Executive Sous Chef - High-Volume Sports & Events

Compass Group USA; Daytona Beach (FL); On-site; USD 70,000 - 95,000; 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

FSAs

Job summary

Levy, a leader in sports and entertainment hospitality, is hiring an Executive Sous Chef for Daytona International Speedway. You will drive culinary excellence, lead a diverse team, and uphold safety standards in a fast-paced venue.

You’ll mentor staff, execute high-quality presentations, and partner with leadership to plan seasonal menus while traveling up to 30% of the time. Join a team that values culinary innovation and guest satisfaction.

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.
• Must be able to work a flexible schedule - including days, evenings, weekends and holidays.

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.
• Able to travel up to 30% of the time.

Skills

Leadership

Food safety

Communication

Staff development

MS Office

Time management

Education

Culinary degree

Tools

Microsoft Office

Job description

Levy, a leader in sports and entertainment hospitality, is hiring an Executive Sous Chef for Daytona International Speedway. You will drive culinary excellence, lead a diverse team, and uphold safety standards in a fast-paced venue.

You’ll mentor staff, execute high-quality presentations, and partner with leadership to plan seasonal menus while traveling up to 30% of the time. Join a team that values culinary innovation and guest satisfaction.