Lead Sous Chef — Culinary Ops & Team Growth

Compass Group USA; Boulder (CO); On-site; USD 65,000 - 90,000; 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, seeks a Sous Chef to lead daily culinary operations in high-volume venues. You will manage kitchen staff, ensure menu execution, and uphold safety and quality standards.

You'll partner with executives to drive cost controls, staff development, and engaging guest experiences while mentoring teams to deliver culinary excellence across events. Applicants should have strong leadership, knowledge of food production, sanitation and food cost management, plus ServSafe

Qualifications

• Experience leading back-of-house staff in high-volume kitchens.
• Strong knowledge of menu planning and recipe execution.
• Ability to manage food costs and inventory.
• Commitment to Food Safety and health standards.
• ServSafe Certification preferred.

Responsibilities

• Assists in managing the day-to-day culinary operation and provides leadership to back-of-house associates.
• Coordinates and participates in the preparation and cooking of various menu items while ensuring quality and consistency standards are met.
• Assists with menu planning, recipe execution, and implementation of new culinary programs.
• Supervises, trains, coaches, and develops hourly culinary team members to support operational goals and team performance.
• Supports recruiting, onboarding, scheduling, performance management, and employee engagement initiatives within the culinary team.
• Ensures compliance with all food safety, sanitation, and workplace safety regulations, including Health Department standards and company policies.
• Assists with inventory management, purchasing, product ordering, and cost control initiatives.
• Monitors food, labor, and operating costs and implements corrective actions to achieve financial objectives.

Skills

Leadership

Staff management

Food production knowledge

Menu planning & recipe execution

Food cost management

Sanitation & safety

Communication skills

Job description

Levy, a Compass Group USA company, seeks a Sous Chef to lead daily culinary operations in high-volume venues. You will manage kitchen staff, ensure menu execution, and uphold safety and quality standards.

You'll partner with executives to drive cost controls, staff development, and engaging guest experiences while mentoring teams to deliver culinary excellence across events. Applicants should have strong leadership, knowledge of food production, sanitation and food cost management, plus ServSafe