Sous Chef

Job Title: Sous Chef Location: MCO airport Compensation: $60k - $70k Reports to: Who We Are On the Go has elevated the dining and retail experience for travelers by bringing together world‑class hospitality, award‑winning dining concepts, and forward‑thinking technology. With more than 300 unique dining and retail locations across North America’s busiest airports, we’re fueled by a passion for creating exceptional guest experiences—made possible every day by our incredible Crewmembers. At Onthe Go, people truly come first. We invest in our teams, and foster growth in an exciting, fast‑paced environment where everyone can shine. How We Do Business How we work is just as meaningful as what we accomplish. Our Values—Care, Continuous Improvement, Quality, and Teamwork—guide the way we show up for our guests and for each other. We’re committed to fostering an inclusive, safe, and uplifting workplace where people feel respected, empowered, and encouraged to bring their full selves to work. Why This Job Is a Big Deal! 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. Your creativity, culinary chops, and leadership will help deliver unforgettable dining experiences for every guest who walks through our doors. In This Role, You Will: 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. Model OTG’s core values—Care, Continuous Improvement, Quality, and Teamwork—in every action, helping to create a workplace where Crewmembers can thrive. 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. Equal Opportunity Employer We’re proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. #J-18808-Ljbffr