Airport Kitchen Manager - Lead a High-Volume Team

Dufry Careers; Denver (CO); On-site; USD 62,000 - 85,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

PTO

Holiday pay

Meal benefit

Transportation benefits

401(k) with company match

Employee assistance program

Training and career growth

Referral program

Job summary

The HMSHost Corporation is seeking a Kitchen Manager at Denver International Airport to oversee day-to-day kitchen operations, ensure staffing, training, and compliance with brand standards. This exempt role reports to the Restaurant Manager and emphasizes quality, efficiency, and customer service.

Responsibilities include supervising kitchen staff, managing prep, inventory, recipe compliance, and facilitating continuous improvement in a high-volume setting, with a focus on safety and guest

Qualifications

• Requires a High School diploma or GED.
• Red Seal certification in cooking preferred.
• 2+ years of kitchen experience in medium volume or multi-unit settings.
• Experience with staff supervision and training.
• Knowledge of food safety and quality standards.
• Ability to read and follow policy documents.
• Drug Free Workplace (DFW) compliance.

Responsibilities

• Ensure kitchen is staffed, clean, inventory levels are appropriate, and equipment is working.
• Supervise kitchen staff and assign duties.
• Update prep, par, and pull sheets.
• Train cooks and prep cooks.
• Ensure recipe compliance and conduct self-inspections.
• Oversee expediting and walk-in planograms.
• Identify staffing changes and manage recruitment.
• Ensure compliance with brand standards and regulations.
• Provide high-quality customer service and staff training.

Skills

Team management

Delegation

Coaching

Customer service

Time management

Education

High School diploma or GED

Red Seal certification in cooking

Tools

Walk-in cooler management

Inventory tracking

Job description

The HMSHost Corporation is seeking a Kitchen Manager at Denver International Airport to oversee day-to-day kitchen operations, ensure staffing, training, and compliance with brand standards. This exempt role reports to the Restaurant Manager and emphasizes quality, efficiency, and customer service.

Responsibilities include supervising kitchen staff, managing prep, inventory, recipe compliance, and facilitating continuous improvement in a high-volume setting, with a focus on safety and guest