COMMISSARY EXECUTIVE SOUS CHEF - CAPITAL ONE Lounges - IAD
Compass Group
Commissary Executive Sous Chef - Capital One Lounges - IAD
FLIK Hospitality Group, a division of Compass Group USA, is seeking an experienced and passionate Commissary Executive Sous Chef to support the culinary operations behind the award-winning Capital One Lounge at Washington Dulles International Airport (IAD). This leadership role partners with the Executive Chef to oversee a high-volume commissary kitchen responsible for producing exceptional, chef-driven food experiences for lounge guests.
The ideal candidate is a hands-on culinary leader who thrives in a fast-paced hospitality environment and is committed to culinary excellence, team development, food safety, and operational efficiency.
Key Responsibilities
- Support the Executive Chef in leading daily commissary kitchen operations.
- Oversee food preparation, production, and presentation while maintaining the highest quality standards.
- Assist with menu execution, ordering, receiving, inventory management, and production planning.
- Ensure compliance with all food safety, sanitation, HACCP, and workplace safety standards.
- Manage food and labor costs while maximizing efficiency and minimizing waste.
- Train, coach, and develop culinary team members to achieve operational and service excellence.
- Foster a culture of teamwork, accountability, and hospitality.
- Support the rollout of seasonal menus, culinary initiatives, and new programs.
- Maintain a clean, organized, and safe kitchen environment.
- Collaborate with operations and lounge leadership to ensure seamless food production and delivery.
- Perform other duties and special projects as assigned.
Qualifications
- Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Food Service Management, or a related field preferred.
- 3-5 years of progressive culinary leadership experience in a commissary, upscale restaurant, hotel, lounge, catering, or high-volume foodservice environment.
- Strong knowledge of food production, inventory management, purchasing, and cost controls.
- Expertise across multiple kitchen stations and large-scale food preparation.
- Proven ability to lead, coach, and develop culinary teams.
- Comprehensive understanding of HACCP, sanitation, and food safety regulations.
- Strong organizational, communication, and leadership skills.
- Proficiency with Microsoft Office and kitchen management systems.
- ServSafe Manager Certification or equivalent certification preferred.
Vacancy posted 9 hours ago
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