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Lounge Sous Chef

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View Job Description - Lounge Sous Chef

Summary: The Lounge Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen’s food and production processes as well as helping manage pars. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed. This is an exempt position and typically reports to the Lounge Executive Chef or Director Lounge F&B Operations, depending on local requirements. Essential Functions: •Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work ensuring labor standards are met •Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures •Assists with menu planning, inventory, and managing of supplies •Acts as a liaison between FOH and BOH staff in the chef’s absence •Maintains effective cost control, service and quality standards to produce maximum sales and profits •Complies with company and airline standards of service, operating procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with company or airline standards •May serve as a resource to others in the resolution of complex problems and issues •Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen •Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include assisting with resolving associate relations issues and participating in the execution of company and airline development programs as defined by Lounge Management •Provides the highest quality of customer service to guests at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality


Minimum Qualifications, Knowledge, Skills, and Work Environment: •Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred •Requires 3 to 5 years experience with kitchen operations and staff supervision •Must be currently be certified in Serve Safe Management certification course or can obtain certification •Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent •Demonstrates ability to stay organized and deal with multiple priorities/issues simultaneously under pressure with a sense of urgency within specific time •Requires the ability to speak, read and comprehend instructions (and documented recipes), short correspondence and policy documents, as well as converse comfortably with individuals

Additional Info:

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