Sous Chef

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

Job summary

OTG Management, Inc. is seeking a Sous Chef at JFK to lead hands-on cooking, train line cooks, and ensure high standards of quality and safety in a fast-paced airport kitchen.

This role involves collaborating with culinary partners, managing operations, and guiding a diverse team to deliver exceptional guest experiences. The ideal candidate has a culinary degree and at least 3 years of sous chef experience, with comfort in multiunit environments and FDA compliance.

Qualifications

• Culinary degree preferred.
• At least 3 years sous chef experience.
• Experience in multiunit or multiconcept environments.

Responsibilities

• Support site-level culinary and service teams with hands-on expertise.
• Lead, train and mentor line cooks to raise kitchen performance.
• Monitor food quality, safety and cleanliness to uphold standards.
• Coach staff on cooking techniques, food safety and daily operations.
• Identify opportunities to improve guest experience and operations.
• Collaborate with culinary leadership on menus and cost efficiency.
• Build cross-functional relationships to support culinary initiatives.
• Model OTG values of Care, Continuous Improvement, Quality and Teamwork.

Skills

Leadership

Communication

Culinary expertise

Training/mentoring

Education

Culinary degree

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 by a passion for creating exceptional guest experiences—made possible every day by our incredible Crewmembers.At Onthe 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 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!

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

In This Role, You Will:

• Bring our culinary vision to life by supporting sitelevel culinary and service teams with exceptional handson 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, skillsbuilding in cooking techniques, food safety, and daily operations.
• Identify opportunities to levelup 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 a fastpaced, highimpact culinary environment.
• Multiunit or multiconcept experience? Even better, you’re ready 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—you know how to keep our kitchens safe, compliant, and guestready always.
• Proven expertise in food costing, menu planning, inventory management, and procurement, 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 varied hours—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.