Sous Chef

ROLE AND RESPONSIBILITIES 

 
Position Summary: 

The Sous Chef at MSP  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 Crewmembers 

• Provides leadership to the Crewmembers and newly hired Crewmembers in the Unit 

• Monitor and ensure quality, effective, and efficient kitchen operations 

• Responsible for food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfaction 

• Ensure food is within proper temperature holding zones by conducting frequent line checks 

• Responsible for maintaining OTG, state, and local standards of sanitation 

• Ensure standards of cleanliness and organization in the kitchen 

• Maintain inventory: order, receive and account for all food products and purchases 

• Accountable for the successful onboarding of new hourly crew members ensuring they have the tools and support necessary to be successful and reduce turnover 

• Directs the team toward achieving the Unit's service and financial goal 

• Ensures crew is productive and performs all their responsibilities 

• Responsible for training, evaluating, and managing kitchen staff performance following OTG policies and procedures 

• Ensure cost-effective and efficient staffing and adherence to labor budgets. 

• Maintain regular communication with managers and crew 

• Keep abreast of changes in food compliance and OTG company standards and practices 

• Able to use the crewmember handbook and CBA to understand OTG policies and procedures. Communicate them with consistency 

QUALIFICATIONS AND REQUIREMENTS 

• Degree from an accredited culinary institution preferred 

• Professional culinary training and experience 

• Exemplary product knowledge, skill, and presentation 

• Knowledge of and commitment to food sanitation and kitchen safety 

• Train and supervise kitchen crewmembers 

• Ability to work as part of the restaurant, crew, and management team 

• Ability to work flexible shifts/ schedule 

• Excellent verbal and written communications skills 

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.