Field Culinary and Supply Chain Manager - DC Metro Area

Summary/Objective

The Field Culinary & Supply Chain Manager works as part of the operations and training leadership team to drive results across food quality, culinary execution, supply chain reliability, and profitability. This role supports airport-based full-service and quick-service restaurants operating under in-house, local, regional, and national brands.

Success in this position is achieved through hands-on field support, collaboration with home office partners, and reinforcement of Air Ventures culinary standards, operational policies, and supply chain practices within the unique constraints of airport environments.

Essential Functions

• Have a passion for food, people, and hospitality
• Demonstrate eagerness to develop others and continuously grow professionally
• Drive culinary consistency, food quality, and brand standards at assigned airport locations
• Support food cost control, waste reduction, and inventory best practices
• Act as a liaison between the field, home office, and distribution partners
• Support ordering, inventory, and product utilization in space- and delivery-constrained airport environments
• Assist with execution of new menu rollouts, brand launches, and product transitions
• Support full-service and quick-service restaurant concepts across in-house, local, regional, and national brands
• Work across all home office departments to support company initiatives and operational rollouts
• Provide hands-on field support including line checks, shift support, coaching and retraining
• Compile and maintain food safety, quality, and brand compliance records for assigned locations
• Assist and participate in the hiring, onboarding, and training process and management of culinary team members and managers.
• Encourage and promote positive growth and development among hourly culinary teams
• Support new restaurant openings, remodels, and concept transitions
• Be able to step in during times of need to support management shifts and complete daily and weekly administrative tasks
• Work “hands on” in all BOH positions as needed
• Successfully complete special projects assigned by the Director of Field Operations, Vice President of Operations, or other home office personnel

Supervisory Responsibility

The Field Culinary & Supply Chain Manager has parallel oversight and influence over the management and culinary teams within assigned locations.

Work Environment

Work is performed in active airport restaurant environments and includes exposure to hot, cold, and hazardous equipment. This role also requires use of standard office equipment including computers, phones, and related systems.

Physical Demands

The physical demands described here are representative of those that must be met to successfully perform the essential functions of this role.

• Ability to perform all restaurant-level functions, including delivery support when needed
• Prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing up to 45 pounds
• Repetitive hand and wrist motion
• Frequent handwashing
• Ability to manipulate fingers, hands, and arms to cut, measure, prepare, cook, plate, carry, and clean
• Ability to hear and communicate effectively
• Good close and distance vision with the ability to adjust focus

Position Type/Expected Hours of Work

This position requires flexibility and may work up to 50 hours per week. Hours may include early mornings, evenings, weekends, and holidays. On-call support for airport locations may be required, this position is field base with home office hours allocated.

Travel

A minimum of 70% travel is required for this position.

Required Education and Experience

• College degree preferred; Bachelor of Science in Culinary Arts, Hospitality, or Restaurant Management desirable
• A combination of practical experience and education will be considered
• Minimum of 3 years of multi-unit culinary leadership experience
• Experience supporting both full-service and quick-service restaurant concepts
• Experience working with in-house, local, regional, and national restaurant brands
• Experience partnering with procurement, distribution, and supply chain teams
• Proficient in restaurant back office systems (Toast, XTRA Chef)
• Knowledgeable in labor and communication platforms (Connecteam, Proliant.)
• Knowledgeable in Service Channel or similar facility platforms
• Proficient in MS Word and Excel
• Strong knowledge of food planning, preparation, purchasing, sanitation, inventory control, company policies, and reporting

Additional Eligibility Qualifications

• Must be eligible for and maintain a SIDA badge required to work in airport environments
• Must be 21 years of age or older
• Must be ServSafe certified
• Must maintain applicable state health and/or alcohol compliance certifications

Work Authorization

Must be legally authorized to work in the United States.

Other Duties

This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities. Duties may change at any time with or without notice.

Reasonable Accommodations

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this role.

AAP/EEO Statement

Air Ventures LLC provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age,

Job Type: Full-time

Pay: $115,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Work Location: On the road