Stadium Sous Chef I — Culinary Leader & Innovator

Compass Group USA; Detroit (MI); On-site; USD 52,000 - 68,000; 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

Flexible Spending Accounts (FSAs)

Job summary

Levy in Detroit seeks a Sous Chef I to support overall success of the food program, overseeing culinary functions and ensuring quality, freshness, and presentation. You will assist in planning, ordering, inventory, and compliance with Health Department regulations and client standards.

The role manages back-of-house associates, trains staff, and drives cost controls while upholding Levy's culture of excellence in a premier sports and entertainment venue.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• 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.

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.

Skills

Culinary experience

Supervisory/Leadership

MS Office/Excel

Education

Associate degree in Culinary Arts

Tools

MS Office

Excel

Job description

Levy in Detroit seeks a Sous Chef I to support overall success of the food program, overseeing culinary functions and ensuring quality, freshness, and presentation. You will assist in planning, ordering, inventory, and compliance with Health Department regulations and client standards.

The role manages back-of-house associates, trains staff, and drives cost controls while upholding Levy's culture of excellence in a premier sports and entertainment venue.