Executive Sous Chef — Lead Menu Excellence & Team Growth

Compass Group USA; Cincinnati (OH); On-site; USD 65,000 - 95,000; 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 an Executive Sous Chef to lead culinary operations in a fast-paced hospitality setting at a major venue in Cincinnati. You will help execute cuisine that exceeds guest expectations while supporting leadership, operational goals, and Levy standards.

You will maintain recipes, ensure safety and sanitation, manage product and labor needs, and develop culinary team members as you expand culinary expertise and knowledge.

Qualifications

• Culinary degree preferred.
• Experience tasting and evaluating food and beverage products.
• Experience managing and developing culinary teams.
• Proficiency with Microsoft Office, including Word, Excel, and PowerPoint.
• Proficiency with Outlook email and internet-based business applications.

Responsibilities

• Executes menus in accordance with Levy and venue standards.
• Maintains recipes to meet established culinary standards.
• Ensures food quality and presentation standards are maintained throughout operations.
• Conducts daily walkthroughs of culinary areas for events.
• Maintains proper product control and handling of inventory and equipment.
• Achieves assigned sales and cost goals.
• Ensures safety, security, and sanitation standards are achieved.
• Forecasts and schedules team members according to operational needs.
• Plans product and equipment requirements based on anticipated business levels.
• Supports Levy initiatives and established steps of service.
• Responds to departmental guest service issues.
• Obtains feedback from clients and guests to identify opportunities for improvement.
• Interviews, hires, trains, and develops culinary team members in accordance with Levy guidelines.
• Mentors Sous Chefs to strengthen culinary and leadership capabilities.
• Uses performance management tools to provide guidance and feedback to team members.
• Supports effective communication between culinary leadership and team members.

Skills

Culinary leadership

Menu execution

Food safety

Microsoft Office

Outlook

Education

Culinary degree preferred

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Levy is seeking an Executive Sous Chef to lead culinary operations in a fast-paced hospitality setting at a major venue in Cincinnati. You will help execute cuisine that exceeds guest expectations while supporting leadership, operational goals, and Levy standards.

You will maintain recipes, ensure safety and sanitation, manage product and labor needs, and develop culinary team members as you expand culinary expertise and knowledge.