Airport Kitchen Manager: Lead Culinary Excellence

Flik Hospitality Group; Houston (TX); On-site; USD 47,000 - 52,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Flik Hospitality Group seeks a Kitchen Manager for the United Club at IAH Airport. The role oversees culinary operations, supports menu development, and supervises staff to ensure quality and cost efficiency.

You’ll work with the Executive Chef to design menus, supervise hourly associates, and help oversee catering events, with a compensation range of $47,000 to $52,000 and a comprehensive benefits package.

Qualifications

• A.S. or equivalent experience required or preferred.
• Progressive culinary/kitchen management experience preferred.
• Catering experience is a plus.
• High volume, complex foodservice operations experience desirable.
• Knowledge of food trends, cost controls, sanitation and presentation.
• Computer skills including Word, Excel, PowerPoint, Outlook.
• Willingness to participate in client satisfaction programs.
• ServSafe certification preferred.

Responsibilities

• Assists the Executive Chef with cost controls and expenditures.
• Assists with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with marketing and culinary team.

Skills

Culinary/Kitchen management

Menu planning

Cost controls

Quality assurance

Team supervision

Food safety

Client/vendor relations

Education

A.S. or equivalent experience

Tools

Microsoft Office Suite

Job description

Flik Hospitality Group seeks a Kitchen Manager for the United Club at IAH Airport. The role oversees culinary operations, supports menu development, and supervises staff to ensure quality and cost efficiency.

You’ll work with the Executive Chef to design menus, supervise hourly associates, and help oversee catering events, with a compensation range of $47,000 to $52,000 and a comprehensive benefits package.