Kitchen Manager

Opti Staffing Group; Anchorage (AK); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, and vision plans

401(k) matching

Employee discounts and complimentary经理

Job summary

Opti Staffing Group in Anchorage, Alaska, seeks a hands-on airport kitchen manager to lead daily operations, ensure food safety, and drive on-time service in a high-volume environment.

Reporting to the Executive Chef, you will optimize labor, inventory, and sanitation, while developing future culinary leaders and coordinating with front-of-house and HR.

Qualifications

• 5+ years of progressive culinary experience, including at least 2 years leading shifts, supervisors, or kitchen teams in a high-volume operation.
• Working knowledge of food cost, labor deployment, inventory, production planning, and food safety systems.
• Ability to obtain and maintain airport credentials and required food-safety certifications.
• Ability to lead early mornings, late evenings, weekends, holidays, and peak travel periods.
• Strong written, verbal, and digital communication skills.
• Legal authorization to work in the United States.

Responsibilities

• Lead daily kitchen operations, shift execution, staffing deployment, production, sanitation, and service readiness.
• Execute recipes, prep standards, portion controls, pars, ordering, receiving, and inventory systems established by the Executive Chef.
• Lead culinary hiring, onboarding, coaching, performance documentation, and workforce recommendations with the Executive Chef and HR.
• Coordinate closely with the General Manager and front-of-house leadership to manage ticket flow and guest recovery.
• Maintain airport access, delivery, storage, security, and compliance requirements.
• Serve as the senior culinary leader on duty when assigned.
• Conduct opening readiness, station checks, shift deployment, pre-service alignment, peak-period leadership, and closing verification.
• Ensure prep, pars, staffing, equipment, product, and sanitation are ready before demand.
• Monitor ticket pacing, order accuracy, quality, portion, temperature, and communication throughout service.
• Reallocate labor and production quickly in response to flight activity, volume shifts, call-outs, product shortages, or equipment issues.
• Escalate material operating, employee, safety, and equipment risks promptly.

Skills

People leadership

Kitchen operations

Food cost management

Food safety systems

Communication

Airport credentials readiness

Scheduling management

Education

Culinary degree or equivalent

Tools

Inventory systems

Forecasting tools

Job description

Drive disciplined kitchen execution in a high-throughput airport environment where every minute matters. Reporting to the Executive Chef, this role converts culinary standards into reliable production, staffing, food safety, quality, speed, and cost performance.

The ideal candidate is a hands-on kitchen leader who brings urgency without sacrificing safety or standards. This manager builds strong shift leadership, uses labor and production data intelligently, and maintains readiness despite fluctuating passenger demand, secured deliveries, constrained storage, and compressed service windows.

The Mandate:

Build a reliable, accountable airport kitchen that delivers quality food at pace, controls labor and food cost, maintains exceptional sanitation, and develops future culinary leaders.

Role Scope & Leadership Expectations

• Lead daily kitchen operations, shift execution, staffing deployment, production, sanitation, and service readiness
• Execute recipes, prep standards, portion controls, pars, ordering, receiving, and inventory systems established by the Executive Chef
• Lead culinary hiring, onboarding, coaching, performance documentation, and workforce recommendations with the Executive Chef and HR
• Coordinate closely with the General Manager and front-of-house leadership to manage ticket flow and guest recovery
• Maintain airport access, delivery, storage, security, and compliance requirements
• Serve as the senior culinary leader on duty when assigned
• Conduct opening readiness, station checks, shift deployment, pre-service alignment, peak-period leadership, and closing verification
• Ensure prep, pars, staffing, equipment, product, and sanitation are ready before demand
• Monitor ticket pacing, order accuracy, quality, portion, temperature, and communication throughout service
• Reallocate labor and production quickly in response to flight activity, volume shifts, call-outs, product shortages, or equipment issues
• Escalate material operating, employee, safety, and equipment risks promptly

Cost, Inventory & Productivity

• Manage food usage, waste, yield, transfers, inventory, receiving, storage, and purchasing within assigned authority
• Use sales, production, ticket, waste, and labor data to improve deployment and reduce avoidable cost
• Maintain accurate counts, logs, invoices, transfer records, and variance explanations
• Protect portions, recipes, prep levels, shelf life, rotation, and product availability
• Support forecast, budget, and action-plan development with accurate operating insight
• Interview, onboard, schedule, coach, document performance, and recommend employment actions consistent with company policy
• Certify employees on stations, sanitation, allergens, equipment, recipes, and airport requirements
• Develop leads and supervisors capable of independently controlling shifts
• Set expectations for urgency, attendance, teamwork, respect, cleanliness, and accountability
• Partner with HR and culinary leadership on retention, employee relations, and corrective action

Food Safety & Quality Assurance

• Maintain compliance with food protection, sanitation, allergen, cooling, reheating, holding, labeling, chemical, and personal hygiene standards
• Complete and verify required logs, checks, training, and corrective actions
• Maintain continuous inspection readiness and immediately correct unsafe conditions
• Ensure equipment is used safely, cleaned properly, and removed from service when unsafe
• Report incidents, injuries, near misses, guest claims, and food safety concerns promptly

Cross-Functional & Airport Coordination

• Coordinate production and service pacing with front-of-house leaders
• Plan secured receiving, product movement, storage, and vendor access within airport requirements
• Communicate shortages, delays, substitutions, equipment issues, and capacity constraints early
• Support irregular operations and peak travel demand with disciplined contingency plans

Required Qualifications

• 5+ years of progressive culinary experience, including at least 2 years leading shifts, supervisors, or kitchen teams in a high-volume operation
• Working knowledge of food cost, labor deployment, inventory, production planning, and food safety systems
• Ability to obtain and maintain airport credentials and required food-safety certifications
• Ability to lead early mornings, late evenings, weekends, holidays, and peak travel periods
• Strong written, verbal, and digital communication skills
• Legal authorization to work in the United States

Preferred Qualifications

• Airport, high-volume restaurant, hotel, resort, institutional, or travel-hospitality experience
• Culinary degree, apprenticeship, or equivalent professional development
• Experience with constrained storage, secured receiving, variable-volume forecasting, and rapid service
• Certified Food Protection Manager and recognized safety training
• Financial Acumen - interprets operating statements, forecasts, margin drivers, and capital decisions
• Enterprise Leadership - balances immediate operations with long-term brand, talent, and org priorities
• Talent Builder - selects strong leaders, sets expectations, coaches, and develops succession depth
• Operational Discipline - builds repeatable systems and uses data to drive consistency
• Executive Communication - communicates complex issues with clarity and sound judgment
• Integrity & Stewardship - protects resources, confidential information, safety, and trust
• Paid time off and paid sick leave per company policy
• Medical, dental, and vision plan options
• 401(k) eligibility (employer match discretionary)
• Employee discounts and complimentary manager meals
• Relocation, travel, or signing incentives may be available depending on candidate location and business need (subject to a written repayment agreement for early departure)
• Ongoing leadership development and career-growth opportunities

This position works in a commercial airport kitchen and requires extended standing and walking, frequent bending and reaching, exposure to heat, steam, refrigeration, sharp tools, and chemicals, and the ability to lift and move typical food products and equipment. Airport screening and access requirements apply. Reasonable accommodations available for qualified individuals.