Executive Chef

Job Title: Airport Executive Chef

Location: JFK International Airport T8

Pay Range: 80-90k/yr

Hours: Full-time | 50-55 hours/week

Summary:

MERA is a private multinational company focused on food and beverage concessions with critical mass in non-traditional locations such as airports and cruise ports. MERA actively seeks operations in the food and beverage industry where we can add value and increase revenue.

We are operators, concept developers, franchise partners, strategic allies, and restaurant owners. We welcome over 200,000,000 guests annually in 5 countries, 2 cruise ports, and 18 terminals, through more than 53 brands and 200 units, and growing. As a family-owned and operated business, Mera's success has been driven by our core values: Passion, Integrity, Trust, Excellence and Respect."

The Head Airport Chef is responsible for the successful operation of all culinary units while encompassing all Mera food and service quality standards. The Head Airport Chef oversees all culinary operations within airport-based restaurants/food service units, ensuring exceptional food quality, safety, consistency, and innovation. This leadership role is responsible for managing kitchen staff, developing systems, driving menu development/execution, maintaining food cost goals, and ensuring compliance with local health and safety regulations.

Essential Functions:

· Lead and manage all culinary operations across multiple airport food service outlets.

· Develop and implement seasonal menus in line with brand identity and customer expectations.

· Oversee food preparation, presentation, and quality control to maintain consistency.

· Develop and implement systems for commissary food prep, production and distribution.

· Hire, train, and develop kitchen staff, including Sous Chefs and Line Cooks.

· Ensure strict compliance with FAA, TSA, DOH, and other regulatory food safety requirements.

· Maintain labor and food cost within budget while achieving profitability goals.

· Collaborate with airport concessions, vendors, and airline partners as needed.

· Oversee inventory, purchasing, and vendor relationships to ensure optimal stock levels and pricing.

· Conduct regular kitchen inspections and enforce sanitation standards.

· Ensure kitchens are operating efficiently and meeting flight and customer service deadlines.

· Proficient in all kitchen stations with the ability to train new team members

· Ensure all BOH team members are fully trained and executing recipes per brand standard

· Manage food quality and line execution during service hours

· Sustain equipment and facilities to Mera standards

· Ensure proper and thorough daily maintenance and cleaning

· Guarantee the restaurant meets all local, state, and federal fire and health codes

· Foster a hospitable work environment conducive to growth

· Lead staff onboarding and training following Mera & Multi-Brand guidelines

· Ensure the BOH schedule is appropriate for business levels throughout each daypart

· Manage BOH labor percentage, overtime and SOH

· Collaborate with the Mera corporate team and Director of operations to create sales-driving initiatives

· Meet or exceed budgeted yearly sales growth

· Willing and able to travel

· Experience with airport logistics and supply chains

· Union employee environment experience

· Understand all restaurant technology and operating systems

· Work with the Mera quality auditor on action plans to improve daily operations

· Effectively communicate both verbally and in writing

· Model the behaviors of Mera (Purpose, Vision, Results) and values of Mera (Passion, Integrity, Trust, Excellence, Respect)

Minimum Qualifications:

· Culinary degree or equivalent formal culinary training preferred.

· Minimum 5–7 years of experience in a high-volume Executive Chef or similar leadership role.

· Previous experience in airport, Catering, or hospitality group operations is highly desirable.

· Strong knowledge of NYC DOH food safety regulations and ServSafe Certification (or equivalent).

· Excellent leadership, communication, and organizational skills.

· Ability to thrive in a fast-paced, high-security, and logistically complex environment.

· Experience with menu costing, scheduling software, inventory systems, and cost

Job Type: Full-time

Pay: $80, $90,000.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $90,000