Your next opportunity is now boarding: Join OTG as a Sous Chef now at LGA 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.

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.

Pay Range: $60,000 - $75,000

The Sous Chef at LGA is responsible for organizing and ensuring kitchen systems for food production, presentation, and customer satisfaction. The Sous Chef supports the rest of the management team in the areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen.

Responsibilities:

• Promotes an attitude of pride, cooperation, and success in the unit and with all Crewmembers.
• Provides leadership to the Crewmembers and newly hired Crewmembers in the Unit.
• Monitors and ensures quality, effective, and efficient kitchen operations.
• Responsible for food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfaction.
• Ensures food is within proper temperature holding zones by conducting frequent line checks.
• Responsible for maintaining OTG, state, and local standards of sanitation.
• Ensures standards of cleanliness and organization in the kitchen.
• Maintains inventory: order, receive and account for all food products and purchases.
• Accountable for the successful onboarding of new hourly crew members ensuring they have the tools and support necessary to be successful and reduce turnover.
• Directs the team toward achieving the Unit's service and financial goal.
• Ensures crew is productive and performs all their responsibilities.
• Responsible for training, evaluating, and managing kitchen staff performance following OTG policies and procedures.
• Ensures cost-effective and efficient staffing and adherence to labor budgets.
• Maintains regular communication with managers and crew.
• Keeps abreast of changes in food compliance and OTG company standards and practices.
• Able to use the crewmember handbook and CBA to understand OTG policies and procedures and communicate them with consistency.

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.

• Paid Time Off (PTO).
• Healthcare.
• Competitive 401k match.

• Degree from an accredited culinary institution preferred.
• Professional culinary training and experience.
• Exemplary product knowledge, skill, and presentation.
• Knowledge of and commitment to food sanitation and kitchen safety.
• Ability to train and supervise kitchen crewmembers.
• Ability to work as part of the restaurant crew and management team.
• Excellent verbal and written communications skills.