Sous Chef

OTG•St Paul, MN

2d•$60,000 - $65,000•Onsite

About The Position

Join OTG as a Sous Chef at MSP Airport and be part of a company that has revolutionized the hospitality industry. OTG operates over 300 in-terminal dining and retail locations across 11 airports, serving millions of travelers with its 5,000+ Crewmembers. This role offers career opportunities in a unique hospitality environment with competitive compensation and benefits. The Sous Chef is responsible for overseeing kitchen operations, ensuring food preparation meets health and safety standards, and leading, training, and mentoring Line Cooks. This position provides an opportunity to collaborate with world-class Chef partners and contribute to a positive dining experience for guests through culinary knowledge and leadership.

Requirements

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

Nice To Haves

Degree from an accredited culinary institution preferred.
Minimum of 3 years of experience as a Sous Chef preferred.
Multi-Unit, multi-concept, experience a plus.
Experience working with unionized employees preferred.

Responsibilities

Provide culinary, service, and operational support to site-level culinary and service teams.
Ensure training material and processes enable the delivery of exceptional cuisine.
Monitor food quality and safety standards, ensuring compliance with health regulations and maintaining cleanliness in the kitchen.
Train and mentor kitchen staff in cooking techniques, food safety, and kitchen operations.
Address quality and/or service gaps to develop continuous improvement across the organization.
Make changes based on guest feedback to enhance the OTG dining experience.
Ensure menus and products are in line with food cost projections, operational feasibility, quality standards, and guest satisfaction.
Cultivate and foster effective partnerships with leadership to execute strategic culinary plans
Liaise with supply chain management to identify key potential supplier relationships
Uphold and promote the OTG core values and code of conduct