Required Years of Experience
2 years
Job Details
About MERA
MERA is a family-owned, multinational food and beverage company specializing in non-traditional venues, including airports and cruise ports. As an operator, concept developer, franchise partner, strategic ally, and restaurant owner, MERA welcomes more than 200 million guests annually across five countries, two cruise ports, and 18 airport terminals through more than 53 brands and 200 units—and we continue to grow.
OUR VALUES • PASSION • INTEGRITY • TRUST • EXCELLENCE • RESPECT
Position Summary
The Multi-Unit Kitchen Manager is responsible for overseeing back-of-house culinary operations across multiple restaurant or concession concepts within an airport environment. This role ensures food quality, operational consistency, labor efficiency, sanitation compliance, and team leadership while supporting high-volume service in a fast-paced, customer-focused setting. The position partners closely with Executive Chefs, General Managers, and airport concession leadership to maintain brand standards and operational excellence across all assigned units.
Key Responsibilities
Operational Leadership
- Supervise daily kitchen operations across multiple airport concession units.
- Ensure consistent execution of recipes, portioning, presentation, and quality standards.
- Support menu rollouts, seasonal promotions, and operational initiatives.
- Monitor food production levels to meet fluctuating passenger volume and peak travel periods.
- Conduct regular line checks and kitchen inspections across all locations.
Team Leadership & Development
- Lead, coach, and motivate kitchen staff, supervisors, and prep teams.
- Assist with hiring, onboarding, scheduling, and performance management.
- Train employees on food preparation, safety procedures, sanitation standards, and operational policies.
- Foster a positive, accountable, and team-oriented work environment.
Inventory & Cost Control
- Manage food inventory, ordering, receiving, and vendor relationships.
- Control food cost, waste, spoilage, and labor expenses.
- Conduct inventory counts and reconcile variances.
- Ensure proper product rotation and storage procedures.
Food Safety & Compliance
- Ensure compliance with all local, state, federal, TSA, airport authority, and health department regulations.
- Maintain HACCP, sanitation, and workplace safety standards.
- Prepare kitchens for inspections and audits.
- Enforce cleanliness and maintenance standards throughout all kitchen facilities.
Multi-Unit Coordination
- Travel between airport concession locations to support operational needs.
- Coordinate staffing and production across multiple concepts or brands.
- Troubleshoot operational challenges and implement process improvements.
- Communicate effectively with front-of-house leadership and support departments.
Administrative Responsibilities
- Complete daily reports, labor tracking, inventory documentation, and operational logs.
- Assist with budgeting and forecasting.
- Monitor productivity and KPI performance metrics.
- Participate in management meetings and operational planning.
- May be required to perform other duties and responsibilities as needed, beyond those specifically listed in the job posting.
- 2-3+ years of kitchen management experience in high-volume food service.
- Strong knowledge of food safety and sanitation regulations.
- Experience managing labor, inventory, and food costs.
- Proven leadership and team development skills.
- Ability to work flexible schedules including mornings, evenings, weekends, and holidays.
- Food Handlers license or willing to obtain one within the first 30 days of hire
- Ability to obtain and maintain all credentials and security clearances required to work at JFK Airport
- Multi-unit, airport, hotel, stadium, or concession experience preferred.
- ServSafe Certification or equivalent preferred.
SKILLS & COMPETENCIES
- High-volume kitchen operations.
- Leadership and coaching.
- Inventory and cost management.
- Time management and organization.
- Problem-solving and decision-making.
- Communication and interpersonal skills.
- Attention to detail.
- Ability to thrive in fast-paced environments.
ESSENTIAL FUNCTIONS & PHYSICAL REQUIREMENTS
- Ability to stand for extended periods.
- Frequent walking between concession locations.
- Ability to lift up to 50 pounds, with or without reasonable accommodation.
- Ability to work around hot equipment, refrigerated areas, and busy kitchen environments.
SCHEDULE REQUIREMENTS
Candidates must be available to work a flexible full-time schedule that may include mornings, evenings, weekends, holidays, and extended hours based on operational needs.
BENEFITS
- Bonus opportunities.
- Health, dental, and vision insurance.
- Paid time off.
- Meal benefits.
- Career growth opportunities.
Compensation Details
Compensation: Salary ($66,300.00 - $70,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses
Required Skills
Ability to Manage Multiple Tasks Simultaneously
Strong Organizational Skills
Effective Training and Mentoring Abilities
Capacity to Adapt to Changing Environments
Strong Analytical Skills for Inventory Management
Ability to Enforce Safety Standards
Conflict Resolution skills
Ability to Work Collaboratively With Diverse Teams
Read more
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Part of MERA Corporation
We are operators, concept developers, franchise partners, strategic allies, and restaurant owners. We welcome over 200,000,000 guests annually in 18 terminals, 2 cruise ports, and 5 countries, through more than 53 brands and 185 units, and growing.
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.
Since 1991, our founder and CEO, Rafael Aguirre, has successfully led the company with his passion for doing things right, his unshakeable integrity, and his commitment to seeing his dreams transcend to future generations.
