OTG Management
Join OTG as a Sous Chef at IAH 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, including PTO, Healthcare, and a competitive 401k match.
Position Summary As OTG's Sous Chef, you will oversee kitchen operations, ensuring that food preparation meets health and safety standards. You will lead, train, and mentor Line Cooks and collaborate with our Chef partners to deliver exceptional cuisine to guests.
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 and use guest feedback to enhance the OTG dining experience.
Ensure menus and products align 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.
Qualifications
Degree from an accredited culinary institution preferred.
Minimum of 3 years of experience as a Sous Chef preferred.
Experience managing multi‑unit, multi‑concept operations is a plus.
Experience working with unionized employees preferred.
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 skills.
Proficiency with Microsoft Suite and kitchen management software.
Must be able to work varied hours: days, nights, weekends, holidays, and in inclement weather conditions.
Salary & Compensation Salary Range: $60,000 - $65,000 per year plus Bonus Eligibility. Compensation may differ based on a variety of job‑related factors including skill sets, experience, education, and market dynamics.
Equal Employment Opportunity 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.
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Position Summary As OTG's Sous Chef, you will oversee kitchen operations, ensuring that food preparation meets health and safety standards. You will lead, train, and mentor Line Cooks and collaborate with our Chef partners to deliver exceptional cuisine to guests.
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 and use guest feedback to enhance the OTG dining experience.
Ensure menus and products align 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.
Qualifications
Degree from an accredited culinary institution preferred.
Minimum of 3 years of experience as a Sous Chef preferred.
Experience managing multi‑unit, multi‑concept operations is a plus.
Experience working with unionized employees preferred.
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 skills.
Proficiency with Microsoft Suite and kitchen management software.
Must be able to work varied hours: days, nights, weekends, holidays, and in inclement weather conditions.
Salary & Compensation Salary Range: $60,000 - $65,000 per year plus Bonus Eligibility. Compensation may differ based on a variety of job‑related factors including skill sets, experience, education, and market dynamics.
Equal Employment Opportunity 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.
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