EXECUTIVE CHEF- AMEX Lounge - LAS

Compass Group•Paradise, NV

4d•$110,000 - $115,000•Onsite

About The Position

FLIK, a division of Compass Group USA, is seeking a growth-minded Executive Chef to lead the culinary operation at the AMEX Centurion Lounge at Harry Reid International Airport (LAS). The role oversees the culinary program and delivers an elevated guest dining experience while driving operational excellence, team development, and financial performance in a high-volume, premium hospitality environment. The Executive Chef will lead and develop the culinary team, create innovative menus, manage culinary operations and food costs, ensure food safety compliance, and collaborate with operations and marketing on culinary initiatives.

Requirements

Minimum of three years of culinary management experience in hospitality, fine dining, hotels, upscale restaurants, or contract foodservice.
Strong financial acumen, including budgeting, forecasting, and cost management.
Working knowledge of HACCP and food safety regulations.
Strong understanding of food trends, menu development, production, sanitation, and presentation standards.
Knowledge of P&L accountability and large-scale foodservice operations.
Exceptional leadership, coaching, and team-building skills.

Nice To Haves

Extensive experience in high-volume culinary operations, upscale dining, catering, or hospitality environments.
Culinary degree.
Experience leading exhibition cooking, action stations, and premium guest-facing culinary experiences.
ServSafe certification.
Passion for culinary innovation, quality, and guest satisfaction.

Responsibilities

Lead, inspire, and develop a high-performing culinary team.
Design and execute fresh, innovative, and elevated menu offerings.
Oversee inventory management, purchasing, and food cost controls.
Ensure compliance with food safety, sanitation, and HACCP standards.
Partner with operations and marketing teams to introduce new culinary initiatives.
Deliver an excellent guest experience through food quality and presentation.
Manage culinary operations, including ordering, receiving, production, and execution.
Champion sustainability and responsible sourcing initiatives.
Maintain excellent execution in a high-volume, premium hospitality environment.