SOUS CHEF - AMEX Centurion Lounge - SEA-TAC Airport
Compass Group
Sous Chef - Amex Centurion Lounge - Sea-Tac Airport
Ready to Lead an Elevated Culinary Experience?
FLIK, a division of Compass Group USA, is seeking an accomplished Sous Chef to help lead the culinary operation within the American Express Centurion Lounge at Seattle-Tacoma International Airport (SEA).
This is one of the most exclusive airport lounge experiences in the world.
As the Sous Chef, you will play a key leadership role in overseeing daily kitchen operations, ensuring exceptional food quality, developing and mentoring culinary team members, and executing a best-in-class food program. This position is ideal for a chef who is passionate about contemporary cuisine, refined presentation, operational excellence, and creating memorable guest experiences for travelers from around the globe.
Essential Duties & Responsibilities
- Assist with the preparation, cooking, and presentation of high-quality menu offerings.
- Support execution of a premium culinary program with seasonal and locally inspired cuisine.
- Maintain food quality, consistency, and presentation standards.
- Assist with menu development and recipe standardization.
- Lead, coach, and develop culinary team members.
- Oversee daily production, prep schedules, and kitchen organization.
- Manage inventory, ordering, and cost controls.
- Ensure compliance with food safety, sanitation, and HACCP standards.
- Provide hands-on leadership during service periods.
- Support VIP events, special promotions, and guest experiences.
- Partner with lounge leadership to exceed guest expectations.
- Perform other duties as assigned.
Qualifications
- 3+ years of culinary experience, including 2+ years in a leadership role.
- 2+ years of fine dining, upscale restaurant, luxury hotel, private club, premium lounge, or chef-driven concept experience preferred.
- Experience preparing restaurant-quality cuisine in a high-volume environment.
- Strong knowledge of culinary techniques, food trends, and menu execution.
- Excellent leadership, communication, and coaching skills.
- Knowledge of food cost controls, inventory management, and labor planning.
- Ability to thrive in a fast-paced hospitality environment.
- ServSafe or Department of Health Certification preferred.
- Proficiency with Microsoft Office and inventory management systems.
- Culinary Arts degree preferred.
- Flexible schedule, including mornings, evenings, weekends, and holidays.
Vacancy posted 2 days ago
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