Restaurant Kitchen Manager - Travel-Hospitality Concept

Job Description

Job Description

We are seeking a hands-on, operationally strong Kitchen Manager to lead day-to-day back-of-house operations for a high-volume airport restaurant and travel-hospitality concept .

This is not a primarily administrative Kitchen Manager role. The successful candidate will be the senior day-to-day kitchen operator , responsible for translating the Executive Chef's culinary standards into consistent execution under high volume, time pressure, fluctuating passenger demand, and the unique operational requirements of an airport environment.

The ideal candidate thrives on the line, leads from the kitchen, and can quickly adapt staffing, production, and execution to changing business demands.

 

Why This Opportunity?

This is an excellent opportunity for a strong Kitchen Manager, Sous Chef, or Chef de Cuisine ready to take the next step in culinary leadership. The role offers meaningful operational authority, exposure to a sophisticated high-volume environment, strong earning potential, and a potential path toward Executive Chef or broader culinary leadership .

 

Key Responsibilities

Kitchen Operations

• Lead all day-to-day BOH operations and manage kitchen shifts.
• Ensure prep, pars, staffing, equipment, and sanitation standards are service-ready.
• Manage ticket times, throughput, food quality, portioning, temperature, and consistency.
• Lead hands-on during high-volume and high-pressure service periods.
• Adjust production and staffing based on changing passenger volume, rushes, call-outs, and operational needs.

Financial & Inventory Management

• Manage inventory, receiving, purchasing, food usage, yields, and waste.
• Monitor and help control food and labor costs .
• Identify opportunities to reduce unnecessary expenses and improve profitability.
• Establish effective prep, pars, production, and inventory systems.
• Ensure proper product rotation and storage.

Team Leadership & Development

• Hire, train, coach, and develop cooks and kitchen team members.
• Build strong shift leaders and develop future culinary leaders.
• Establish clear expectations, accountability, and performance standards.
• Lead by example with a hands-on and visible management style.

Cross-Functional Collaboration

• Partner closely with the Executive Chef, General Manager, and FOH leadership.
• Improve communication between the kitchen and service teams.
• Support ticket flow, service recovery, and operational efficiency.

Food Safety & Airport Operations

• Maintain exceptional food safety, sanitation, and cleanliness standards.
• Follow airport-specific receiving, storage, security, and access procedures.
• Operate effectively within restricted-access environments and logistical constraints.
• Maintain compliance with all applicable health and safety regulations.

 

Required Qualifications

• 5+ years of culinary experience.
• At least 2 years of experience leading kitchen teams or shifts .
• Experience in a high-volume restaurant, hotel, resort, institutional, travel-hospitality, or comparable foodservice operation .
• Strong understanding of food cost, labor management, inventory, purchasing, and production planning .
• Proven ability to lead effectively during busy and unpredictable service periods.
• Strong food safety and sanitation knowledge.
• Excellent communication, organization, and accountability.
• Ability to work early mornings, evenings, weekends, and holidays .
• Ability to obtain and maintain required airport credentials.

 

Preferred Qualifications

Experience in any of the following is strongly preferred:

• Airport or airport concessions
• High-volume restaurants
• Hotels or resorts
• Travel and hospitality operations
• Large-volume food production
• Operations with fluctuating or variable demand
• Secured receiving or restricted-access environments
• Operations with tight storage and logistical constraints

 

Airport experience is preferred but not required. Strong high-volume culinary leaders without airport experience are encouraged to apply.

 

Ideal Candidate

We are looking for a high-volume Sous Chef, Chef de Cuisine, or Kitchen Manager who has successfully led a sizable kitchen team, understands the financial side of BOH operations, and thrives during high-pressure service.

The ideal candidate can move seamlessly between strategic planning, team leadership, service execution, line support, and expo while developing others to take on greater responsibility.

\nCompany Description

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Company Description

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.