Senior Sous Chef: Lead Menu & Game Day Excellence

Compass Group USA; Minneapolis (MN); On-site; USD 70,000 - 100,000; 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 is the disruptor in defining the sports and entertainment hospitality experience, with Target Center as a key location. We seek a Sous Chef to provide direction and coaching to the culinary team, driving exceptional food and guest experiences.

The ideal candidate has 2+ years in culinary leadership, a passion for quality, and the ability to roll out new programs with the culinary team while managing costs and maintaining high sanitation and safety standards.

Qualifications

• 2+ years of experience in a culinary leadership position.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associates degree in Culinary Arts is preferred.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• 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 (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control
• 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 the 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
• 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 Levys sanitation and safety Core Signatures
• Supporting other Levy locations, as needed
• Performs other duties as assigned.

Skills

Culinary leadership

Menu planning

Staff coaching

Cost control awareness

Food safety knowledge

Education

Associates degree in Culinary Arts

ServSafe certification (preferred)

Tools

MS Excel

Job description

Levy is the disruptor in defining the sports and entertainment hospitality experience, with Target Center as a key location. We seek a Sous Chef to provide direction and coaching to the culinary team, driving exceptional food and guest experiences.

The ideal candidate has 2+ years in culinary leadership, a passion for quality, and the ability to roll out new programs with the culinary team while managing costs and maintaining high sanitation and safety standards.