Culinary Lead: Elevate Menu & Guest Experience

Compass Group USA; Chicago (IL); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Levy in Chicago is seeking a Sous Chef to lead the culinary team at the Art Institute location, delivering exceptional food and guest experience. The ideal candidate will have 2+ years in culinary leadership, a culinary degree preferred, and strong financial and people skills.

This role emphasizes coaching, standards, sanitation, menu development, and collaboration with the culinary team to meet guest expectations.

Qualifications

• 2+ years of experience in a culinary leadership position.
• A culinary degree is preferred.
• High level of computer literacy.
• Understanding of financial concepts.
• Passion for hospitality, food and retail.
• Excellent interpersonal and stakeholder management skills.

Responsibilities

• Coaching and motivating team members to deliver their best.
• Identify opportunities and drive improvements in location operations.
• Monitor quality and sanitation standards.
• Deliver against financial goals and budgets.
• Set standards for culinary excellence.
• Oversee equipment maintenance routines.
• Communicate and monitor par levels.
• Support menu build diagrams and production standards.
• Ensure all kitchen procedures, checks and sanitation practices are followed.
• Lead game day culinary operations and inventory management.

Skills

culinary leadership

computer literacy

financial concepts

hospitality passion

stakeholder management

Education

culinary degree

Job description

Levy in Chicago is seeking a Sous Chef to lead the culinary team at the Art Institute location, delivering exceptional food and guest experience. The ideal candidate will have 2+ years in culinary leadership, a culinary degree preferred, and strong financial and people skills.

This role emphasizes coaching, standards, sanitation, menu development, and collaboration with the culinary team to meet guest expectations.