Executive Sous Chef: Lead Kitchens & Creative Menus

Compass Group USA; Omaha (NE); On-site; USD 65,000 - 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, part of Compass Group USA, seeks an Executive Chef/Sous Chef to support kitchen operations and maintain safety and sanitation standards. You will guide staff, ensure quality and cost efficiency, and implement corporate culinary programs.

The role emphasizes leadership, food cost control, and collaboration with marketing and culinary teams to deliver premier hospitality experiences at sports and entertainment venues.

Qualifications

• Excellent interpersonal, customer service, and oral/written communication skills.
• Mastery of a wide variety of kitchen positions and stations.
• Knowledge of food cost and how it pertains to a kitchen, product and quality identification.
• Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification.

Responsibilities

• Assist Executive Chef to ensure sanitation, safety, production, and merchandising compliance.
• Motivate, train, and direct back-of-house staff to meet operational objectives.
• Ensure high quality food items are creatively prepared and cost effectively presented.
• Assist in planning, ordering, inventory, and food preparation.
• Support cost control and expenditure management for the account.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Interpersonal skills

Customer service

Oral/written communication

Foot-speed adaptability

Food presentation sensibility

Education

B.S. in Culinary Arts

A.O.S. in Culinary Arts

Tools

ServSafe

HACCP

Job description

Levy, part of Compass Group USA, seeks an Executive Chef/Sous Chef to support kitchen operations and maintain safety and sanitation standards. You will guide staff, ensure quality and cost efficiency, and implement corporate culinary programs.

The role emphasizes leadership, food cost control, and collaboration with marketing and culinary teams to deliver premier hospitality experiences at sports and entertainment venues.