Concessions Culinary Lead: Menu & Cost Control

Levy Restaurants; Baltimore (MD); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Parental Leave

Job summary

Levy Sector is seeking a Sous Chef I to support the overall success of the food program and oversee culinary functions. You will assist in planning, ordering, inventory and food preparation while upholding health regulations and Levy standards.

You will motivate, train, and direct back-of-house staff to meet objectives and ensure customer satisfaction. This role requires collaboration with clients and management to maintain quality and presentation.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, or related food service operations.
• Knowledge of food and industry trends with focus on quality, production, sanitation, safety, food cost controls and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management and coaching skills.
• ServSafe or Dept. of Health certification is preferred.
• Computer skills and MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

Responsibilities

• Assist in coordinating and participating in the preparation and cooking of various food items.
• Assist with planning and creating menus.
• Roll out new culinary programs with marketing and culinary teams.
• Assist with managing cost controls and expenditure.
• Perform other duties as assigned.

Skills

Culinary experience

Management experience

Food safety & sanitation

Production planning

Leadership & coaching

MS Office / Excel

ServSafe certification

Education

Associate’s degree in Culinary Arts

Tools

MS Office (Excel)

Job description

Levy Sector is seeking a Sous Chef I to support the overall success of the food program and oversee culinary functions. You will assist in planning, ordering, inventory and food preparation while upholding health regulations and Levy standards.

You will motivate, train, and direct back-of-house staff to meet objectives and ensure customer satisfaction. This role requires collaboration with clients and management to maintain quality and presentation.