Chef Manager

Sodexo•DULLES, VA

6d•$48,875 - $76,010•Onsite

About The Position

Sodexo’s Airline Lounge Segment is hiring a hands-on Chef Manager for the Virgin Atlantic Clubhouse lounge at Dulles International Airport. The role leads culinary operations, standardizes systems, develops the team, and creates innovative menus tailored to client needs. It manages people, sets direction, deploys resources, and may include performance evaluations, pay reviews, and hiring and termination decisions. The manager is accountable for business, functional, or operational areas and achieves results primarily through the work of others. The position requires open availability, including nights, weekends, and holidays, and candidates must pass a TSA-level background check to work at the airport. The stated salary range is $48,875 to $76,010 per year.

Requirements

2–3 years of proven Kitchen Manager-level experience in a recognized concept or location.
A strong track record managing safety and sanitation in a high-volume kitchen.
Extensive culinary expertise in high-volume, fast-paced kitchen environments.
Leadership and management skills, including experience mentoring teams and supporting professional development.
Advanced menu-planning abilities and knowledge of current culinary trends and client preferences.
Strong organization and attention to detail, with proficiency in computer systems.
Problem-solving skills and the ability to independently implement processes that improve productivity and consistency.
ServSafe certification and working knowledge of HACCP principles.
High school diploma, GED, or equivalent experience.
At least 1 year of management experience.
Ability to pass a TSA-level background check.

Responsibilities

Manage people, set direction, and deploy resources for culinary operations.
Standardize culinary operations and implement streamlined systems that improve consistency and operational success.
Inspire, mentor, and develop the team and future leaders.
Oversee procurement and purchasing to secure quality ingredients and cost-effective sourcing.
Plan and design menus that balance creativity with client preferences and nutritional standards.
Introduce fresh, innovative culinary ideas that keep dining experiences relevant.
Build client relationships through exceptional service and collaboration.
Contribute to culinary strategy and continuous improvement across the area.
Manage performance evaluations, pay reviews, and hiring or termination decisions as applicable.