Executive Sous Chef – Premium Club Dining

Compass Group USA; Baltimore (MD); On-site; USD 85,000 - 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, a Compass Group USA company, is seeking an Executive Sous Chef to support kitchen operations at M&T Bank Stadium in Baltimore. You will oversee culinary activities, ensure safety and sanitation, and direct meal preparation in line with corporate programs.

The role requires a culinary degree, 3–5 years of experience, strong food-cost awareness, and the ability to train and lead back-of-house staff. A comprehensive benefits package accompanies a salary of $85,000–$95,000.

Qualifications

• B.S. Degree in Culinary Arts or A.O.S. with training and 3–5 years of culinary experience.
• Mastery of a wide variety of kitchen positions.
• Strong knowledge of food cost and cost controls.
• Proficient computer skills (Word, Excel, PowerPoint, Outlook).
• Excellent interpersonal and communication skills.

Responsibilities

• Oversee kitchen operations and maintain safety and sanitation.
• Direct meal preparation and ensure quality presentation.
• Assist in planning, ordering, inventory, and cost controls.
• Roll out new culinary programs with marketing and culinary teams.
• Train and supervise back-of-house staff.

Skills

Culinary leadership

Food cost knowledge

Microsoft Office

Team training

Sanitation & safety

Education

Bachelor's Degree in Culinary Arts

A.O.S. in Culinary Arts with additional training

Tools

Microsoft Office Suite

Job description

Levy, a Compass Group USA company, is seeking an Executive Sous Chef to support kitchen operations at M&T Bank Stadium in Baltimore. You will oversee culinary activities, ensure safety and sanitation, and direct meal preparation in line with corporate programs.

The role requires a culinary degree, 3–5 years of experience, strong food-cost awareness, and the ability to train and lead back-of-house staff. A comprehensive benefits package accompanies a salary of $85,000–$95,000.