Kitchen Manager (Den Airport)

Job Description

Job Description

Job Description – Kitchen Manager (DEN Airport)

• Job Title: Kitchen Manager
• Reports to: General Manager / Senior General Manager
• Employment Type: Full-Time / Exempt
• Eligible for Tips: No

• Security Clearance: Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge.

About Olive & Finch Collective

Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams.

Position Summary

The Kitchen Manager oversees all back-of-house (BOH) operations for our airport concept, ensuring consistent food quality, cleanliness, safety, and peak efficiency within a unique, high-volume environment. This exempt leadership role is responsible for independent inventory management, strict cost controls, vendor/supply chain relations, and staff development. The Kitchen Manager leads the hiring, training, scheduling, and performance management of all BOH employees while fostering a positive, inclusive, and professional work culture. Reporting directly to restaurant leadership, the Kitchen Manager plays a critical role in upholding Olive & Finch's chef-driven standards and ensuring strict airport compliance across all kitchen spaces.

Key Responsibilities

• Kitchen Operations & Brand Standards: Oversee all aspects of kitchen operations, ensuring food is prepared strictly to company recipes, build guides, and Olive & Finch Collective quality standards.
• Compliance & Food Safety: Maintain a pristine, safe, and organized kitchen environment in strict compliance with health department codes, sanitation regulations, and airport safety standards.
• BOH Team Development: Manage BOH staff, including hiring, onboarding, training, scheduling, and performance management, while fostering an inclusive culture of accountability.
• Daily Execution & Workflow: Develop precise prep lists, manage kitchen workflow, and ensure total readiness for high-volume airport daily service shifts.
• Inventory & Cost Control: Lead independent inventory management processes, utilize software tracking, minimize waste, and strictly monitor food and labor costs to meet budgeted targets.
• Supply Chain & Logistics: Manage vendor relations, ordering, and receiving. Partner with the DEN Facilities & Supply Chain Manager to coordinate secure zone vendor escorts and logistics.
• Facilities Maintenance: Monitor kitchen facilities and equipment functionality. Assist with technical equipment triage, preventative maintenance, and airport facility compliance.
• FOH Collaboration: Collaborate closely with FOH leadership to ensure smooth service, excellent ticket times, and strong cross-departmental communication.
• Menu & System Rollouts: Assist in menu execution, seasonal rollouts, and continuous improvement of airport kitchen operations.

Qualifications

• Airport Badging: Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure and maintain a DEN airport badge.

• Experience: Minimum 3-5 years of progressive kitchen leadership experience required. Experience managing BOH operations in a high-volume airport, hotel, or complex hospitality environment is strongly preferred.
• Financial Acumen: Strong financial savvy with proven experience managing food costs, BOH labor budgets, complex inventory tracking, and waste minimization.
• Leadership Skills: Skilled in hiring, training, and performance management of diverse culinary teams.
• Operational Standards: Deep knowledge of professional cooking techniques, high-volume kitchen standards, food safety, and airport-specific regulatory compliance.
• Availability: Flexible availability including early mornings, evenings, weekends, and holidays to manage multi-shift airport kitchen operations.

Competencies / Core Values

• Culinary leader focused on results, quality, and consistency.
• Organized, detail-oriented, operationally disciplined, and financially astute.
• Collaborative communicator who seamlessly Bridges FOH and BOH operations.

Reporting Structure

Reports to the General Manager / Senior General Manager. Directly manages all airport BOH employees.

Work Environment & Physical Requirements

• This is a hands-on leadership role requiring extended periods of standing, walking long distances across airport terminals, bending, and actively working in a high-volume airport kitchen environment.
• Exposure to heat, cold (walk-in coolers/freezers), dry storage zones, and cleaning chemicals is common.
• Must be able to reach, lift up to 50 lbs., and actively manage the physical demands of multi-shift airport operations.

Compensation & Benefits

• Salaried, exempt position (not tip-eligible).
• Competitive base salary based on experience.
• Bonus Eligible.
• Comprehensive Medical, Dental, and Vision insurance plans.
• Generous Paid Time Off (PTO) and accrued Sick Time.
• Company-funded retirement plan.
• Generous meal discounts and opportunities for advancement within a rapidly growing company.

EEO & At-Will Statement

Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.