Chef

ROLE AND RESPONSIBILITIES 

 
Position Summary: 

The OTG Chef at MSP Airport will be a strategic, innovative leader who willoversee the delivery ofexemplarydining experiences across all dining establishments. While reporting to the General Manager, the Chef will lead and train local culinary teams to providean exceptional dining experience in all restaurant locationsat [Airport name]through a variety of innovative systems. Key collaboration with our ever-growing set of world-classchef 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 establishingstandards while collaborating on diverse menus to satisfy specific regional preferences 

• Provideculinary, service, and operational support to site-levelculinary 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 maintaineffective partnerships with site-levelmanagement to execute the culinary and service strategic plan 

• Liaise with supply chain management to identifykey 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 maintainingthe 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. 

Qualifications and Requirements: 

• Degree from an accredited culinary institution 

• Minimum 5 years of experience as a Chef  

• National, Unionized, Multi-Unit experience 

• Sound knowledge of FDA and/or major US metropolitan city health code adherence 

• Ability to anticipateproblems and create innovative solutions 

• Highly developed culinary expertiseand principles including a variety of ethnic/regional cuisines 

• Solid leadership experience in both world-class full-service restaurant environments, plus high-quality fresh food quick-servicerestaurant environments 

• Demonstrate expertisein food costing, menu planning, inventory management,and procurement 

• Guest driven with a focus on quality, service, and overall dining experience 

• Ability to manage multiple projects under tight deadlines 

• Ability to communicate in both written and verbal form with conviction, professionalism, and credibility while adapting the message for each audience. 

• Computer proficiencywith Microsoft Office applications 

• Strong personal work ethic; honest and straightforward; maintainsthe highest personal and professional ethics; willing to stand for and do what is right 

• Ability to be forceful, yet diplomatic; ability to gain the trust of other parties; demonstratedleadership; appropriately assertive and direct 

• Work style that is collaborative and supportive of both home office and management 

• Ability to relate well to people within and outside of the organization; a work style that develops rapport, listens, builds constructive and effective relationships, uses diplomacy and tact 

• Style that commands immediate credibility by being not only knowledgeable in technical subject matter, but also by treating people with dignity and respect 

• Must be able to work varied hours/days, nights, weekends, holidays, and during inclement weather conditions 

OTG Concessions Management, LLC and its subsidiaries and affiliates are proud to be an equal-opportunityworkplace 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.