Kitchen Manager

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

The Multi-Unit Kitchen Manager is responsible for overseeing back-of-house culinary operations across multiple restaurant or concession concepts within an airport environment. This role ensures food quality, operational consistency, labor efficiency, sanitation compliance, and team leadership while supporting high-volume service in a fast-paced, customer-focused setting. The position partners closely with Executive Chefs, General Managers, and airport concession leadership to maintain brand standards and operational excellence across all assigned units.

KEY RESPONSIBILITIES

Operational Leadership

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.

Inventory & Cost Control

Manage food inventory, ordering, receiving, and vendor relationships.

Control food cost, waste, spoilage, and labor expenses.

Conduct inventory counts and reconcile variances.

Ensure proper product rotation and storage procedures.

Food Safety & Compliance

Ensure compliance with all local, state, federal, TSA, airport authority, and health department regulations.

Maintain HACCP, sanitation, and workplace safety standards.

Prepare kitchens for inspections and audits.

Enforce cleanliness and maintenance standards throughout all kitchen facilities.

Multi-Unit Coordination

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.

Administrative Responsibilities

Complete daily reports, labor tracking, inventory documentation, and operational logs.

Assist with budgeting and forecasting.

Monitor productivity and KPI performance metrics.

Participate in management meetings and operational planning.

May be required to perform other duties and responsibilities as needed, beyond those specifically listed in the job posting.

MINIMUM 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 Handlers 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.

PREFERRED QUALIFICATIONS

Multi-unit, airport, hotel, stadium, or concession experience preferred.

ServSafe Certification or equivalent preferred.

SKILLS & COMPETENCIES

High-volume kitchen operations.

Leadership and coaching.

Inventory and cost management.

Time management and organization.

Problem-solving and decision-making.

Communication and interpersonal skills.

Ability to thrive in fast-paced environments.

ESSENTIAL FUNCTIONS & PHYSICAL REQUIREMENTS

Ability to stand for extended periods.

Frequent walking between concession locations.

Ability to lift up to 50 pounds, with or without reasonable accommodation.

Ability to work around hot equipment, refrigerated areas, and busy kitchen environments.

SCHEDULE REQUIREMENTS

Candidates must be available to work a flexible full-time schedule that may include mornings, evenings, weekends, holidays, and extended hours based on operational needs.