Lead Sous Chef: Culinary Leadership for Premier Venues

Compass Group USA; Greenville (SC); Sur place; USD 42 000 - 62 000; Plein temps

Avantages offerts par ce poste

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off Plan

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Résumé du poste

Levy, a leader in sports and entertainment hospitality, is seeking a Sous Chef to lead the culinary team at our location. This central leadership role provides direction and coaching to drive exceptional food and guest experiences.

The ideal candidate has 2+ years in culinary leadership, a culinary degree preferred, strong financial acumen, and superb interpersonal skills. Join Levy to help uphold our standards and support multiple venues.

Qualifications

• 2+ years of experience in a culinary leadership 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.

Responsabilités

• Proactively coaching and motivating team members to deliver their best.
• Identifying opportunities and driving improvement in our location operations.
• Monitoring quality and sanitation standards.
• Delivering against our financial goals and budgets.
• Setting the standard for culinary excellence.
• Overseeing equipment maintenance routines.
• Communicating and monitoring par levels.
• Supporting the creation of menu build diagrams and monitoring output to ensure standards are adhered to.
• Ensuring all routine kitchen management procedures are adhered to including opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control.
• Creation of menu specifications, as needed.
• Setting standards for chef table setups.
• Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production.
• Performing daily line checks to verify quality and flavor standards.
• Leading game day culinary operations.
• Managing end-of-month inventory, in partnership with purchasing team, to ensure the accurate recording of stock.
• Proactively monitoring and managing food waste to help drive the cost of food.
• Delivering training and coaching to team members on both the menu and general culinary skills.
• Management of employee breaks to ensure the well-being of all team members.
• Delivery of pre-shift meetings to set the tone for events.
• Conducting corrective action with team members to address any issues in relation to performance.
• Completing onboarding and orientation for new members of the Culinary team.
• Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy’s sanitation and safety Core Signatures.
• Supporting other Levy locations, as needed.
• Supporting the maintenance and update of recipes.
• Management of culinary department budget.
• Other duties, as assigned

Connaissances

Culinary leadership

Financial concepts

Computer literacy

Hospitality passion

Interpersonal skills

Stakeholder management

Formation

Culinary degree (preferred)

Outils

Point-of-sale systems

Description du poste

Levy, a leader in sports and entertainment hospitality, is seeking a Sous Chef to lead the culinary team at our location. This central leadership role provides direction and coaching to drive exceptional food and guest experiences.

The ideal candidate has 2+ years in culinary leadership, a culinary degree preferred, strong financial acumen, and superb interpersonal skills. Join Levy to help uphold our standards and support multiple venues.