Chef - Jamaica, United States - OTG Management

OTG Management

Verified Company

Jamaica, United States

2 days ago

Posted by:

Mark Lane

beBee recruiter

Description

YOUR NEXT OPPORTUNITY IS NOW BOARDING:
Join OTG as a Chef now at JFK Airport 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 RESPONSIBILITIES

Position Summary:

The OTG Chef at JFK Airport will be a strategic, innovative leader who will oversee the delivery of exemplary dining experiences across all dining establishments.

While reporting to the General Manager, the Chef will lead and train local culinary teams to provide an exceptional dining experience in all restaurant locations at JFK Airport through a variety of innovative systems.

Key collaboration with our ever-growing set of world-class chef partners gives the Chef an opportunity to work with the best in the business in each local marketplace.

Responsibilities:

Develop a culinary plan with short-term and long-term goals that ensure quality satisfaction
Enhance food quality levels by establishing standards while collaborating on diverse menus to satisfy specific regional preferences
Provide culinary, service, and operational support to site-level culinary and service teams
Ensure training material and processes enable the delivery of exceptional cuisine
Address quality and/or service gaps to develop continuous improvement across the organization
Develop and execute enterprise-wide programs to enrich the overall dining experience

Research, test, and introduce new/improved products
Establish menus and products that are in line with food cost projections, operational feasibility, quality standards, and guest satisfaction
Cultivate and maintain effective partnerships with site-level management to execute the culinary and service strategic plan
Liaise with supply chain management to identify key potential supplier relationships
Uphold and promote the organization's values, philosophy, ethics, integrity, and code of conduct
Collaborate and develop food service equipment plans considering the concept and budgetary goals
Operating and maintaining the grill or barbecue equipment.
Adjusting and controlling heat settings and grilling times to achieve the desired level of doneness.
Grilling a variety of items, such as burgers, steaks, chicken, fish, and vegetables.
Monitoring cooking times to ensure that items are cooked to the correct temperature and doneness.
Ensuring that food is cooked evenly and avoiding overcooking or burning.