Executive Chef

5 days ago

Houston, Texas, United States OTG Exp Full time
About OTG Exp

OTG Exp is a leading hospitality company that revolutionizes the industry by pushing the boundaries of excellence. With a strong presence in the airport dining and retail market, we offer a unique opportunity for culinary professionals to grow and thrive in a dynamic environment.

Job Summary

We are seeking an experienced Executive Chef to join our team at IAH Airport. As a key member of our culinary team, you will be responsible for overseeing the delivery of exceptional dining experiences across all dining establishments. This is a strategic leadership role that requires a strong culinary background, innovative thinking, and excellent leadership skills.

Key Responsibilities
  • Culinary Leadership: Develop a culinary plan with short-term and long-term goals that ensure quality satisfaction and enhance food quality levels by establishing standards while collaborating on diverse menus to satisfy specific regional preferences.
  • Team Management: Provide culinary, service, and operational support to site-level culinary and service teams, ensuring training material and processes enable the delivery of exceptional cuisine.
  • Quality Control: Address quality and/or service gaps to develop continuous improvement across the organization, ensuring that food is cooked evenly and avoiding overcooking or burning.
  • Menu Development: Establish menus and products that are in line with food cost projections, operational feasibility, quality standards, and guest satisfaction, while researching, testing, and introducing new/improved products.
  • Partnerships: Cultivate and maintain effective partnerships with site-level management to execute the culinary and service strategic plan, and liaise with supply chain management to identify key potential supplier relationships.
Requirements
  • Culinary Expertise: Degree from an accredited culinary institution and minimum 5 years of experience as a Chef, with a strong background in food costing, menu planning, inventory management, and procurement.
  • Leadership Skills: Ability to manage multiple projects under tight deadlines, communicate effectively with conviction, professionalism, and credibility, and demonstrate expertise in food service equipment plans considering the concept and budgetary goals.
  • Collaboration: Ability to work collaboratively with cross-functional teams, build constructive and effective relationships, and use diplomacy and tact to achieve results.
  • Adaptability: Ability to work varied hours/days, nights, weekends, holidays, and during inclement weather conditions, while maintaining a strong personal work ethic and high level of professionalism.

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