Culinary Lead — High-Volume, Innovative Kitchen Leader

Levy Restaurants; Louisville (KY); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off Plan

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

The Sous Chef at Levy is responsible for supporting the overall success of the culinary operation by overseeing daily kitchen activities and ensuring the delivery of high-quality food and exceptional guest experiences. This role assists with menu execution, food preparation, inventory management, ordering, cost controls, and team development.

The Sous Chef serves as a culinary leader by coaching and developing team members, enforcing food safety and sanitation standards, and maintaining Levy's

Qualifications

• Minimum of 3-5 years of progressive culinary experience, including 1-2 years in a supervisory role.
• Experience in high-volume restaurants, hotels, sports venues, or related food service environments.
• Strong knowledge of food preparation techniques, sanitation, inventory management, and food cost controls.
• Demonstrated leadership to motivate and develop team members.
• Strong organizational skills to prioritize multiple tasks in a fast-paced environment.
• Knowledge of food safety regulations, and local health department requirements.
• ServSafe Manager Certification or ability to obtain certification within a designated timeframe.
• Proficiency with Microsoft Office applications, including Excel, Word, and Outlook.

Responsibilities

• Assist in leading and directing daily culinary operations, including food preparation, production, and execution.
• Support menu planning, recipe development, and implementation of seasonal and special event offerings.
• Ensure food quality, consistency, presentation, and portion standards are maintained at all times.
• Monitor inventory levels, assist with ordering, and support cost control initiatives related to food and labor.
• Train, coach, and develop culinary team members while promoting a positive and inclusive work environment.
• Ensure compliance with company policies, health department regulations, food safety standards, and sanitation practices.
• Collaborate with Operations, Marketing, and Culinary leadership to execute new programs and initiatives.
• Assist with scheduling, productivity management, and staffing needs to support business demands.

Skills

Culinary leadership

Food safety & sanitation

Menu planning

Inventory management

Cost controls

Team development

Coaching & training

High-volume service

Education

Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field

Tools

Microsoft Office (Excel, Word, Outlook)

Job description

The Sous Chef at Levy is responsible for supporting the overall success of the culinary operation by overseeing daily kitchen activities and ensuring the delivery of high-quality food and exceptional guest experiences. This role assists with menu execution, food preparation, inventory management, ordering, cost controls, and team development.

The Sous Chef serves as a culinary leader by coaching and developing team members, enforcing food safety and sanitation standards, and maintaining Levy's