Executive Sous Chef
Compass Group USA
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Benefits offered by this job
Job summary
Levy is hiring an Executive Sous Chef to support the Executive Chef in leading a high-volume kitchen, ensuring safety, quality, and cost controls. You will direct food production, maintain sanitation, and act as the Executive Chef's designee in their absence.
You will guide and develop kitchen staff, manage schedules, and collaborate with culinary/marketing teams on new programs, menu costing, and seasonal offerings.
Qualifications
- Bachelor's degree in Culinary Arts, Food Service Management, Hospitality Management, or related field or an A.O.S. in Culinary Arts with training.
- Minimum 3–5 years of relevant culinary experience, preferably in supervisory/leadership roles.
- Experience in high-volume, complex foodservice operations is strongly preferred.
- Strong knowledge of food production, menu planning, purchasing, inventory management, and kitchen operations.
- Thorough understanding of food cost management, cost controls, and HACCP/sanitation standards.
- Proficiency in Microsoft Office (Word, Excel, PowerPoint) and related applications.
Responsibilities
- Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.
- Coordinate activities of kitchen personnel engaged in food preparation and service.
- Prepare or direct the preparation of meals in accordance with company programs and standards.
- Ensure consistent preparation, quality, portioning, and presentation of all menu items.
- Oversee daily food production and ensure timely execution during service.
- Roll out new culinary programs with culinary and marketing teams.
- Assist with menu planning, recipe development, seasonal offerings, and costing.
- Supervise, train, coach, and develop kitchen staff to maintain high standards.
- Prepare employee schedules and assist with labor management.
- Conduct performance evaluations and provide coaching and feedback.
- Foster a positive, collaborative, and professional work environment.
Skills
Education
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Job description
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Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self.
About Levy
The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy’s diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games.
The Executive Sous Chef supports the Executive Chef in overseeing all kitchen operations while maintaining a safe, clean, and sanitary work environment for all staff. This individual is responsible for directing and coordinating food production, ensuring exceptional food quality and presentation, maintaining cost controls, and supporting the daily operation of a high-volume kitchen. The Executive Sous Chef prepares or directs the preparation of meals in accordance with company standards, culinary programs, and operational guidelines, while serving as the Executive Chef's designee in their absence.
- Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.
- Coordinate the activities of kitchen personnel engaged in food preparation and service.
- Prepare or direct the preparation of meals in accordance with company culinary programs, recipes, and quality standards.
- Ensure consistent preparation, quality, portioning, and presentation of all menu items.
- Oversee daily food production and ensure timely execution during service.
- Roll out new culinary programs in partnership with the culinary and marketing teams.
- Assist with menu planning, recipe development, seasonal offerings, and menu costing.
- Supervise, train, coach, and develop kitchen staff to maintain high performance standards.
- Prepare employee schedules and assist with labor management.
- Conduct performance evaluations and provide ongoing coaching and feedback.
- Foster a positive, collaborative, and professional work environment.
- Maintain a safe, clean, organized, and sanitary kitchen environment.
- Ensure compliance with all food safety, sanitation, HACCP, and health department regulations.
- Supervise staff to ensure proper cleaning, sanitation, and organization throughout the kitchen.
- Monitor equipment condition and coordinate maintenance as needed.
- Assist in all phases of planning, purchasing, ordering, receiving, inventory management, and food preparation.
- Monitor inventory levels and maintain proper product storage and stock rotation (FIFO).
- Support food and labor cost controls while managing departmental expenditures.
- Reduce food waste through proper portion control and inventory management.
- Conduct regular inventory counts and stock audits.
- Maintain production records, inventory documentation, and operational reports.
- Coordinate with other departments to ensure efficient service delivery.
- Address guest concerns related to food quality in a professional manner.
- Perform other duties as assigned.
- Bachelor's Degree in Culinary Arts, Food Service Management, Hospitality Management, or a related field; or an Associate of Occupational Studies (A.O.S.) Degree in Culinary Arts with additional specialized culinary training.
- Minimum of 3–5 years of relevant culinary experience, preferably in a supervisory or leadership role.
- Experience in high-volume, complex foodservice operations strongly preferred.
- Institutional or batch cooking experience is desirable.
- Strong knowledge of food production, menu planning, purchasing, inventory management, and kitchen operations.
- Thorough understanding of food cost management, product quality identification, and cost control practices.
- Working knowledge of food safety regulations, HACCP principles, and sanitation standards.
- Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet applications.
- Excellent interpersonal, leadership, customer service, and written/verbal communication skills.
- Ability to work efficiently under pressure while managing multiple priorities.
- Ability to stand for extended periods and work in a fast-paced kitchen environment.
- Ability to lift up to 50 pounds and perform physical kitchen duties.
- Must be available to work evenings, weekends, holidays, and extended hours as business demands require.
At Levy, team = family. And we’ll always take care of family, learn more about Levy benefits offered.
- Medical
- Vision
- Life Insurance/ AD
- Disability Insurance
- Retirement Plan
- Flexible Time Off Plan
- Holiday Time Off (varies by site/state)
- Personal Leave
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable acc accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsiblities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.
We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Levy maintains a drug-free workplace.
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