Sous Chef

OTG • Jamaica, NY

7d • Onsite

About The Position

On the Go is hiring a Sous Chef at JFK. The Sous Chef helps keep kitchens running smoothly and deliver high-quality food by cooking, leading, training, and mentoring Line Cooks. The role supports site-level culinary and service teams, works with chef partners, and helps create memorable dining experiences for travelers.

The Sous Chef supports training, food quality, food safety, cleanliness, menu and product standards, cost efficiency, operational success, and guest satisfaction. The role also develops internal talent through coaching and skills-building, identifies quality or service gaps, and collaborates with culinary leadership and business partners on culinary initiatives. This position reports to the Airport Chef.

The role requires at least three years of Sous Chef experience in a fast-paced culinary environment, knowledge of FDA requirements and major metropolitan health codes, and expertise in food costing, menu planning, inventory management, and procurement. A culinary degree is a strong plus. The position requires flexibility to work varied hours, including early mornings, nights, weekends, holidays, and inclement weather.

Requirements

• At least 3 years of Sous Chef experience in a fast-paced, high-impact culinary environment.
• Strong understanding of FDA requirements and major metropolitan health codes.
• Expertise in food costing, menu planning, inventory management, and procurement.
• Excellent written and verbal communication skills.
• Comfort using Microsoft Suite and kitchen management software.
• Flexibility to work varied hours, including early mornings, nights, weekends, holidays, and inclement weather.

Nice To Haves

• A degree from an accredited culinary institution.
• Multiunit or multiconcept experience.
• Experience working with unionized teams.

Responsibilities

• Support site-level culinary and service teams with hands-on expertise and a commitment to elevating the guest experience.
• Ensure training materials and processes enable Crewmembers to deliver consistently outstanding cuisine.
• Monitor food quality, safety, and cleanliness and uphold health and safety standards.
• Coach and develop internal talent in cooking techniques, food safety, and daily operations.
• Address quality or service gaps and drive continuous improvement across kitchens.
• Partner with culinary leadership to ensure menus and products meet standards for flavor, cost efficiency, operational success, and guest satisfaction.
• Build collaborative relationships across the business to execute culinary initiatives.
• Model the company’s values of Care, Continuous Improvement, Quality, and Teamwork.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed