Regional Airport Culinary Leader

Paradies Lagardere Default; Denver (CO); On-site; USD 120,000 - 170,000; Full time

Job summary

Paradies Lagardere seeks a Regional Chef to drive culinary execution, food quality, and financial performance across airport-based dining concepts. This hands-on role supports back-of-house operations, openings, and training while ensuring brand compliance and safety standards.

The ideal candidate brings seven years of culinary leadership experience, ServSafe certification, and strong cross-functional collaboration skills. Travel up to 50% to assign locations is required.

Qualifications

• Legal age of 18 or older.
• Bachelor’s degree or equivalent leadership experience in culinary fields.
• ServSafe certification required.
• Minimum seven years in culinary leadership with multiunit ops.
• Ability to travel up to 50% to airport locations; based at hub when not traveling.
• Willingness to work nights, weekends, and holidays as needed.

Responsibilities

• Lead culinary operations across multiple airport platforms to ensure quality and consistency.
• Partner with senior culinary leadership on menu development, costing, and sourcing.
• Monitor food quality, costs, waste, and sanitation; implement corrective actions.
• Coach and develop platform teams to improve performance and training.
• Collaborate with Purchasing, Food Safety, and operations for compliance.
• Support openings, RFPs, and ongoing menu execution across venues.

Skills

Culinary leadership

Training and development

Food cost control

Multi-unit management

Interpersonal skills

Communication

Problem solving

Microsoft Office

Recipe management

Education

Bachelor’s degree in culinary arts, hospitality, hotel and restaurant management, or related field

ServSafe certification

Tools

Excel

Word

PowerPoint

Recipe management software

Job description

Paradies Lagardere seeks a Regional Chef to drive culinary execution, food quality, and financial performance across airport-based dining concepts. This hands-on role supports back-of-house operations, openings, and training while ensuring brand compliance and safety standards.

The ideal candidate brings seven years of culinary leadership experience, ServSafe certification, and strong cross-functional collaboration skills. Travel up to 50% to assign locations is required.