Sous Chef

About the role

The Sous Chef plays a starring role in keeping our kitchens running smoothly and our food tasting amazing! You’ll be hands-on—cooking, leading, training, and mentoring our Line Cooks while helping to shape the vibe of the entire culinary team. Plus, you’ll get to collaborate with our lineup of world-class Chef partners, giving you the chance to learn from some of the best in the biz in each local market.

Responsibilities

• Bring our culinary vision to life by supporting site-level culinary and service teams with exceptional hands-on expertise and a commitment to elevating every guest experience.
• Champion training by ensuring materials and processes empower Crewmembers to deliver consistently outstanding cuisine.
• Safeguard our promise of excellence by monitoring food quality, safety, and cleanliness, always upholding the highest health and safety standards.
• Develop internal talent through ongoing coaching, skills-building in cooking techniques, food safety, and daily operations.
• Identify opportunities to level-up the guest experience by addressing quality or service gaps and driving continuous improvement across our kitchens.
• Partner with culinary leadership to ensure menus and products meet OTG’s standards for flavor, cost efficiency, operational success, and guest satisfaction.
• Build strong, collaborative relationships across the business to help execute innovative and strategic culinary initiatives.

Qualifications/Criteria

• A degree from an accredited culinary institution is a strong plus—we love leaders who bring both passion and formal training to the kitchen.
• At least 3 years of Sous Chef experience, showing you can thrive in a fast-paced, high-impact culinary environment.
• Multi-unit or multi-concept experience? Even better, you’re ready to jump into a dynamic, diverse portfolio of concepts.
• Experience working with unionized teams is a big advantage and helps you lead with confidence and collaboration.
• Strong understanding of FDA requirements and major metropolitan health codes—you know how to keep our kitchens safe, compliant, and guest-ready always.
• Proven expertise in food costing, menu planning, inventory management, and procurement, you keep operations running like a well-oiled machine.
• Excellent written and verbal communication skills to engage, coach, and inspire Crewmembers at every level.
• Comfortable using Microsoft Suite and kitchen management software to stay organized, informed, and ahead of the curve.
• Flexibility to work varied hours—including early mornings, nights, weekends, holidays, and inclement weather—because the airport never sleeps, and neither does great hospitality.