Executive Sous Chef: Lead High-Volume Stadium Cuisine

Levy Restaurants; Philadelphia (Philadelphia County); On-site; USD 80,000 - 87,000; Full time

Job summary

Levy is seeking an Executive Sous Chef to lead a high-volume culinary operation in the Washington, DC area, onsite at Northwest Stadium region’s venue. You will deliver cuisine that wows, uphold food safety standards, and inspire your team to consistently exceed guest expectations.

You will manage recipes, train staff, forecast needs, and collaborate with the Area Chef and Director of Operations. This role requires flexibility, travel up to 30%, and a passion for excellence.

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.

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.
• Hire, train and mentor culinary team members.
• Support the Area Chef and the Director of Operations in preventive maintenance planning.
• Must be able to work a flexible schedule - including days, evenings, weekends and holidays.
• Able to travel up to 30% of the time

Skills

Executive Sous Chef experience

Culinary degree

Food quality evaluation

Team communication

Kitchen staff development

Microsoft Office proficiency

Education

Culinary degree

Job description

Levy is seeking an Executive Sous Chef to lead a high-volume culinary operation in the Washington, DC area, onsite at Northwest Stadium region’s venue. You will deliver cuisine that wows, uphold food safety standards, and inspire your team to consistently exceed guest expectations.

You will manage recipes, train staff, forecast needs, and collaborate with the Area Chef and Director of Operations. This role requires flexibility, travel up to 30%, and a passion for excellence.