Job Description

We are seeking a highly experienced Executive Chef to lead and oversee culinary operations within a fast-paced, high-volume airport environment. This role joins a large scale food and beverage company that spans multiple concepts and service points, serving millions of guests annually.

The Executive Chef will be responsible for managing multi-unit kitchen operations, ensuring consistency, food safety, cost control, and high quality execution across a diverse portfolio. This is a hands on leadership role within a well established, globally connected organization known for operating across multiple international locations and delivering high volume hospitality in one of the busiest travel hubs in the region.

Key Responsibilities:

Culinary Operations & Production

• Oversee all culinary operations across multiple airport food service outlets
• Develop and implement production systems to support high volume service
• Manage commissary production, batch cooking, and distribution processes
• Ensure consistency, speed, and quality across all kitchen operations
• Maintain strong preparation systems and readiness for peak travel periods

Food Safety & Compliance

• Ensure full compliance with health, safety, and regulatory standards
• Lead health inspection readiness and audit performance
• Train and enforce food safety standards across all kitchen teams

Cost Control & Financial Performance

• Manage food and labor costs to meet financial targets
• Oversee inventory, purchasing, and vendor relationships

Leadership & Team Development

• Lead, train, and develop Sous Chefs and kitchen teams
• Build strong leadership pipelines and promote accountability
• Maintain high performance standards and kitchen discipline
• Foster a professional and collaborative work environment

Guest Experience & Execution

• Ensure food is executed quickly and consistently for time sensitive travelers
• Maintain brand standards across multiple concepts

Operational Leadership

• Lead kitchens through high volume service and operational challenges
• Manage staffing levels, scheduling, and peak service coverage

Qualifications:

• 5–7+ years of experience as an Executive Chef or senior culinary leader
• Proven success in high-volume, multi-unit kitchen operations
• Experience in airport dining, hospitality groups, or large-scale catering preferred
• Strong knowledge of food safety systems and regulatory compliance
• Experience managing food cost, labor, and inventory systems
• Excellent leadership, organizational, and communication skills
• Ability to thrive in a fast-paced, high-pressure, and operationally complex environment

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