Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $75,000.00
Work Schedule
Flexible
Benefits
Dental Insurance
Health Insurance
Paid Time Off
Vision Insurance
meal benefits
Bonus opportunities
Career growth opportunities
Job Description
Our company specializes in managing and operating a diverse portfolio of airport concessions, delivering high-quality dining experiences to travelers across multiple locations. We are committed to maintaining exceptional standards in food quality, operational efficiency, and customer satisfaction within the unique and fast-paced environment of airport dining. Our team is dedicated to fostering innovation, consistency, and safety, ensuring that every guest receives prompt and delicious service even during peak travel periods. With a strong focus on brand integrity and excellence, we support our employees’ growth and development to meet the dynamic needs of airport concessions.
The Multi-Unit Sous Chef / Kitchen Manager position plays a crucial role in overseeing the back-of-house culinary operations across several restaurant or concession concepts within the airport setting. This role is responsible for ensuring that all food preparation aligns with established quality standards, recipes, and presentation expectations. The ideal candidate will be adept at managing multiple units simultaneously, demonstrating leadership and operational expertise to maintain smooth kitchen workflows and labor efficiency. This role involves close collaboration with Executive Chefs, General Managers, and airport concession leadership teams to uphold brand standards and operational objectives.
In this fast-paced, customer-focused environment, the Multi-Unit Sous Chef / Kitchen Manager will support menu rollouts, seasonal promotions, and adapt operational strategies to meet fluctuating passenger volumes, especially during peak travel times. This position requires the ability to conduct regular kitchen inspections and line checks to ensure compliance with sanitation and safety standards. Team leadership is essential, as this role entails supervising, coaching, and motivating kitchen staff and supervisors while assisting in hiring, onboarding, scheduling, and performance management. Ensuring food safety through rigorous adherence to local, state, federal, TSA, and airport authority regulations is a critical responsibility.
Additionally, the candidate will manage food inventory, control costs, reduce waste, and maintain optimal vendor relationships. With duties spanning multi-unit coordination, the role requires travel between concession locations to troubleshoot challenges and implement improvements. Administrative tasks include completing daily reports, labor tracking, inventory documentation, budgeting assistance, and monitoring key performance metrics. This full-time, on-site position offers a competitive salary range of $65,000 to $75,000 annually and includes benefits such as health, dental, and vision insurance, paid time off, meal benefits, and opportunities for career advancement within the company.
The Multi-Unit Sous Chef / Kitchen Manager position plays a crucial role in overseeing the back-of-house culinary operations across several restaurant or concession concepts within the airport setting. This role is responsible for ensuring that all food preparation aligns with established quality standards, recipes, and presentation expectations. The ideal candidate will be adept at managing multiple units simultaneously, demonstrating leadership and operational expertise to maintain smooth kitchen workflows and labor efficiency. This role involves close collaboration with Executive Chefs, General Managers, and airport concession leadership teams to uphold brand standards and operational objectives.
In this fast-paced, customer-focused environment, the Multi-Unit Sous Chef / Kitchen Manager will support menu rollouts, seasonal promotions, and adapt operational strategies to meet fluctuating passenger volumes, especially during peak travel times. This position requires the ability to conduct regular kitchen inspections and line checks to ensure compliance with sanitation and safety standards. Team leadership is essential, as this role entails supervising, coaching, and motivating kitchen staff and supervisors while assisting in hiring, onboarding, scheduling, and performance management. Ensuring food safety through rigorous adherence to local, state, federal, TSA, and airport authority regulations is a critical responsibility.
Additionally, the candidate will manage food inventory, control costs, reduce waste, and maintain optimal vendor relationships. With duties spanning multi-unit coordination, the role requires travel between concession locations to troubleshoot challenges and implement improvements. Administrative tasks include completing daily reports, labor tracking, inventory documentation, budgeting assistance, and monitoring key performance metrics. This full-time, on-site position offers a competitive salary range of $65,000 to $75,000 annually and includes benefits such as health, dental, and vision insurance, paid time off, meal benefits, and opportunities for career advancement within the company.
Job Requirements
- Bachelor's degree or equivalent experience preferred
- 3-5 years of kitchen management or sous chef experience
- Food safety certificate or ability to obtain within 30 days
- Ability to obtain airport security clearance/badge
- Ability to work flexible schedules including mornings, evenings, weekends, and holidays
- Proven leadership and team development experience
- Physical ability to stand for extended periods
- Ability to lift up to 50 lbs
- Willingness to travel frequently between concession locations
Job Qualifications
- 3-5+ years of kitchen management or sous chef experience in high-volume food service
- Multi-unit, airport, hotel, stadium, or concession experience preferred
- Strong knowledge of food safety and sanitation regulations
- Experience managing labor, inventory, and food costs
- Proven leadership and team development skills
- Ability to work flexible schedules including mornings, evenings, weekends, and holidays
- ServSafe Certification or equivalent preferred
- Food safety certificate required or able to obtain within the first 30 days of hire
- Ability to obtain airport security clearance/badge
Job Duties
- Supervise daily kitchen operations across multiple airport concession units
- Ensure consistent execution of recipes, portioning, presentation, and quality standards
- Support menu rollouts, seasonal promotions, and operational initiatives
- Monitor food production levels to meet fluctuating passenger volume and peak travel periods
- Conduct regular line checks and kitchen inspections across all locations
- Lead, coach, and motivate kitchen staff, supervisors, and prep teams
- Assist with hiring, onboarding, scheduling, and performance management
- Train employees on food preparation, safety procedures, sanitation standards, and operational policies
- Foster a positive, accountable, and team-oriented work environment
- Manage food inventory, ordering, receiving, and vendor relationships
- Control food cost, waste, spoilage, and labor expenses
- Conduct inventory counts and reconcile variances
- Ensure proper product rotation and storage procedures
- Ensure compliance with all local, state, federal, TSA, airport authority, and health department regulations
- Maintain HACCP, sanitation, and workplace safety standards
- Prepare kitchens for inspections and audits
- Enforce cleanliness and maintenance standards throughout all kitchen facilities
- Travel between airport concession locations to support operational needs
- Coordinate staffing and production across multiple concepts or brands
- Troubleshoot operational challenges and implement process improvements
- Communicate effectively with front-of-house leadership and support departments
- Complete daily reports, labor tracking, inventory documentation, and operational logs
- Assist with budgeting and forecasting
- Monitor productivity and KPI performance metrics
- Participate in management meetings and operational planning
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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