Chef - BOH

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. 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

• Provide culinary, service, and operational support to site-level culinary and service teams.
• Ensure training material and processes enable the delivery of exceptional cuisine.
• Maintain 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 are in line with food cost projections, operational feasibility, quality standards, and guest satisfaction.
• Liaise with supply chain management to identify key potential supplier relationships.

Qualifications

• 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.

Benefits

In this role, you will be compensated between $75k - $85k annually.

Schedule

Varying hours/days, nights, weekends, holidays, and during inclement weather conditions may be required.

Pay

$75k - $85k annually

Benefits

Equal Opportunity Employer