Culinary Leader: Premium Catering Sous Chef

Compass Group USA; Los Angeles (CA); On-site; USD 55,000 - 85,000; 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, part of Compass Group USA, is seeking a Sous Chef to lead culinary operations and deliver guest-satisfying cuisine while driving cost goals in alignment with the company vision and values.

You will establish quality standards, communicate guidelines, and ensure the kitchen has the equipment and supplies needed to perform at a high level. The role requires strong leadership, hospitality passion, and financial acumen.

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.

Responsibilities

• Establishes quality food and presentation standards
• Ensures company guidelines and standards are communicated to team members
• Ensures the kitchen team has the necessary equipment and supplies
• Contributes to sales growth through product selection, execution, pricing and creative development
• Achieves purchasing, scheduling and culinary standards
• Achieves all assigned cost goals
• Promotes a cooperative work climate, maximizing productivity and morale
• Additional responsibilities, as needed
• Supporting other Levy locations, as needed

Skills

Interpersonal skills

Stakeholder management

Computer literacy

Financial concepts

Hospitality passion

Education

Culinary degree (preferred)

Job description

Levy, part of Compass Group USA, is seeking a Sous Chef to lead culinary operations and deliver guest-satisfying cuisine while driving cost goals in alignment with the company vision and values.

You will establish quality standards, communicate guidelines, and ensure the kitchen has the equipment and supplies needed to perform at a high level. The role requires strong leadership, hospitality passion, and financial acumen.