Executive Sous Chef - High-Volume Stadium Kitchen Lead

Compass Group USA; Hyattsville (MD); On-site; USD 83,000 - 90,000; 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 at Northwest Stadium is seeking an Executive Sous Chef to deliver cuisine that wows, lead with confidence, and drive culinary excellence in a high-volume arena setting.

You will support food safety, mentor your team, manage schedules, forecast needs, and collaborate with the Executive Chef and Director of Operations. A culinary degree is preferred and a flexible schedule is required.

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

Skills

Executive Sous Chef

Leadership

Team management

Communication

Food quality evaluation

Food presentation

Education

Culinary degree preferred

Tools

Microsoft Office Suite

Job description

Levy at Northwest Stadium is seeking an Executive Sous Chef to deliver cuisine that wows, lead with confidence, and drive culinary excellence in a high-volume arena setting.

You will support food safety, mentor your team, manage schedules, forecast needs, and collaborate with the Executive Chef and Director of Operations. A culinary degree is preferred and a flexible schedule is required.