Global Cuisine Sous Chef — Lead Craft & Cost Control

Levy Restaurants; Baltimore (MD); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off Plan

Paid Parental Leave

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Levy Restaurants in Washington, D.C. seeks a Sous Chef to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values.

The position requires 2+ years in culinary management, a culinary degree preferred, and solid financial literacy. You will collaborate with teams to maintain quality standards and drive guest satisfaction.

Qualifications

• 2+ years of experience in a culinary management position.
• A culinary degree is preferred.
• High level of computer literacy.
• Understanding of financial concepts.
• Passion for hospitality, food, and retail.
• Excellent interpersonal and stakeholder management skills.

Responsibilities

• Establishes quality food and presentation standards.
• Ensures company guidelines and standards are communicated to team members.
• Ensures the kitchen team has the necessary equipment and supplies.
• Contributes to sales growth through product selection, execution, pricing and creative development.
• Achieves purchasing, scheduling and culinary standards.
• Promotes a cooperative work climate, maximizing productivity and morale.
• Additional responsibilities, as needed.

Skills

Culinary management

Computer literacy

Financial concepts

Hospitality passion

Stakeholder management

Education

Culinary degree

Job description

Levy Restaurants in Washington, D.C. seeks a Sous Chef to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values.

The position requires 2+ years in culinary management, a culinary degree preferred, and solid financial literacy. You will collaborate with teams to maintain quality standards and drive guest satisfaction.