospitality

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.

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