Head Chef

Concessions International; Virginia (MN); On-site; USD 70,000 - 95,000; Full time

Job summary

Concessions International, LLC is seeking a Head Chef to lead on-site culinary operations in Dulles, VA. This full-time role focuses on menu planning, quality control, and delivering exceptional guest experiences across our airport concessions.

You will supervise kitchen staff, manage inventories and costs, and ensure compliance with food safety standards. Collaboration with front-of-house and management teams is essential to uphold brand standards and drive continuous improvement.

Qualifications

• Demonstrated culinary expertise, including menu planning, recipe development, and high-volume preparation.
• Experience in kitchen leadership, including supervising teams, scheduling, training, and performance management.
• Strong knowledge of food safety, sanitation regulations, and health standards.
• Proven ability to manage inventory, control food and labor costs, and maintain efficiency.
• Excellent communication, collaboration, and problem-solving with cross-functional teams.
• Thrives in a fast-paced, guest-focused environment and maintains quality under pressure.
• Head Chef or Executive Chef or similar leadership experience preferred in airports, hotels, or restaurant settings.
• Culinary degree or formal training strongly preferred.

Responsibilities

• Oversee culinary operations across the location.
• Plan and execute menus, supervise food preparation, ensure quality and presentation.
• Manage kitchen staff schedules, training, and performance.
• Monitor inventory and control food and labor costs.
• Enforce food safety and sanitation standards.
• Coordinate with front-of-house and management to ensure guest satisfaction.
• Support recipe development and implementation of brand standards.
• Drive continuous improvement of kitchen processes.

Skills

Culinary leadership

Menu planning

Cost control

Food safety

Team collaboration

Education

Culinary degree or formal training

Job description

Company Description

Concessions International, LLC (CI) is a dynamic, family- and minority-owned food and beverage operator with locations in major airports across Atlanta, Dallas–Fort Worth, the District of Columbia, Denver, Miami, Seattle, and St. Thomas. The company is committed to superior guest service and providing growth and opportunity for team members. CI operates well-known national brands such as Seattle's Best Coffee, Panda Express, Wetzel's Pretzels, and Einstein Bros. Bagels, as well as regional favorites like Paschal's, Proof of the Pudding, and Heidi's Brooklyn Deli. Guided by the values of integrity and professionalism inspired by founder Herman J. Russell and upheld by CEO Donata Russell Ross, CI has become an emerging industry leader. The company has been “Serving Excellence Since 1979” and continues to focus on quality, innovation, and team development.

Role Description

The Head Chef is a full-time, on-site role based in Dulles, VA, responsible for overseeing all culinary operations at the assigned location. This role plans and executes menus, supervises food preparation, and ensures consistent quality, taste, and presentation across all offerings. The Head Chef manages kitchen staff schedules, training, and performance, fostering a safe, efficient, and collaborative work environment. Daily responsibilities include monitoring inventory, controlling food and labor costs, enforcing food safety and sanitation standards, and coordinating with front-of-house and management teams to deliver excellent guest experiences. The Head Chef also supports new recipe development, implements brand and company standards, and contributes to continuous improvement of kitchen processes.

Qualifications

• Demonstrated culinary expertise, including menu planning, recipe development, and high-volume food preparation.
• Experience in kitchen leadership, including supervising teams, scheduling, training, and performance management.
• Strong knowledge of food safety, sanitation regulations, and compliance with health and safety standards.
• Proven ability to manage inventory, control food and labor costs, and maintain efficient kitchen operations.
• Excellent communication, collaboration, and problem-solving skills when working with cross-functional teams.
• Ability to thrive in a fast-paced, guest-focused environment and maintain high quality under pressure.
• Previous experience as a Head Chef, Executive Chef, or similar leadership role in restaurant, hotel, or airport concessions preferred.
• Culinary degree, formal culinary training, or equivalent professional experience strongly preferred.
• Flexibility to work varied schedules, including mornings, evenings, weekends, and holidays as needed.