Executive Sous Chef | Lead Culinary & Guest Experience

Levy Restaurants; Elmont (NY); Sur place; USD 85 000 - 95 000; Plein temps

Avantages offerts par ce poste

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Résumé du poste

Levy Sector is seeking an Executive Sous Chef to lead culinary teams, execute menus per brand standards, and drive cost goals. You will maintain recipes, ensure safety and sanitation, and deliver show-quality food and hospitality across events.

The ideal candidate brings strong leadership, excellent communication, and hands-on culinary expertise. You will mentor sous chefs, schedule staff, manage inventory, and partner with operations to exceed guest expectations in a fast-paced venue

Qualifications

• Culinary degree preferred.
• Ability to taste and evaluate food and beverage products.
• Able to communicate effectively with the management team, guests, and team members.
• Team builder and ability to successfully manage and develop a team.
• Must be experienced with Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet.

Responsabilités

• Executes menus in accordance to brand standards.
• Maintains recipes to meet core standards.
• Ensures team delivers heartfelt hospitality to every guest, every time.
• Ensures team has the tools necessary to complete their jobs.
• Ensures show quality standards are maintained at all times.
• Regularly obtains feedback from clients and guests to improve operations.
• Forecasts and adequately schedules team members to meet operational needs.

Connaissances

Leadership

Communication

Taste evaluation

Team building

Formation

Culinary degree preferred

Outils

Microsoft Office

Description du poste

Levy Sector is seeking an Executive Sous Chef to lead culinary teams, execute menus per brand standards, and drive cost goals. You will maintain recipes, ensure safety and sanitation, and deliver show-quality food and hospitality across events.

The ideal candidate brings strong leadership, excellent communication, and hands-on culinary expertise. You will mentor sous chefs, schedule staff, manage inventory, and partner with operations to exceed guest expectations in a fast-paced venue