Executive Chef — High-Volume Menu & Catering Leader

Compass Group USA; Mammoth Lakes (CA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Shopping Program

Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance

FSAs

Job summary

Levy is seeking a Sous Chef to oversee culinary operations for Mountainside at Mammoth Mountain. You will assist in supervising the Culinary Department, prepare and garnish various items, and help develop daily menu items with the Executive Chef.

This role involves supervision of hourly staff and collaboration on new menus and event catering. You will work to support cost control, menu planning, and the rollout of culinary programs with the marketing and culinary teams.

Qualifications

• A.S. or equivalent experience is required or preferred.
• Some progressive culinary/kitchen management experience is desirable.
• High volume, complex foodservice operations experience is highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with focus on quality and cost control.
• Must be experienced with computers; MS Office suite including Word/Excel/PowerPoint.
• Willing to participate in client satisfaction programs.

Responsibilities

• Assists the Executive Chef with managing cost controls and expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with marketing and culinary teams.

Education

A.S. or equivalent experience

Culinary management experience

High volume operations

Menu development

Food safety knowledge

Computer skills

Tools

Microsoft Office Suite

Job description

Levy is seeking a Sous Chef to oversee culinary operations for Mountainside at Mammoth Mountain. You will assist in supervising the Culinary Department, prepare and garnish various items, and help develop daily menu items with the Executive Chef.

This role involves supervision of hourly staff and collaboration on new menus and event catering. You will work to support cost control, menu planning, and the rollout of culinary programs with the marketing and culinary teams.