EXECUTIVE CHEF II Delta Sky Club SFO

Compass Group•SAN FRANCISCO, CA

7d•$90,000 - $94,000•Onsite

About The Position

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high-performing, and fast-growing. Our teammates are enthusiastic, committed to quality, and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Grow your career with Eurest. Eurest, a proud member of Compass Group, is seeking an Executive Chef to lead culinary operations for the prestigious Delta Sky Club at SFO Airport. If you're passionate about high-volume hospitality, upscale dining, banquet execution, and developing talented culinary teams, we want to hear from you! As Executive Chef for the Delta Sky Club, you will lead all culinary operations within a premium airport lounge environment, ensuring an exceptional dining experience for guests. This role is responsible for directing kitchen operations, managing and developing culinary team members, maintaining food quality standards, and driving operational excellence. You will also oversee food safety, sanitation, and regulatory compliance while ensuring efficient execution of high-volume food production and service.

Requirements

Three to five years of Executive Chef or Culinary Leadership experience
High-volume catering, banquet, or upscale dining background
Strong financial and inventory management skills
Passion for mentoring teams and driving operational excellence
Desire to grow with one of the world's largest food and hospitality organizations

Nice To Haves

Culinary degree preferred

Responsibilities

Manage cost controls and control expenditure for the account
Plans and creates all menus
Purchases and manages inventory
Rolls out new culinary programs in conjunction with marketing and the culinary team
Directing kitchen operations
Managing and developing culinary team members
Maintaining food quality standards
Driving operational excellence
Oversee food safety, sanitation, and regulatory compliance
Ensuring efficient execution of high-volume food production and service