EXECUTIVE CHEF- Captial One Lounge - DFW

Compass Group•Euless, TX

1d•$95,000 - $105,000•Onsite

About The Position

Flik Hospitality Group, a division of Compass USA, is seeking an innovative and hospitality-driven Executive Chef to lead the culinary operation at the prestigious Capital One Lounge at Dallas Fort Worth International Airport (DFW). This is an exciting opportunity to oversee a premium food and beverage program that is redefining the airport travel experience. Capital One Lounges are recognized for their chef-driven menus, locally inspired cuisine, fresh small plates, handcrafted grab-and-go offerings, premium cocktails, specialty coffee, and exceptional hospitality. The lounge combines the quality of an upscale restaurant with the energy and pace of a dynamic airport environment. As Executive Chef, you will lead all culinary operations, ensuring exceptional food quality, innovation, presentation, and consistency while delivering memorable guest experiences. You will oversee menu execution, financial performance, team development, and operational excellence in one of the nation's busiest airports.

Requirements

5+ years of progressive culinary experience, including 3+ years in an Executive Chef, Executive Sous Chef, Chef de Cuisine, or similar leadership role.
Minimum 3 years of experience in fine dining, luxury hospitality, private clubs, premium lounges, resorts, or chef-driven restaurant concepts.
Proven success leading culinary teams in high-volume, quality-focused environments.
Strong knowledge of menu development, culinary trends, and modern cooking techniques.
Experience delivering elevated dining experiences, including action stations, upscale buffets, and VIP service.
Strong understanding of food cost controls, labor management, inventory, and budget performance.
Outstanding leadership, coaching, and communication skills.
Ability to work a flexible schedule, including nights, weekends, and holidays.

Nice To Haves

Airport lounge, luxury hotel, private club, or high-end hospitality experience preferred.
ServSafe Certification preferred.
Culinary Arts or Hospitality degree preferred.

Responsibilities

Lead all culinary operations, ensuring exceptional food quality, presentation, and guest satisfaction.
Oversee food production, preparation, and execution across all menu offerings and service stations.
Partner with corporate culinary leadership to develop seasonal menus and innovative dining experiences.
Recruit, train, coach, and develop a high-performing culinary team.
Foster a culture of accountability, teamwork, and continuous improvement.
Manage food cost, labor, purchasing, inventory, and waste reduction initiatives.
Ensure compliance with food safety, sanitation, HACCP, and workplace safety standards.
Maintain the highest standards of cleanliness, organization, and operational excellence.
Provide hands-on leadership during peak service periods.
Partner with lounge leadership to exceed guest and client expectations.
Drive culinary innovation through chef-attended stations, VIP events, seasonal features, and premium dining experiences.
Perform other duties as assigned.