SOUS CHEF - AMEX Centurion Lounge - SEA-TAC Airport

Compass Group•SeaTac, WA

3d•$80,200 - $85,000•Onsite

About The Position

FLIK, a division of Compass Group USA, is seeking a Sous Chef to help lead the culinary operation at the American Express Centurion Lounge at Seattle-Tacoma International Airport. The Sous Chef supports daily kitchen operations and the delivery of an elevated food program, with a focus on contemporary cuisine, refined presentation, operational excellence, and memorable guest experiences. The role includes overseeing food quality and production, developing culinary team members, and supporting service and lounge events. The position offers a salary of $80,200–$85,000, plus a comprehensive benefits package, free parking, free meals, and uniforms. A flexible schedule is required, including mornings, evenings, weekends, and holidays.

Requirements

At least 3 years of culinary experience, including at least 2 years in a leadership role.
Experience preparing restaurant-quality cuisine in a high-volume environment.
Strong knowledge of culinary techniques, food trends, and menu execution.
Excellent leadership, communication, and coaching skills.
Knowledge of food cost controls, inventory management, and labor planning.
Ability to thrive in a fast-paced hospitality environment.
Flexible schedule, including mornings, evenings, weekends, and holidays.
Proficiency with Microsoft Office and inventory management systems.

Nice To Haves

At least 2 years of experience in fine dining, an upscale restaurant, luxury hotel, private club, premium lounge, or chef-driven concept.
ServSafe or Department of Health Certification.
Culinary Arts degree.

Responsibilities

Assist with preparing, cooking, and presenting high-quality menu offerings.
Support a premium culinary program featuring seasonal and locally inspired cuisine.
Maintain food quality, consistency, and presentation standards.
Assist with menu development and recipe standardization.
Lead, coach, and develop culinary team members.
Oversee daily production, prep schedules, and kitchen organization.
Manage inventory, ordering, and cost controls.
Ensure compliance with food safety, sanitation, and HACCP standards.
Provide hands-on leadership during service periods.
Support VIP events, special promotions, and guest experiences.
Partner with lounge leadership to exceed guest expectations.
Perform other duties as assigned.