Airport Lounge Chef Manager: Menu & Operations Lead

Flik Hospitality Group; Virginia (MN); On-site; USD 70,000 - 75,000; 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

Paid Parental Leave

Personal Leave

Job summary

Flik Hospitality Group invites applications for the Chef Manager position at the Turkish Airlines Lounge in Washington Dulles (IAD). You will supervise the Culinary Department, assist in menu development, and coordinate daily kitchen operations to ensure high quality service.

The role requires strong culinary leadership, experience in high-volume kitchens, and collaboration with the Executive Chef and on-site team. Salary ranges from $70,000 to $75,000 with benefits.

Qualifications

• A.S. or equivalent experience is required.
• Progressive culinary/kitchen management experience is preferred.
• Catering experience is a plus.
• High-volume, complex foodservice operations experience is highly desirable.
• Institutional and batch cooking experience is helpful.
• Know-how of food cost controls, sanitation and presentation is preferred.
• Computer skills including MS Word/Excel/PowerPoint, Outlook, email and internet are required.
• Willingness to participate in client satisfaction programs.

Responsibilities

• Assist the Executive Chef with cost controls and expenditures.
• Assist with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary team.

Education

A.S. or equivalent experience

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Email & Internet

Job description

Flik Hospitality Group invites applications for the Chef Manager position at the Turkish Airlines Lounge in Washington Dulles (IAD). You will supervise the Culinary Department, assist in menu development, and coordinate daily kitchen operations to ensure high quality service.

The role requires strong culinary leadership, experience in high-volume kitchens, and collaboration with the Executive Chef and on-site team. Salary ranges from $70,000 to $75,000 with benefits.