Executive Sous Chef: Lead High-Impact Culinary Ops

Compass Group USA; Charlotte (NC); On-site; USD 55,000 - 75,000; 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 a skilled Sous Chef to support the Executive Chef in overseeing kitchen operations and maintaining a safe, sanitary work environment. You will prepare meals in line with corporate programs and guidelines.

Key responsibilities include sanitation compliance, staff training, cost-conscious meal preparation, inventory management, and rolling out new culinary programs with the culinary and marketing teams.

Qualifications

• B.S. Degree in Culinary Arts or related field; or A.O.S. Degree in Culinary Arts with additional training
• 3–5 years of relevant culinary experience
• Mastery of a wide variety of kitchen positions and stations
• Ability to think on their feet and create/produce on the fly
• Knowledge of food cost and how it pertains to a kitchen, product and quality identification
• Excellent interpersonal, customer service, and oral/written communication skills
• Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification
• Demonstrated understanding of current culinary market/trends and creative food presentation preferred

Responsibilities

• Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements
• Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors
• Ensures that high quality food items are creatively prepared and presented in a cost effective manner
• Assists in all phases of planning, ordering, inventory, and food preparation
• Supports the management of cost controls and control expenditures for the account
• Rolls out new culinary programs in conjunction with the marketing and culinary teams
• Performs other duties as assigned

Skills

Culinary experience

Kitchen management

Sanitation knowledge

Communication skills

ServSafe HACCP

Education

Culinary degree required

Job description

Levy is seeking a skilled Sous Chef to support the Executive Chef in overseeing kitchen operations and maintaining a safe, sanitary work environment. You will prepare meals in line with corporate programs and guidelines.

Key responsibilities include sanitation compliance, staff training, cost-conscious meal preparation, inventory management, and rolling out new culinary programs with the culinary and marketing teams.