CHEF DE CUISINE- Premium Delta One Lounge - SEATAC

Compass Group•SeaTac, WA

8d•$95,000 - $100,000•Onsite

About The Position

Eurest is seeking a talented and passionate Chef de Cuisine to lead the culinary program at the Delta One Lounge at Seattle-Tacoma International Airport (SEA), an exclusive premium lounge designed for Delta's most discerning guests. This is a unique opportunity to showcase your culinary expertise and leadership in a sophisticated environment where elevated cuisine, exceptional presentation, and world-class service create memorable experiences for travelers from around the globe. As Chef de Cuisine, you will oversee all kitchen operations, ensuring exceptional food quality, consistency, innovation, and execution. This role requires a strong culinary leader with fine dining experience, financial acumen, and a passion for developing high-performing teams while delivering luxury hospitality standards.

Requirements

7+ years of progressive culinary experience, including 3+ years in a Chef de Cuisine, Executive Sous Chef, Executive Chef, or similar leadership role.
Minimum 5 years of fine dining experience in an upscale restaurant, luxury hotel, private club, premium lounge, resort, or chef-driven concept.
Proven experience leading culinary teams in a high-volume, quality-focused environment.
Strong knowledge of classical and contemporary culinary techniques, menu development, food trends, and ingredient sourcing.
Experience delivering luxury dining experiences, including VIP service, chef-attended stations, tasting menus, and upscale buffet presentations.
Strong understanding of food cost management, labor planning, purchasing, inventory controls, and budget performance.
Exceptional leadership, coaching, communication, and team development skills.

Nice To Haves

Experience in premium airport lounges, luxury hotels, Michelin-recognized restaurants, private clubs, or high-end catering environments preferred.
ServSafe or Department of Health certification preferred.
Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.

Responsibilities

Lead daily culinary operations, ensuring quality, consistency, and exceptional presentation standards.
Oversee food production, preparation, and execution of all menu offerings.
Develop and implement seasonal menus, recipes, and culinary programs in partnership with corporate culinary leadership.
Recruit, train, coach, and develop a high-performing culinary team.
Foster a culture of accountability, teamwork, and continuous improvement.
Manage food cost, labor, inventory, purchasing, and waste reduction initiatives.
Ensure compliance with all food safety, sanitation, HACCP, and workplace safety standards.
Provide hands-on leadership during service periods and peak business hours.
Drive culinary innovation through elevated dining concepts, VIP experiences, and special events.
Partner with lounge leadership and client stakeholders to ensure operational excellence and guest satisfaction.
Perform other duties as assigned.