EXECUTIVE SOUS CHEF - AMEX Centurion Lounge - LAS Airport

Compass Group•Paradise, NV

4d•$70,000 - $75,000•Onsite

About The Position

FLIK, a division of Compass Group USA, is seeking a talented and passionate Executive Sous Chef to join the culinary leadership team at the VIP AMEX Centurion Lounge at Las Vegas Airport (LAS). This is an exciting opportunity for an accomplished culinary professional who thrives in a fast-paced, high-profile environment and takes pride in delivering exceptional cuisine and memorable guest experiences. As Executive Sous Chef, you will partner with the Executive Chef to lead daily culinary operations, develop the team, and ensure excellence in food quality, presentation, safety, and execution.

Requirements

5+ years of progressive culinary experience.
3+ years in an Executive Sous Chef, Sous Chef, Chef de Cuisine, Executive Chef, or similar leadership role preferred.
Fine dining, luxury hospitality, premium lounge, upscale restaurant, hotel, resort, private club, or high-end catering experience preferred.
Proven experience leading culinary teams in a high-volume, quality-focused environment.
Strong culinary techniques and knowledge of food trends and menu execution.
Experience managing food cost, labor, inventory, purchasing, and waste.
Exceptional leadership, coaching, communication, and team-development skills.
ServSafe or Department of Health certification preferred.
Culinary Arts, Hospitality Management, or related degree preferred.
Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays.

Responsibilities

Partner with the Executive Chef to lead daily culinary operations.
Ensure exceptional food quality, consistency, flavor, and presentation.
Provide hands-on leadership during service and peak business periods.
Oversee food preparation, production, execution, and presentation.
Support menu development, seasonal offerings, and culinary innovation.
Train, coach, motivate, and develop a high-performing culinary team.
Foster a culture of teamwork, accountability, hospitality, and continuous improvement.
Assist with food cost, labor, inventory, purchasing, and waste reduction.
Maintain food safety, sanitation, HACCP, and workplace safety standards.
Partner with lounge leadership to drive operational excellence and guest satisfaction.
Perform other duties as assigned.