Executive Sous Chef — Drive Menu Innovation & Excellence

Levy Restaurants; Cincinnati (OH); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off Plan

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts

Job summary

Levy Sector in the United States is seeking an Executive Sous Chef to support the Executive Chef in overseeing all kitchen operations for high-volume service. This leadership role focuses on food quality, cost controls, and program execution while serving as the designee in the Chef's absence.

You will direct staff, plan menus, manage inventory, and collaborate with culinary and marketing teams to roll out programs and seasonal offerings.

Qualifications

• Bachelor's Degree in Culinary Arts or related field; or an Associate of Occupational Studies in Culinary Arts with additional training.
• 3–5 years of relevant culinary experience, supervisory/leadership preferred.
• Experience in high-volume, complex foodservice operations.
• Strong knowledge of food production, menu planning, purchasing, inventory management, and kitchen operations.
• Understanding of food cost management and cost control practices.
• Knowledge of HACCP and sanitation standards.
• Proficiency with Microsoft Office (Word, Excel, PowerPoint) and Outlook.
• Excellent interpersonal and leadership skills; ability to work under pressure.

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 meal preparation according to company standards and recipes.
• Ensure consistent quality, portioning, and presentation of all menu items.
• Oversee daily 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; prepare schedules and conduct evaluations.

Job description

Levy Sector in the United States is seeking an Executive Sous Chef to support the Executive Chef in overseeing all kitchen operations for high-volume service. This leadership role focuses on food quality, cost controls, and program execution while serving as the designee in the Chef's absence.

You will direct staff, plan menus, manage inventory, and collaborate with culinary and marketing teams to roll out programs and seasonal offerings.