This is an incredible opportunity to step into a key leadership role with Plum Market at Eppley Airfield as we continue to grow. With plans to add up to 5–7 additional food service locations over the next two years, the Assistant Director of Culinary will play a pivotal role in shaping and scaling our back-of-house operations. You’ll work directly with the Director of Culinary to lead a high-performing culinary team, develop new offerings, and help build a dynamic, multi-unit operation in one of the fastest-growing travel food environments. If you’re ready to bring your passion for food, leadership, and innovation to an expanding platform—this is the role for you.
Assistant Kitchen Manager – Plum Market Food Service – Eppley Airfield
Full-Time | Exempt
Reports to: Director of Culinary
About the Role:
The Assistant Kitchen Manager supports the Director of Culinary in overseeing all back-of-house operations for Plum Market’s food and beverage programs at Eppley Airfield. This includes multi-unit culinary leadership across Plum-operated and franchise-branded concepts. The Assistant Director plays a key role in ensuring all culinary operations meet the highest standards of food quality, operational efficiency, safety, and guest satisfaction—while maintaining full compliance with Plum Market’s internal expectations, all airport authority regulations, and each franchise partner’s brand standards.
What you will do:
Oversee day-to-day culinary execution across multiple food service locations, including both Plum Market concepts and national franchise brands.
Ensure consistency in food quality, presentation, and preparation methods in accordance with Plum Market, franchise, and airport standards.
Supervise and support Culinary Leads and Supervisors in managing prep, production, and kitchen readiness across all locations.
Enforce food safety, sanitation, and health regulations required by the airport authority, TSA, local health departments, and franchise partners.
Partner with franchise representatives to ensure strict adherence to each brand’s culinary procedures, recipes, and compliance documentation.
Collaborate with the Director of Culinary on recipe rollouts, product standards, and system improvements.
Support training and development of all kitchen staff to ensure operational consistency and readiness for future location growth.
Monitor prep schedules, production planning, and inventory rotation (FIFO) to support demand and reduce waste.
Ensure accurate recordkeeping for compliance, temperature logs, production sheets, and audits—aligned with both franchise and airport expectations.
Provide direct support during peak service periods and special events to ensure smooth execution and team alignment.
Help maintain food cost targets, inventory controls, and labor efficiency goals across all culinary areas.
Serve as a key partner in new unit openings, onboarding, and transitions as Plum expands to additional airport locations.
What you will bring:
Minimum 5 years of progressive culinary leadership experience, with at least 2 years managing multi-unit or branded foodservice operations.
Deep understanding of food preparation, high-volume production, safety protocols, and brand integrity.
Experience working within franchise guidelines or brand compliance programs is highly preferred.
Strong leadership, team development, and communication skills.
ServSafe Manager Certification (or equivalent) required.
Proficient in Microsoft Office and kitchen operations systems.
Ability to work a flexible schedule, including early mornings, nights, weekends, and holidays.
Must pass an airport background check and qualify for airport badging.
Ability to lift up to 50 lbs and stand for extended periods in a fast-paced kitchen environment.
Culinary degree or formal training.
Experience in airport foodservice, regulated hospitality, or branded food franchise operations.
Bilingual communication skills are a plus.
Compensation details: 55000-65000 Yearly Salary
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