Chef Manager

Sodexo; Los Angeles, Northern (CA, KY); Hybrid; USD 49,000 - 63,000; Full time

Job summary

Sodexo Live! Airline Lounges is seeking an Executive Sous Chef to lead culinary operations for the American Express Centurion Lounge in LAX.

This hands-on leadership role is responsible for delivering an elevated guest experience, with nights, weekends, and holiday availability required. You’ll oversee scratch-kitchen operations, standardize processes, mentor your team, and craft innovative menus that meet diverse client needs while partnering with the client to elevate dining experiences.

Qualifications

• Leadership experience in high-volume, luxury hospitality settings.
• Must have ServSafe certification and HACCP knowledge.
• Education: High School Diploma or GED.
• 1 year of management experience.
• Willing to work nights, weekends, and holidays.

Responsibilities

• Lead culinary operations for Centurion Lounge at LAX.
• Standardize processes and drive operational excellence.
• Develop and mentor kitchen team.
• Design menus meeting client preferences and dietary standards.
• Partner with clients to elevate dining experiences.
• Oversee procurement and cost control.

Skills

Leadership in scratch kitchens

Team mentorship

Menu planning & trends

ServSafe & HACCP

Organizational skills

Education

High School Diploma/GED or equivalent

Job description

Sodexo Live! Airline Lounges is seeking an Executive Sous Chef to lead culinary operations for the American Express Centurion Lounge in LAX. This hands‑on leadership role is responsible for delivering an elevated guest experience.

Strong leadership experience in scratch kitchen operations is required, with a preference for candidates from luxury hotel, restaurant, or hospitality backgrounds. Nights, weekends, and holiday availability is required.

About the job

Take on a leadership position where your vision and expertise will drive culinary excellence. You’ll lead the charge in standardizing operations, fostering team development, and crafting innovative menus that meet diverse client needs, all while building strong partnerships that elevate the dining experience.

Accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional or operational areas, processes or programs, which may include dotted‑line or matrixed management.

Pay Range: $48875 - $63250What’s in it for you

• Lead the implementation of streamlined culinary systems that boost consistency and operational success.
• Inspire and mentor a dedicated team, shaping future leaders and promoting professional growth.
• Oversee procurement and purchasing to ensure top‑quality ingredients and cost‑effective sourcing.
• Design menus that balance creativity with client preferences and nutritional standards.
• Champion fresh, innovative culinary ideas that keep dining experiences exciting and relevant.
• Cultivate meaningful relationships with clients through exceptional service and collaboration.
• Play a key role in shaping culinary strategy and driving continuous improvement across your area.

What you’ll bring

• Extensive culinary expertise with a proven track record in high‑volume, fast‑paced kitchen environments.
• Leadership and management skills, with experience mentoring teams and driving professional development.
• Advanced menu planning abilities combined with a deep understanding of current culinary trends and client preferences.
• Highly organized and detail‑oriented, with proficiency in computer systems to streamline operations and enhance efficiency.
• Demonstrated problem‑solving skills and the ability to implement processes independently that improve productivity and consistency.
• ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and compliance.

Requirements

• Education Requirement: High School Diploma, GED or equivalent experience
• Management Experience: 1 year

What we offer

Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

More extensive information is provided to new employees upon hire.

Who we are

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law.