SOUS CHEF, Delta Sky Club- ATl

Compass Group•Atlanta, GA

3d•Onsite

About The Position

The Sous Chef will support culinary operations at the Delta Sky Club at Atlanta International Airport, working alongside the Executive Chef to deliver a high-quality guest experience. The role oversees daily kitchen operations, leads and develops back-of-house associates, and upholds food quality, presentation, safety, and service standards in a fast-paced airport lounge environment. The position involves hands-on food production and presentation, menu and seasonal initiative support, inventory and food-cost management, production scheduling, and compliance with HACCP, sanitation, food safety, and company requirements. The Sous Chef also collaborates with culinary and marketing teams, supports sustainability and waste-reduction efforts, and fosters a culture of hospitality, teamwork, safety, and continuous improvement.

Requirements

Minimum of 5 years of culinary experience, including at least 1 year in a leadership or supervisory role.
Strong catering experience, including managing high-volume banquet and event operations.
Proven success executing large-scale catering programs with attention to timing, presentation, quality, and guest satisfaction.
Strong knowledge of food production, culinary trends, sanitation, food safety, quality standards, and presentation.
Experience with inventory management, ordering, receiving, and food-cost controls.
Proven leadership, coaching, and team-development skills.
Ability to create and manage production schedules and kitchen workflows.
Working knowledge of HACCP principles and food safety regulations.
Proficiency with Microsoft Office applications, including Excel.

Nice To Haves

Experience in high-volume restaurants, hotels, airport lounges, corporate dining, catering, or related hospitality environments.
ServSafe or Department of Health Certification.
Associate's Degree in Culinary Arts or equivalent culinary training.

Responsibilities

Assist in overseeing all culinary operations for the Delta Sky Club.
Lead, coach, train, and develop culinary team members.
Coordinate and participate in preparing, producing, and presenting high-quality food.
Assist with menu planning, recipe execution, and seasonal culinary initiatives.
Support inventory management, purchasing, ordering, receiving, and food-cost controls.
Maintain compliance with HACCP, food safety, sanitation, and company standards.
Ensure consistent food quality, freshness, and presentation throughout service periods.
Collaborate with culinary and marketing teams to introduce new menu concepts and promotions.
Prepare production schedules and distribute production sheets to support efficient kitchen operations.
Foster a culture focused on hospitality, teamwork, safety, and continuous improvement.
Support sustainability initiatives and waste-reduction efforts.
Maintain a clean, organized, and guest-focused culinary operation.