Airport Lounge Sous Chef — Lead & Menu Innovation

Compass Group USA; Grapevine (TX); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Eurest, part of Compass Group, is seeking a Sous Chef for the American Airlines lounges at DFW. Lead daily kitchen operations, ensure high-quality, fresh, beautifully presented meals, and inspire a back-of-house team to deliver top-tier service in a fast-paced airport setting.

This role requires availability for weekends and evenings to match lounge operating hours and a focus on maintaining standards of quality and presentation across all service periods.

Qualifications

• 5 years of related culinary experience, including at least 1 year in a supervisory or lead role.
• Experience across restaurants, hotels, corporate dining, education, military, health care or related food service operations.
• Knowledge of food trends, quality, production, sanitation, safety, food cost control and presentation.

Responsibilities

• Lead daily kitchen operations and supervise back-of-house staff.
• Collaborate with culinary and marketing teams to roll out new programs.
• Assist with cost controls and inventory planning.
• Prepare and manage production sheets and ordering.

Skills

Leadership

Culinary experience

Food safety

Menu planning

Education

Associate's degree in Culinary Arts

ServSafe certification

Tools

MS Office

Excel

Job description

Eurest, part of Compass Group, is seeking a Sous Chef for the American Airlines lounges at DFW. Lead daily kitchen operations, ensure high-quality, fresh, beautifully presented meals, and inspire a back-of-house team to deliver top-tier service in a fast-paced airport setting.

This role requires availability for weekends and evenings to match lounge operating hours and a focus on maintaining standards of quality and presentation across all service periods.