Executive Sous Chef: Lead, Create & Elevate Campus Dining

Compass Group USA; College Station (TX); On-site; USD 60,000 - 85,000; 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, in partnership with Texas A&M University Athletics, seeks a culinary professional to support the Executive Chef and oversee kitchen operations. You will maintain safety and sanitation while directing meal preparation under corporate programs and guidelines.

You will assist in planning, inventory, and cost control, roll out new culinary programs with marketing teams, and supervise back-of-house staff to ensure quality, consistency, and timely service.

Qualifications

• 3–5 years of relevant culinary experience.
• Bachelor or associate degree in culinary arts or closely related field.
• Proficiency with computer software including MS Office tools.

Responsibilities

• Oversee kitchen operations in alignment with corporate programs.
• Maintain safe, sanitary work environment for staff.
• Assist in planning, ordering, inventory, and food preparation.
• Support cost controls and monitor expenditures for the account.
• Roll out culinary programs in coordination with marketing and culinary teams.
• Supervise staff to ensure cleanliness and sanitation.
• Train and develop back-of-house team members.

Skills

Culinary experience

Interpersonal skills

Communication skills

Attention to detail

Education

B.S. in Culinary Arts

A.O.S. in Culinary Arts

Tools

Excel

PowerPoint

Outlook

Job description

Levy, in partnership with Texas A&M University Athletics, seeks a culinary professional to support the Executive Chef and oversee kitchen operations. You will maintain safety and sanitation while directing meal preparation under corporate programs and guidelines.

You will assist in planning, inventory, and cost control, roll out new culinary programs with marketing teams, and supervise back-of-house staff to ensure quality, consistency, and timely service.