Sous Chef - Delta One Lounge- LAX

Compass Group•Los Angeles, CA

11d•$73,000 - $75,000•Onsite

About The Position

Eurest is seeking an accomplished Sous Chef to join our team at the Delta One Lounge at Los Angeles International Airport (LAX), an exclusive premium lounge designed for Delta's most discerning guests. This position requires a leader who understands the intricacies of fine dining, contemporary culinary trends, and luxury guest expectations.

Requirements

5+ years of progressive culinary experience, including at least 2 years in a supervisory or management role.
Minimum 3 years of Fine Dining experience in an upscale restaurant, luxury hotel, private club, premium lounge, resort, or chef-driven concept.
Strong knowledge of classical and modern culinary techniques, advanced cooking methods, ingredient sourcing, and contemporary food trends.
Proven ability to execute sophisticated plating standards and maintain exceptional attention to detail.
Strong understanding of food cost management, labor management, purchasing, inventory controls, and waste reduction strategies.
Ability to create and manage production schedules, recipes, and culinary documentation.
Exceptional leadership, communication, coaching, and team development skills.
Ability to work effectively in a fast-paced, dynamic hospitality environment while maintaining the highest quality standards.
Proficiency with Microsoft Office applications, including Excel, Outlook, and inventory management systems.
Availability to work flexible schedules, including early mornings, evenings, weekends, and holidays as business needs require.

Nice To Haves

Experience with luxury hospitality, VIP guest service, tasting menus, chef-attended stations, and elevated buffet presentations strongly preferred.
Experience in premium airport lounges, luxury hotels, Michelin-recognized restaurants, country clubs, or high-end catering operations is highly desirable.
ServSafe Certification or Department of Health Certification preferred.
Associate's or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field preferred.

Responsibilities

Assist in coordinating and participating in the preparation, cooking, and presentation of high-quality, restaurant-caliber menu items.
Support the execution of an elevated food program featuring seasonal menus, premium ingredients, and refined culinary techniques.
Ensure exceptional food quality, consistency, freshness, and presentation standards are maintained at all times.
Assist with menu development, recipe standardization, and new menu rollouts in collaboration with corporate culinary and marketing teams.
Lead, coach, train, and inspire culinary team members to achieve operational excellence and professional growth.
Maintain a culture of accountability, teamwork, and continuous improvement within the kitchen.
Oversee production schedules, prep lists, and station organization to ensure efficient service execution.
Monitor inventory levels, ordering, receiving, and product utilization to minimize waste and control costs.
Assist in implementing culinary innovations, upscale dining concepts, and enhanced guest experiences.
Maintain strong relationships with lounge leadership and client partners to ensure operational success and guest satisfaction.
Support special events, VIP experiences, chef activations, and curated dining programs as needed.
Perform other duties as assigned.