Sous Chef - Saint Paul, MN

OTG Concessions Management, LLC is a pioneering company dedicated to transforming the hospitality industry, especially within the unique environment of airport terminals. With a footprint that includes more than 300 in-terminal dining and retail locations in 11 airports across the United States, OTG boasts a team of over 5,000 Crewmembers who serve millions of travelers annually. The company is recognized for its innovative approach to hospitality by pushing the boundaries of excellence and creating memorable dining experiences in high-traffic, fast-paced environments. OTG is devoted to delivering quality, service, and operational success, cultivating a vibrant culture where employees are encouraged to grow and reach their full potential. The company supports its Crewmembers with competitive compensation packages, including paid time off, comprehensive healthcare benefits, and a competitive 401k match, making it an attractive employer in the hospitality sector. The role of Sous Chef at OTG, based at Minneapolis-Saint Paul International Airport (MSP), presents an exciting career opportunity to become an integral part of this dynamic company. The Sous Chef will be responsible for overseeing kitchen operations, ensuring meals are prepared to the highest culinary standards while adhering to strict health and safety regulations. This position requires strong leadership skills to guide, train, and mentor line cooks and kitchen staff to maintain exceptional food quality and service. Collaborating closely with renowned Chef partners from various local markets, the Sous Chef will contribute to the creation and execution of diverse and innovative menus that both satisfy guest expectations and meet business goals. This role commands a competitive annual salary range of $60,000 to $65,000 plus bonus eligibility, with compensation packages tailored based on the individual’s skills, experience, education, and market dynamics. The Sous Chef plays a vital role in sustaining OTG’s core values and operational standards, fostering continuous improvement and a culture of excellence in every aspect of culinary delivery. Responsibilities include ensuring compliance with all food safety practices, managing kitchen cleanliness, overseeing inventory and procurement processes, and working collaboratively with supply chain management to maintain strong supplier relationships. The ability to respond proactively to guest feedback and service gaps is essential to enhance the overall dining experience. In this role, you will be immersed in a high-energy, fast-moving environment where your culinary expertise and leadership will directly impact the satisfaction of thousands of travelers daily. OTG welcomes candidates who are adaptable, passionate about hospitality, and ready to contribute to a revolutionary airport dining experience.

• 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
• 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