CHEF DE CUISINE - VIP Delta One Premium Lounge- SeaTac Airport

Compass Group•SeaTac, WA

8d•$95,000 - $100,000•Onsite

About The Position

Eurest is seeking a Chef de Cuisine to lead the culinary program at the Delta One Lounge at Seattle-Tacoma International Airport. The lounge serves Delta's premium guests in a sophisticated setting focused on elevated cuisine, exceptional presentation, and high-quality hospitality. The Chef de Cuisine oversees kitchen operations and ensures food quality, consistency, innovation, and execution. The role calls for a strong culinary leader with fine dining experience, financial acumen, and the ability to develop high-performing teams while delivering luxury hospitality standards. The Chef de Cuisine works in partnership with corporate culinary leadership, lounge leaders, and client stakeholders to maintain operational excellence and guest satisfaction.

Requirements

7+ years of progressive culinary experience, including 3+ years in a Chef de Cuisine, Executive Sous Chef, Executive Chef, or similar leadership role.
At least 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.
Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays.

Nice To Haves

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

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 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.