Executive Sous Chef: Culinary Leader & Show Kitchen Dynamo

Compass Group USA; Milwaukee (WI); On-site; USD 55,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Retirement Plan

Flexible Time Off Plan

Holiday Time Off

Job summary

Levy, part of Compass Group USA, seeks an Executive Sous Chef to lead culinary operations with creativity and discipline. You will execute brand-aligned menus, maintain core standards, and drive exceptional guest hospitality while achieving cost goals.

Strong leadership and independent problem-solving are essential as you mentor the team and uphold safety and sanitation. The role emphasizes culinary excellence, staff development, and seamless operations across events, venues, and client

Qualifications

• Culinary degree preferred and strong leadership capabilities.
• Ability to taste and evaluate food and beverage products.
• Effective communication with management, guests, and team members.
• Team builder with proven ability to manage and develop a team.
• Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook, Internet).

Responsibilities

• Executes menus aligned with brand standards.
• Maintains recipes to meet core standards.
• Ensures team delivers heartfelt hospitality to guests.
• Equips team with necessary tools to perform duties.
• Maintains show quality standards at all times.
• Regularly collects client/guest feedback to improve operations.
• Supports and communicates Levy initiatives.
• Leads preventive maintenance scheduling as directed.

Skills

Team building

Leadership

Communication

Cost control

Food quality

Education

Culinary degree

Tools

Microsoft Office

Job description

Levy, part of Compass Group USA, seeks an Executive Sous Chef to lead culinary operations with creativity and discipline. You will execute brand-aligned menus, maintain core standards, and drive exceptional guest hospitality while achieving cost goals.

Strong leadership and independent problem-solving are essential as you mentor the team and uphold safety and sanitation. The role emphasizes culinary excellence, staff development, and seamless operations across events, venues, and client