Stadium Sous Chef - Lead Culinary Excellence

Compass Group USA; Detroit (MI); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Levy is seeking a Sous Chef at one of the country’s premier stadium venues in Detroit, located at Ford Field. You will help execute high-quality cuisine, uphold recipe and presentation standards, and support culinary teams to ensure food safety and cost goals are met.

You will work with culinary leadership to deliver memorable experiences while guiding the team through daily operations and quality control. This role emphasizes collaboration and cost-conscious kitchen management.

Qualifications

• 2+ years of experience in a culinary management position.
• A 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.
• Achievements all assigned cost goals.
• Promotes a cooperative work climate, maximizing productivity and morale.
• Additional responsibilities, as needed.

Skills

Culinary management

Hospitality passion

Interpersonal skills

Financial understanding

Tech literacy

Education

Culinary degree (preferred)

Job description

Levy is seeking a Sous Chef at one of the country’s premier stadium venues in Detroit, located at Ford Field. You will help execute high-quality cuisine, uphold recipe and presentation standards, and support culinary teams to ensure food safety and cost goals are met.

You will work with culinary leadership to deliver memorable experiences while guiding the team through daily operations and quality control. This role emphasizes collaboration and cost-conscious kitchen management.