Chef Manager - Airport Lounge

Sodexo's Airline Lounge Segment is seeking a seasoned Sous Chef / Kitchen Manager to join the team operating the American Express Centurion Lounge at Hartsfield-Jackson International Airport in Atlanta, GA. This hands-on role requires previous experience managing upscale food production in a high-volume, fast-paced environment. Nights and weekends availability is required.

About the role

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, including performance evaluations, pay reviews, and hire/fire decisions. Results are primarily achieved through the work of others and depend on your ability to influence and negotiate within the organization. Progression reflects acquisition of broad technical expertise, business and industry knowledge, and leadership capabilities. Responsible for business, functional, or operational areas, processes, or programs, which may include dotted-line or matrixed management.

Responsibilities

• 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.

Requirements

• 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.
• High School Diploma, GED, or equivalent experience.
• 1 year of management experience.

Pay

Pay range: $48,875 – $63,250 per year. Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on specific criteria, including experience, skills, education, and training.

Benefits

• Comprehensive benefits package, including medical, dental, and vision care.
• Wellness programs.
• 401(k) plan with matching contributions.
• Paid time off and company holidays.
• Career growth opportunities and tuition reimbursement.