Executive Chef

Company Description Master ConcessionAir, LLC, founded in 1994, specializes in delivering high-quality food and beverage experiences to airport travelers. Guided by the mission “Serving the World, One Guest at a Time,” the company focuses on exceeding guest expectations through fresh, vibrant culinary offerings. Over the past 25 years, its executive management team has developed deep expertise in airport industry trends and the evolving travel experience. Strong partnerships across airports and the culinary world, combined with a consistent record of operational excellence and timely delivery, have positioned Master ConcessionAir at the forefront of the airport concessions industry. The company views airports as extensions of travelers’ destinations and takes pride in enhancing their journeys.
Role Description The Executive Chef is a full-time, on-site role based in Piscataway, NJ, responsible for leading all culinary operations for assigned airport concessions. This role oversees menu development, food preparation standards, and presentation to ensure a consistent, high-quality guest experience. The Executive Chef manages kitchen staff, coordinates scheduling, and provides ongoing training and mentorship to maintain safety, efficiency, and adherence to company recipes and standards. Daily responsibilities include monitoring inventory levels, ordering and receiving products, controlling food and labor costs, and enforcing food safety and sanitation practices. The role also involves collaborating with operations and management teams on new culinary concepts, promotional offerings, and continuous process improvement.
Qualifications

Strong culinary leadership skills, including menu development, recipe creation, and kitchen operations management.Expertise in food preparation techniques, plating standards, and quality control in a high-volume environment.Proficiency in food safety, sanitation regulations, and HACCP or equivalent standards.Experience managing and training diverse kitchen teams, including scheduling, performance supervision, and conflict resolution.Ability to manage budgets, control food and labor costs, and analyze inventory and sales data.Effective communication and collaboration skills for working with operations, vendors, and airport partners.Prior experience as an Executive Chef or senior culinary leader, ideally in hospitality, airport concessions, or multi-unit restaurant operations.Culinary degree or formal culinary training preferred; equivalent experience considered.Flexibility to work varied shifts, including early mornings, evenings, weekends, and holidays as required by airport operations.Commitment to providing inclusive, respectful service to guests and team members from diverse backgrounds.