Chef

OTG•Orlando, FL

7d•$75,000 - $85,000•Onsite

About The Position

The OTG Chef oversees kitchen operations and ensures food preparation meets health and safety standards. The Chef leads, trains, and mentors culinary teams, including Sous Chefs and Cooks, and collaborates with world-class Chef partners in local markets. The role provides culinary, service, and operational support to site-level teams and contributes culinary knowledge and leadership to a positive guest dining experience.

Requirements

Proficiency in food costing, menu planning, inventory management, and procurement.
Knowledge of FDA and/or major U.S. metropolitan city health-code adherence.
Strong written and verbal communication skills.
Proficiency with Microsoft Suite and kitchen management software.
Must be able to work varied hours and days, including nights, weekends, holidays, and during inclement weather.

Nice To Haves

Degree from an accredited culinary institution.
At least 5 years of experience as a Chef.
Multi-unit, multi-concept experience.
Experience working with unionized employees.

Responsibilities

Provide culinary, service, and operational support to site-level culinary and service teams.
Ensure training materials and processes support the delivery of exceptional cuisine.
Monitor food quality and safety, comply with health regulations, and maintain kitchen cleanliness.
Train and mentor kitchen staff in cooking techniques, food safety, and kitchen operations.
Address quality and service gaps and develop continuous improvement across the organization.
Use guest feedback to improve the OTG dining experience.
Ensure menus and products align with food cost projections, operational feasibility, quality standards, and guest satisfaction.
Build effective partnerships with leadership to execute strategic culinary plans.
Work with supply chain management to identify potential supplier relationships.
Uphold and promote OTG core values and code of conduct.