YOUR NEXT OPPORTUNITY IS NOW BOARDING:

Join OTG as a 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, including PTO, Healthcare, and a competitive 401k match.

QUALIFICATIONS:

Degree from an accredited culinary institutionpreferred.
Minimumof5 years of experience as a Chefpreferred.
Multi-Unit, multi-concept, experiencea plus.
Experienceworking with unionized employees preferred.
Knowledge of FDA and/or major US metropolitan city health code adherence.
Proficiencyin 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.
Compensation: $75,000 - $85,000 per year plus bonus Eligibility
Compensation may differ based on a variety of job-related factors that are specific to each candidate. These factors encompass, but are not limited to, individual skill sets, professional experience, education/ training, organizational needs, and market dynamics. Our company is dedicated to offering a fair, equitable, and competitive compensation package that truly reflects the value each individual contributes to the organization
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

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 maintainingcleanliness in the kitchen.
Train and mentor kitchmaintaining cleanlinessen 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 productsare 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 identifykey potential supplier relationships
Uphold and promote the OTG core valuesand code of conduct