Executive Sous Chef — Peak-Event Culinary Leader

Levy Restaurants; Chicago (IL); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Parental Leave

Discount Marketplace

Job summary

Levy Restaurants at Soldier Field seeks an Executive Sous Chef to lead culinary operations, ensuring exceptional guest experience and adherence to safety, sanitation, and cost goals. The role requires a strong, creative leader capable of mentoring staff and driving culinary excellence in a high-volume sports/entertainment venue.

Candidate should bring a culinary degree, 3–5 years of experience, and ServSafe/HACCP credentials.

Qualifications

• Bachelor-level degree in culinary arts or related field.
• 3–5 years of relevant culinary experience.
• Mastery of multiple kitchen positions and stations.
• Knowledge of food cost and quality control.
• Excellent interpersonal and written/oral communication skills.
• ServSafe and/or HACCP certifications desired.

Responsibilities

• Assist Executive Chef to ensure sanitation, safety, and production standards.
• Motivate, train, and direct BOH staff to meet targets and client satisfaction.
• Mentor Sous Chefs to develop leadership and skills.
• Schedule team to meet operational needs and budgets.
• Prepare high-quality food with cost efficiency and consistent presentation.

Skills

Kitchen versatility

Quick thinking

Food cost control

Communication

Leadership and training

Education

B.S. in Culinary Arts

A.O.S. in Culinary Arts

Tools

ServSafe

HACCP

Job description

Levy Restaurants at Soldier Field seeks an Executive Sous Chef to lead culinary operations, ensuring exceptional guest experience and adherence to safety, sanitation, and cost goals. The role requires a strong, creative leader capable of mentoring staff and driving culinary excellence in a high-volume sports/entertainment venue.

Candidate should bring a culinary degree, 3–5 years of experience, and ServSafe/HACCP credentials.