Culinary Lead: High-Volume Kitchen & Team Mentor

Compass Group USA; Louisville (KY); On-site; USD 42,000 - 63,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off Plan

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Levy, a leader in sports and entertainment hospitality, seeks a Sous Chef to oversee daily kitchen operations and uphold high-quality dining experiences. You will assist with menu execution, food preparation, inventory management, cost controls, and team development, while coaching staff and enforcing safety standards.

As a culinary leader, you’ll collaborate with Operations, Marketing, and Culinary leadership to introduce new programs and events, schedule staff, and maintain a clean, compliant

Qualifications

• Minimum 3–5 years of progressive culinary experience with 1–2 years in supervision.
• Experience in high-volume venues such as sports, entertainment, or hotels preferred.
• Strong knowledge of food safety, sanitation, inventory, and cost controls.
• Demonstrated leadership to motivate and develop the culinary team.

Responsibilities

• Lead daily culinary operations including prep, production, and execution.
• Support menu planning, recipe development, and seasonal offerings.
• Ensure food quality, presentation, and portion standards.
• Monitor inventory, assist with ordering, and manage costs.
• Coach and develop team members, promote a positive work culture.

Skills

Culinary leadership

Team development

Budget / cost control

Menu planning

Operations coordination

Education

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

Job description

Levy, a leader in sports and entertainment hospitality, seeks a Sous Chef to oversee daily kitchen operations and uphold high-quality dining experiences. You will assist with menu execution, food preparation, inventory management, cost controls, and team development, while coaching staff and enforcing safety standards.

As a culinary leader, you’ll collaborate with Operations, Marketing, and Culinary leadership to introduce new programs and events, schedule staff, and maintain a clean, compliant