Regional Airport Culinary Lead

Paradies Lagardere Default; Boston, New York, Sarasota, Orlando (MA, NY, FL, FL); Remote; USD 95,000 - 130,000; Full time

Job summary

Paradies Lagardère is seeking a Regional Chef to drive culinary execution, quality, and financial performance across full‑service, QSRs, coffee shops, and markets at airport platforms. The role includes hands‑on back‑of‑house support, openings, menu implementation, and training, reporting to the Senior Director of Culinary.

Qualifications include 7+ years in culinary leadership, ServSafe certification, and a bachelor’s in a related field.

Qualifications

• Bachelor's degree in culinary arts, hospitality, hotel and restaurant management or related field preferred.

Responsibilities

• Conduct food-quality and taste assessments across assigned airport platforms and implement corrective actions.
• Establish and monitor regional culinary performance, including food quality, cost, waste, sanitation, and opening-readiness.
• Support culinary operations within airport environments, including secured areas and extended hours.
• Partner on proprietary-brand development, including menu testing, equipment selection, and documentation.
• Develop, audit, and enforce line-check procedures and HACCP compliance.
• Collaborate on food-safety and regulatory compliance with relevant leadership.
• Support openings and RFPs for various dining concepts, including training and tastings.

Skills

Culinary leadership

Multiunit operations

Food quality

Cost control

Training and development

High-volume dining

Communication

Organizational skills

Education

Bachelor's degree in culinary arts/hospitality/restaurant mgmt

ServSafe certification

Tools

Microsoft Excel

Microsoft Word

PowerPoint

Recipe-management software

Job description

Paradies Lagardère is seeking a Regional Chef to drive culinary execution, quality, and financial performance across full‑service, QSRs, coffee shops, and markets at airport platforms. The role includes hands‑on back‑of‑house support, openings, menu implementation, and training, reporting to the Senior Director of Culinary.

Qualifications include 7+ years in culinary leadership, ServSafe certification, and a bachelor’s in a related field.