YOUR NEXT OPPORTUNITY IS NOW BOARDING:Join OTG as a Sous Chef now at Newark Airport (EWR) 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.WHAT IS OTG?OTG has revolutionized the hospitality industry by pushing the boundaries of excellence. With more than 300 in-terminal dining and retail locations across 11 airports, OTG and its 5,000 Crewmembers serve millions of travelers each year.WHY OTG?By joining our team, you’ll discover endless opportunities to explore, learn and realize your greatest potential in some of the most exciting hospitality environments around. Our people drive our experiences, so we offer our crewmembers some of the best compensation and benefits in the industry.We transform airport experiences. You drive it. ROLE AND RESPONSIBILITIESPosition Summary:The Sous Chef at Newark Airport (EWR) is responsible for organizing and ensuring kitchen systems for food production, presentation, and customer satisfaction. The Sous Chef supports the rest of the management team in the areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen.Responsibilities:Promotes an attitude of pride, cooperation, and success in the unit and with all CrewmembersProvides leadership to the Crewmembers and newly hired Crewmembers in the UnitMonitor and ensure quality, effective, and efficient kitchen operationsResponsible for food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfactionEnsure food is within proper temperature holding zones by conducting frequent line checksResponsible for maintaining OTG, state, and local standards of sanitationEnsure standards of cleanliness and organization in the kitchenMaintain inventory: order, receive and account for all food products and purchasesAccountable for the successful onboarding of new hourly crew members ensuring they have the tools and support necessary to be successful and reduce turnoverDirects the team toward achieving the Unit's service and financial goalEnsures crew is productive and performs all their responsibilitiesResponsible for training, evaluating, and managing kitchen staff performance following OTG policies and proceduresEnsure cost-effective and efficient staffing and adherence to labor budgets.Maintain regular communication with managers and crewKeep abreast of changes in food compliance and OTG company standards and practicesAble to use the crewmember handbook and CBA to understand OTG policies and procedures. Communicate them with consistency QUALIFICATIONS AND REQUIREMENTSDegree from an accredited culinary institution preferredProfessional culinary training and experienceExemplary product knowledge, skill, and presentationKnowledge of and commitment to food sanitation and kitchen safetyTrain and supervise kitchen crewmembersAbility to work as part of the restaurant, crew, and management teamAbility to work flexible shifts/ scheduleExcellent verbal and written communications skills Salary : $60k to $70k Bonus 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.