Senior Executive Chef - Menu & Culinary Leader

Compass Group USA; Kansas City (MO); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

FSAs

Health and Wellness Programs

Job summary

Levy, a leader in sports and entertainment hospitality, seeks a Senior Executive Chef to oversee culinary operations across a unit ensuring on-trend, safe and sanitary food production. You will own menu development, inventory, purchasing, food cost controls and staff development.

You will develop high culinary standards for retail, dining and catering, train and lead the local team, and drive CSR, seasonality and quality.

Qualifications

• Culinary degree preferred and progressive leadership in a kitchen setting.
• Bachelor's degree in Food Services Technology/Management or related field preferred.
• Three to five years of progressive culinary or kitchen management experience.
• Experience planning and managing catering events from a culinary perspective.

Responsibilities

• Develop high culinary standards for our retail, board meals, dining and catering operations.
• Trains, develops and provides inspirational leadership to local culinary team.
• Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus.
• Analyzes ongoing performance and trends in the local operation and drives improvements.
• Demonstrates a complete understanding of daily menu items and explains them to customers accurately.

Skills

Culinary degree

Bachelor's degree

Kitchen management

Catering events

Leadership

Food knowledge

Computer skills

Communication

Education

Culinary degree

Bachelor's Degree in Food Services Technology/Management

Job description

Levy, a leader in sports and entertainment hospitality, seeks a Senior Executive Chef to oversee culinary operations across a unit ensuring on-trend, safe and sanitary food production. You will own menu development, inventory, purchasing, food cost controls and staff development.

You will develop high culinary standards for retail, dining and catering, train and lead the local team, and drive CSR, seasonality and quality.