Executive Sous Chef - High-Volume Culinary Lead

Compass Group USA; Chicago (IL); On-site; USD 70,000 - 100,000; 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 is seeking an Executive Sous Chef to lead a high-volume culinary team at our Chicago venue. You will deliver cuisine that wows, maintain safety standards, and mentor staff to ensure every plate meets our reputation for excellence.

As a senior culinary leader, you’ll schedule shifts, forecast needs, and collaborate with the Executive Chef and Operations Director to drive consistency and waste reduction across the operation.

Qualifications

• 5+ years of experience as an Executive Sous Chef in a high-volume environment.
• Culinary degree preferred.
• Proficient in evaluating food quality and presentation.
• Effective communication with team, guests, and leadership.
• Experience managing and developing kitchen staff.
• Proficiency in Microsoft Office Suite.

Responsibilities

• Execute recipes and presentations to meet company standards.
• Maintain food safety and sanitation protocols.
• Schedule and forecast team needs.
• Order supplies and equipment based on business volume.
• Train and mentor culinary team members.
• Support Executive Chef and the Director of Operations in preventive maintenance planning.

Skills

Executive Sous Chef experience

High-volume kitchen leadership

Food quality evaluation

Effective communication

Kitchen staff management

Microsoft Office

Education

Culinary degree (preferred)

Tools

Microsoft Office Suite

Job description

Levy is seeking an Executive Sous Chef to lead a high-volume culinary team at our Chicago venue. You will deliver cuisine that wows, maintain safety standards, and mentor staff to ensure every plate meets our reputation for excellence.

As a senior culinary leader, you’ll schedule shifts, forecast needs, and collaborate with the Executive Chef and Operations Director to drive consistency and waste reduction across the operation.