What are the responsibilities and job description for the Head Chef position at Concessions International?
Company Description Concessions International, LLC (CI) is a dynamic, family- and minority-owned food and beverage operator with locations in major airports across Atlanta, Dallas–Fort Worth, the District of Columbia, Denver, Miami, Seattle, and St. Thomas. The company is committed to superior guest service and providing growth and opportunity for team members. CI operates well-known national brands such as Seattle's Best Coffee, Panda Express, Wetzel's Pretzels, and Einstein Bros. Bagels, as well as regional favorites like Paschal's, Proof of the Pudding, and Heidi's Brooklyn Deli. Guided by the values of integrity and professionalism inspired by founder Herman J. Russell and upheld by CEO Donata Russell Ross, CI has become an emerging industry leader. The company has been “Serving Excellence Since 1979” and continues to focus on quality, innovation, and team development.
Role Description The Head Chef is a full-time, on-site role based in Dulles, VA, responsible for overseeing all culinary operations at the assigned location. This role plans and executes menus, supervises food preparation, and ensures consistent quality, taste, and presentation across all offerings. The Head Chef manages kitchen staff schedules, training, and performance, fostering a safe, efficient, and collaborative work environment. Daily responsibilities include monitoring inventory, controlling food and labor costs, enforcing food safety and sanitation standards, and coordinating with front-of-house and management teams to deliver excellent guest experiences. The Head Chef also supports new recipe development, implements brand and company standards, and contributes to continuous improvement of kitchen processes.
Qualifications
- Demonstrated culinary expertise, including menu planning, recipe development, and high-volume food preparation.
- Experience in kitchen leadership, including supervising teams, scheduling, training, and performance management.
- Strong knowledge of food safety, sanitation regulations, and compliance with health and safety standards.
- Proven ability to manage inventory, control food and labor costs, and maintain efficient kitchen operations.
- Excellent communication, collaboration, and problem-solving skills when working with cross-functional teams.
- Ability to thrive in a fast-paced, guest-focused environment and maintain high quality under pressure.
- Previous experience as a Head Chef, Executive Chef, or similar leadership role in restaurant, hotel, or airport concessions preferred.
- Culinary degree, formal culinary training, or equivalent professional experience strongly preferred.
- Flexibility to work varied schedules, including mornings, evenings, weekends, and holidays as needed.