Sous Chef — Global Flavors & Museum Kitchen Leader

Compass Group USA; Baltimore (MD); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

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

FSAs

Job summary

Levy, the national hospitality leader, is seeking a Sous Chef for the Explorers Eatery at the National Geographic Museum in Washington, DC. This role focuses on executing cuisine that meets guest expectations and providing strong leadership while achieving cost goals.

You will establish quality standards, manage kitchen operations, and collaborate with teams to drive sales through product selection, pricing, and creative development.

Qualifications

• 2+ years in a culinary management role.
• 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.
• Achieves all assigned cost goals.
• Promotes a cooperative work climate, maximizing productivity and morale.

Skills

Culinary management

Computer literacy

Financial concepts

Hospitality passion

Interpersonal skills

Stakeholder management

Education

Culinary degree

Job description

Levy, the national hospitality leader, is seeking a Sous Chef for the Explorers Eatery at the National Geographic Museum in Washington, DC. This role focuses on executing cuisine that meets guest expectations and providing strong leadership while achieving cost goals.

You will establish quality standards, manage kitchen operations, and collaborate with teams to drive sales through product selection, pricing, and creative development.