Join OTG as the Vice President, Culinary, now and drive a new type of hospitality experience for our Northeast division (New York based).
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 10 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. And because our people drive our experiences, we offer some of the best compensation and benefits in the industry.
We transform airport experiences. You drive it.
Position Summary:
The VP Culinary works directly with the Restaurant Operations Support Manager to oversee the new opening critical path, provide subject matter direction and support to the Discovery Team and FOH management and Chef teams during openings. You serve as the subject matter expert as it relates to BOH operations.
You will also provide ongoing evaluations of operations through the audit system. When deemed appropriate by Senior Leadership you will also assist in providing planning and support to ongoing terminal operations to make improvements to identify deficiencies.
Responsibilities:
- Participating in the planning and execution of BOH improvement plans.
- Provide oversight and follow up reporting on our adherence to standards via verbal and written feedback to the terminal leadership.
- Supports a workplace free from hazards, following all safety policies set forth by the company, and conforming to any laws and regulations related to the workplace
- Implement and supports the Fresh Food System for each new and existing project as needed.
- Ensures compliance with food handling and sanitation standards.
- Oversees the culinary portion of the new restaurant critical path, ensuring that all line items are properly assigned for timely and efficient completion such as:
- Works with consulting chef/ to ensure all products are sourced and or chosen for the menu
- Coordinates new restaurant menu roll out with our consulting chef and Director of Culinary to ensure the timely development and delivery of all needed collateral to the restaurant management and chef team
- Aids in the planning and execution of the load in for new restaurants
- Works with new location chef to prepare and ensure menu photographs are taken according to schedule and follows up with edits and re-shoots
- Works with Discovery to ensure there is a BOH training plan prior to and support plan post opening.
- Works with restaurant chef/discovery on chef’s table and food show.
- Works with restaurant chef/discovery on proper station execution with new crew members.
- Food Quality
- Uses well defined recipes to maintain food quality standards and follows up on a consistent basis.
- Provides a positive work environment, counseling crew members as appropriate and demonstrating a dedicated and professional approach to management.
- Improves food quality by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Reviews guest satisfaction results and communicates a plan of action for improvement.
- Regularly audits and validates location menu items.
Education:
- Culinary or bachelor’s degree (or equivalent experience) with major concentration in food preparation, and hospitality management
Qualifications:
- Work requires 3-5 years progressive experience in high quality/volume food production or catering environment.
- Three years’ experience managing the training in a professional restaurant fresh food culinary environment
- Exemplary product knowledge, culinary skill and presentation
- Creative and innovative approach to food development
- Knowledge of and commitment to proper food sanitation and kitchen safety
- Excellent interpersonal skills
- Open to 75% travel
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