Culinary Experience Sous Chef - UA Club, IAD

Compass Group

20d•$60,000 - $65,000•Onsite

About The Position

Working as the Culinary Experience Sous Chef, you will be responsible for the successful operation of the Culinary Department at UA Club at the IAD Airport. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

A.S. or equivalent experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

Catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful
ServSafe certified - highly desirable

Responsibilities

Design Signature Culinary Experiences
Develop and execute experiential menus, chef’s tables, pop-ups, tastings, and interactive stations that showcase creativity, seasonality, and brand identity
Lead Menu Innovation & Development
Create, test, and refine new menu items and culinary concepts; collaborate with the Executive Chef to roll out new offerings across outlets and events
Guest-Facing Culinary Engagement
Act as a visible culinary ambassador - interact with guests on the floor, lead demonstrations, explain dishes and ingredients, and gather real-time feedback to inform future innovation
Catering & Special Events Execution
Partner with the Executive Chef and events team to design and produce high-impact catering experiences, customizing menus and presentations for key clients and VIP functions
Brand & Marketing Collaboration
Work with marketing and culinary leadership to activate new programs, seasonal campaigns, and promotions, ensuring all offerings are on-brand, visually compelling, and social-media ready
Quality, Presentation & Storytelling
Ensure all dishes meet high standards for taste, texture, presentation, and narrative—using plating, garnishes, and descriptions that enhance the overall guest experience
Operational & Cost Management Support
Support the Executive Chef in managing food cost, portioning, waste reduction, and product utilization to balance innovation with profitability
Team Coaching & Experience Standards
Train and coach culinary and front-of-house teams on new menu items, plating standards, and guest-experience talking points to ensure consistent execution
Culinary Trends & Insights
Stay current on culinary, beverage, and hospitality trends; proactively propose fresh ideas, techniques, and experiences that keep the operation ahead of guest expectations
Safety, Sanitation & Compliance
Uphold all food safety, sanitation, and quality standards while implementing innovative ideas, ensuring experiences are both safe and exceptional