Date: 8 Sept 2025
Location: Edinburgh Airport, GB
Company: MAG

Summary

• Hospitality Chef
• Based at Edinburgh Airport
• Permanent contract
• 37.5 hours per week
• £14.14 per hour

Why CAVU?
For airports, for partners, for people. We are CAVU.
Formed from the union of MAGO, MAG USA and our network of direct-to-consumer brands - who together drive market leading passenger spend for airports across the world - we have combined our resources to address evolving passenger needs today and exceed them as we move forward into tomorrow.
From our revenue accelerating single platform technology, Propel, through to our world class hospitality venues including Hangar, 1903 and Escape Lounges - our solutions make travel more seamless and enjoyable for passengers and more profitable for our clients and partners.
Our name is taken from the aviation, meteorology term, ‘Ceiling and Visibility Unlimited’, which designates the perfect flying condition.
More than just a name, CAVU is our mindset. It represents all that we stand for. Our proud aviation heritage, our drive to push boundaries, and the very essence of what we do: creating seamless, enjoyable travel experiences for airport passengers.
Together, we can reach new heights. Together, we are CAVU.
The role
We are currently recruiting for a Chef to join our Airport Hospitality Team. Our Hospitality Lounges provide our customers with the very best start to their journey.

Principal Accountabilities include:

• To follow recipes and/or product directions for preparing and cooking all varieties of foods.
• Operate a variety of kitchen equipment.
• Prepare foods to be cooked. Some of the preparation procedures are, but not limited to, washing, peeling, cutting and shredding.
• Maintain the food offering ensuring presentation meets operating standards
• Maintain stock levels, receive delivery of supplies, ensure stored correctly, rotate and maintain.
• Ensure floors are swept and mopped or vacuumed, ensure equipment is cleaned, sanitised and stored correctly, Assist with clearing and organising the kitchen ensuring a high standard of hygiene.
• To dispose of waste, including recycling, in the appropriate manner and if required to remove it to the designated location.
• Liaise with subcontracted suppliers, Airline representatives, handling agents and booking agents to develop positive working relationships to ensure the efficient operation and development of the Lounge.
• Assist in one to one training of new staff, including subcontracted supplier staff, in order to uphold the high level of presentation, hospitality and service

Shifts can start as early as 3am and finish as late as 22.30pm the successful candidate will need to be flexible to work between these hours.
What will make you successful in the role?

We are looking for a Chef who has/is:

• A solid background in hospitality and service sectors, with a proven track record of high end delivery
• A team player with an absolute first class approach to customer service
• Experienced in and with demonstrable examples of flexibility across long trading days
• Numerical and analytical skills to process and interrogate data in order to provide performance information to deliver on budgets
• Computer literate on mainstream PC applications including Microsoft office
• Experience of working in a high volume, fast paced kitchen
• Experience of working on own initiative, capable of building solid and beneficial relationships both internally and externally.

Benefits:

As a CAVU employee you will have access to some great benefits including:

• Free on-site parking whilst on duty
• Access to our employee rewards portal with discounts and savings
• 24hour Employee Assistance Programme
• MAG Pension scheme which doubles your contribution
• On-site discounts and heavily discounted staff shop
• Fantastic career development opportunities – We are the UK’s largest Airport Operator!
• Tax free Airside shopping in our departure lounge
• Meals on duty

How do I apply?
Please submit your up-to date CV and a covering letter detailing how you meet the role criteria.

• To follow recipes and/or product directions for preparing and cooking all varieties of foods.
• Operate a variety of kitchen equipment.
• Prepare foods to be cooked. Some of the preparation procedures are, but not limited to, washing, peeling, cutting and shredding.
• Maintain the food offering ensuring presentation meets operating standards
• Maintain stock levels, receive delivery of supplies, ensure stored correctly, rotate and maintain.
• Ensure floors are swept and mopped or vacuumed, ensure equipment is cleaned, sanitised and stored correctly, Assist with clearing and organising the kitchen ensuring a high standard of hygiene.
• To dispose of waste, including recycling, in the appropriate manner and if required to remove it to the designated location.
• Liaise with subcontracted suppliers, Airline representatives, handling agents and booking agents to develop positive working relationships to ensure the efficient operation and development of the Lounge.
• Assist in one to one training of new staff, including subcontracted supplier staff, in order to uphold the high level of presentation, hospitality and servic