Sous Chef

Sous Chef

The Sous Chef is responsible for supporting the overall success of the culinary operation by overseeing daily kitchen activities and ensuring the delivery of high-quality food and exceptional guest experiences. This position assists with menu execution, food preparation, inventory management, ordering, cost controls, and team development. The Sous Chef serves as a culinary leader by coaching and developing team members, enforcing food safety and sanitation standards, and maintaining Levy's commitment to quality, innovation, and hospitality excellence.

Essential Duties and Responsibilities:

• Assist in leading and directing daily culinary operations, including food preparation, production, and execution.
• Support menu planning, recipe development, and implementation of seasonal and special event offerings.
• Ensure food quality, consistency, presentation, and portion standards are maintained at all times.
• Monitor inventory levels, assist with ordering, and support cost control initiatives related to food and labor.
• Train, coach, and develop culinary team members while promoting a positive and inclusive work environment.
• Ensure compliance with company policies, health department regulations, food safety standards, and sanitation practices.
• Collaborate with Operations, Marketing, and Culinary leadership to execute new programs and initiatives.
• Assist with scheduling, productivity management, and staffing needs to support business demands.
• Maintain a clean, organized, and safe kitchen environment.
• Support catering, concessions, premium dining, and special event operations as needed.
• Perform other duties and responsibilities as assigned.

Qualifications:

• Minimum of 3-5 years of progressive culinary experience, including at least 1-2 years in a supervisory or leadership role.
• Experience in high-volume restaurants, hotels, sports and entertainment venues, corporate dining, catering, or related food service environments preferred.
• Strong knowledge of food preparation techniques, sanitation practices, inventory management, and food cost controls.
• Demonstrated leadership skills with the ability to motivate, coach, and develop team members.
• Strong organizational skills with the ability to prioritize multiple tasks in a fast-paced environment.
• Knowledge of food safety regulations, and local health department requirements.
• ServSafe Manager Certification or ability to obtain certification within a designated timeframe.
• Proficiency with Microsoft Office applications, including Excel, Word, and Outlook.
• Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
• Ability to work nights, weekends, holidays, and event-based schedules as business needs require.

Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.