EXECUTIVE CHEF AMEX Centurion Lounge DCA Airport

Compass Group•ARLINGTON, VA

2d•$100,000 - $110,000•Onsite

About The Position

FLIK Hospitality Group, a division of Compass Group USA, is seeking a talented and innovative Executive Chef to lead the culinary program at the American Express Centurion Lounge at Ronald Reagan Washington National Airport (DCA). This is an exciting opportunity to lead a high-profile culinary operation where exceptional cuisine, thoughtful presentation, and world-class hospitality create memorable experiences for travelers from around the globe. As Executive Chef, you will provide strategic and hands-on leadership for all culinary operations, driving excellence in food quality, consistency, innovation, presentation, and execution. You will inspire and develop a high-performing culinary team while balancing creativity with operational excellence, financial performance, and the elevated standards of a premium hospitality environment.

Requirements

7+ years of progressive culinary experience with leadership experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or similar role.
Strong background in fine dining, luxury hospitality, premium lounges, upscale hotels, private clubs, resorts, chef-driven restaurants, or high-end catering.
Proven success leading culinary teams in high-volume, quality-focused environments.
Strong knowledge of culinary techniques, menu development, food trends, sourcing, and elevated presentation.
Strong financial acumen, including food cost, labor, purchasing, inventory, and budget management.
Exceptional leadership, communication, coaching, and team-development skills.
ServSafe or applicable health certification preferred.
Culinary Arts, Hospitality Management, or related degree preferred.
Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays.

Responsibilities

Lead daily culinary operations, ensuring exceptional food quality, consistency, freshness, and presentation.
Oversee food production, preparation, menu execution, and overall kitchen performance.
Drive culinary innovation through seasonal menus, creative offerings, and elevated guest experiences.
Recruit, train, coach, and develop a high-performing culinary team.
Foster a culture of hospitality, teamwork, accountability, and continuous improvement.
Manage food cost, labor, purchasing, inventory, forecasting, and waste reduction.
Maintain the highest standards of food safety, sanitation, HACCP, and workplace safety.
Provide visible, hands-on leadership during service and peak business periods.
Partner with lounge leadership, corporate culinary teams, and client stakeholders to drive operational excellence and guest satisfaction.
Support VIP experiences, special events, and other culinary initiatives.