JFK Lounge Chef
$90,000–$90,000 year
On-siteJamaica, New York, United States
Job Summary
Prepare and present fresh, high-quality meals on-site while executing composed menu offerings with consistency and attention to detail. Manage daily kitchen operations including prep, service, and closing, ensuring food safety, sanitation, and hygiene standards are strictly followed. Monitor inventory, place orders, and support cost control and waste reduction. Collaborate with management on menu updates and seasonal offerings. Train, coach, and support lounge team members, including staff without prior kitchen experience, to ensure consistent execution of food standards. Maintain a clean, organized, and efficient kitchen environment while working closely with front-of-house teams to ensure a seamless guest experience.
Required Qualifications
- Proven experience as a Chef or Sous Chef in a high-volume environment
- Strong knowledge of food safety and sanitation standards
- Demonstrated ability to train, mentor, and develop team members with varying levels of culinary experience
- Ability to simplify processes and provide clear guidance to non-specialist staff
- Strong communication, leadership, and teamwork skills
- Ability to work efficiently under pressure while maintaining high standards
- Flexible availability including early mornings, evenings, weekends, and holidays
Desired Qualifications
- airport lounge experience
- hospitality experience
- hotel experience
- restaurant experience
- airport experience
- Culinary training
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