The opportunity

The Executive Chef at Fort Lauderdale-Hollywood International Airport oversees the culinary operations of 24 diverse restaurant concepts, catering to thousands of travelers daily. This high-profile unit requires an individual with exceptional culinary expertise and strong communication skills to effectively collaborate with clients, business partners, and senior leadership. The role involves managing a team of over 300 employees, ensuring outstanding food quality, safety, and compliance across all outlets.

Key Responsibilities Include

• Leadership & Management: Inspiring, coaching, and directing kitchen staff, including sous chefs, line cooks, and prep teams, to maintain high standards of culinary excellence and operational efficiency.
• Menu Development: Crafting innovative menus tailored to diverse customer preferences, while incorporating seasonal ingredients and current dining trends.
• Operational Oversight: Managing inventory, procurement, and cost control to ensure profitability and sustainability in alignment with company goals.
• Food Safety & Compliance: Upholding rigorous standards for health and safety regulations, maintaining HACCP compliance, and ensuring staff training on food handling protocols.
• Collaboration & Strategy: Partnering with senior leadership, restaurant managers, clients, and stakeholders to drive guest satisfaction, optimize revenue, and contribute to the overall success of the FLL airport dining experience.
• Talent Development: Identifying and mentoring future culinary leaders, fostering a culture of growth and excellence.
• Client Relations: Building and maintaining productive relationships with clients and partners to address feedback, ensure alignment with expectations, and enhance the reputation of the unit.

The Executive Chef must bring strong organizational skills, creativity, and a passion for delivering world-class dining experiences. This role requires balancing strategic planning with hands-on involvement, ensuring seamless operations in a fast-paced, high-pressure environment.

Pay

Minimum – Anticipated Maximum Base Salary: $81,900 – $110,600 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range.

Who we are

Delaware North provides hospitality services at Fort Lauderdale-Hollywood International Airport. Travelers have a wide variety of dining options including local favorite Casavana, and an original concept developed with golf icon Jack Nicklaus, the Golden Bear Grill. Fort Lauderdale-Hollywood International Airport serves more than 35 million passengers each year. Delaware North has operated here since 1984.

Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Together, we’re shaping the future of hospitality — come grow with us!

• Medical, dental, and vision insurance.
• 401(k) with up to 4% company match.
• Annual performance bonus based on individual, company, and location performance.
• Paid vacation days and holidays.
• Paid parental bonding leave.
• Tuition and/or professional certification reimbursement.
• Generous friends-and-family discounts at many hotels and resorts.

• Minimum three years’ experience as an Executive Chef in a high-volume industry-leading concept.
• 10 years’ culinary experience in established restaurants and catering companies.
• Certificate or degree in Culinary Arts preferred; ServSafe and Food Safety Handler certifications required.
• Strong financial and computer skills; experience with P&Ls and budgeting.
• Knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems.
• Ability to work a flexible schedule to accommodate business needs.
• Proven ability to lead team members clearly and positively influence behavior and performance.