Chef at LGA

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Job No.: 000113 OTG Management Hospitality & Food Service Full-time Experience Level: Senior Level Location: LaGuardia Airport, NY 
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The OTG Chef at LGA 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 LGA 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.

Compensation:

$75,000 - $85,000 Per Year

Benefits Offered:

  • 401K
  • Health Insurance
  • Paid Time Off

Job 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

Job 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.
  • Ensure that food is cooked evenly and avoid overcooking or burning.

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Contact Information:

OTG Management
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