Chef

　　OTG - George Bush Intercontinental Airport, Houston, TX, 2800 N TERMINAL Road, Houston, Texas, United States of America

　　Req #10361

　　Wednesday, January 24, 2024

　　* Keep Eye on your Email (junk/spam) after applying, main form of contact to invite for Interviews *

　　YOUR NEXT OPPORTUNITY IS NOW BOARDING:

　　Join OTG as a Chef now at IAH Bush 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 IAH Bush 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 IAH Bush 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.

　　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 anticipate problems and create innovative solutions

　　Highly developed culinary expertise and 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-service restaurant environments

　　Demonstrate expertise in 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 proficiency with Microsoft Office applications

　　Strong personal work ethic; honest and straightforward; maintains the 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; demonstrated leadership; 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-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.

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　　OTG - George Bush Intercontinental Airport, Houston, TX, 2800 N TERMINAL Road, Houston, Texas, United States of America