Airport Kitchen Manager: Lead High-Volume Ops & Teams

MERA Corporation; New York (NY); On-site; USD 75,000 - 90,000; Full time

Job summary

MERA Corporation is seeking a Multi-Unit Kitchen Manager to oversee back-of-house culinary operations across multiple airport concession concepts. You will ensure food quality, labor efficiency, sanitation, and team leadership in a fast-paced environment.

Collaborating with Executive Chefs and General Managers, you will drive brand standards, cost control, and operational excellence across all units, while traveling between sites to support staffing and production.

Qualifications

• 3-5+ years of kitchen management experience in high-volume food service.
• Strong knowledge of food safety and sanitation regulations.
• Experience managing labor, inventory, and food costs.
• Proven leadership and team development skills.
• Ability to work flexible schedules including mornings, evenings, weekends, and holidays.
• Food Handler license or willing to obtain one within the first 30 days of hire
• Ability to obtain and maintain all credentials and security clearances required to work at JFK Airport.

Responsibilities

• Supervise daily kitchen operations across multiple airport concession units.
• Ensure consistent execution of recipes, portioning, presentation, and quality standards.
• Support menu rollouts, seasonal promotions, and operational initiatives.
• Monitor food production levels to meet fluctuating passenger volume and peak travel periods.
• Conduct regular line checks and kitchen inspections across all locations.
• Lead, coach, and motivate kitchen staff, supervisors, and prep teams.
• Assist with hiring, onboarding, scheduling, and performance management.
• Train employees on food preparation, safety procedures, sanitation standards, and operational policies.
• Foster a positive, accountable, and team-oriented work environment.
• Travel between airport concession locations to support operational needs.
• Coordinate staffing and production across multiple concepts or brands.
• Troubleshoot operational challenges and implement process improvements.
• Communicate effectively with front-of-house leadership and support departments.
• Complete daily reports, labor tracking, inventory documentation, and operational logs.
• Assist with budgeting and forecasting.
• Monitor productivity and KPI performance metrics.

Skills

Leadership

Kitchen management

High-volume operations

Food safety

Team development

Scheduling

Job description

MERA Corporation is seeking a Multi-Unit Kitchen Manager to oversee back-of-house culinary operations across multiple airport concession concepts. You will ensure food quality, labor efficiency, sanitation, and team leadership in a fast-paced environment.

Collaborating with Executive Chefs and General Managers, you will drive brand standards, cost control, and operational excellence across all units, while traveling between sites to support staffing and production.