Sous Chef - VIP Delta Sky Club- SLC Airport

Compass Group•Salt Lake City, UT

10d•$65,000 - $65,000•Onsite

About The Position

Eurest is hiring a Sous Chef to help lead culinary operations at the Delta Sky Club at Salt Lake City International Airport. Working alongside the Executive Chef, the Sous Chef will oversee daily kitchen operations, lead and develop back-of-house associates, and uphold high standards for food quality, presentation, safety, and service. This hands-on leadership role serves guests in a fast-paced airport lounge environment and includes high-volume food production, catering, banquet operations, and team development.

Requirements

At least 5 years of culinary experience, including at least 1 year in a leadership or supervisory role.
Strong catering experience, including management of high-volume banquet and event operations.
Experience executing large-scale catering programs with attention to timing, presentation, quality, and guest satisfaction.
Experience in high-volume restaurants, hotels, airport lounges, corporate dining, catering, or related hospitality environments.
Strong knowledge of food production, culinary trends, sanitation, food safety, quality standards, and presentation.
Experience with inventory management, ordering, receiving, and food cost controls.
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

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 on new menu concepts and promotions.
Prepare production schedules and distribute production sheets.
Promote hospitality, teamwork, safety, and continuous improvement.
Support sustainability initiatives and waste reduction efforts.
Maintain a clean, organized, guest-focused culinary operation.