Chef

About Us

On the Go has elevated the dining and retail experience for travelers by bringing together world-class hospitality, award-winning dining concepts, and forward-thinking technology. With more than 300 unique dining and retail locations across North America’s busiest airports, we’re fueled by a passion for creating exceptional guest experiences—made possible every day by our incredible Crewmembers. We invest in our teams and foster growth in an exciting, fast-paced environment where everyone can shine.

Our Values—Care, Continuous Improvement, Quality, and Teamwork—guide the way we show up for our guests and for each other. We’re committed to fostering an inclusive, safe, and uplifting workplace where people feel respected, empowered, and encouraged to bring their full selves to work.

About the Role

The OTG Chef is responsible for overseeing kitchen operations and ensuring that food preparation meets health and safety standards. The Chef will lead, train, and mentor culinary teams, which include Sous Chefs and Cooks. This role offers the opportunity to collaborate with world-class Chef partners in each local marketplace, contributing to a positive dining experience for our guests.

Responsibilities

• Provide culinary, service, and operational support to site-level culinary and service teams.
• Ensure training material and processes enable the delivery of exceptional cuisine.
• Monitor food quality and safety standards, ensuring compliance with health regulations and maintaining cleanliness in the kitchen.
• Train and mentor kitchen staff in cooking techniques, food safety, and kitchen operations.
• Address quality and/or service gaps to develop continuous improvement across the organization.
• Make changes based on guest feedback to enhance the OTG dining experience.
• Ensure menus and products align with food cost projections, operational feasibility, quality standards, and guest satisfaction.
• Cultivate and foster effective partnerships with leadership to execute strategic culinary plans.
• Liaise with supply chain management to identify key potential supplier relationships.
• Uphold and promote the OTG core values and code of conduct.

Requirements

• Degree from an accredited culinary institution preferred.
• Minimum of 5 years of experience as a 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, including nights, weekends, holidays, and during inclement weather conditions.

Pay

$75,000 - $85,000 + Bonus