EXECUTIVE CHEF I

Levy Sector Salary: $77,000-$82,000 Pay Grade: 14 Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy’s diverse portfolio includes award‑winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All‑Star Games. Job Summary It’s all about the food. The Executive Chef is the leader for all things culinary at Covenant Health Park— from setting the menu standards to training team members and being the face of Levy on social media. Food is a central part of the guest experience and the Executive chef is the visionary behind that food. The ideal candidate will be an experienced food and beverage leader, a great coach with commercial acumen, who can get the best out of people and continually drive operational performance and execution. Detailed Responsibilities Proactively coaching and motivating team members to deliver their best Identifying opportunities and driving improvements in both the food and financial performance Overseeing all aspects of a safe and sanitary culinary department Working closely with the purchasing and finance teams to develop an offer that delivers financially and delights our guests Building and developing the on‑site culinary team Working closely with the regional and home office culinary teams to continually evolve the food experience for guests Support efforts to drive revenue by participating in social media activities Overseeing equipment maintenance routines Ensuring the creation of appropriate par levels in line with sales forecasts Creating and distributing team member schedules in line with revenue forecasts Overseeing menu design and updates in line with food trends and internal data, cost of goods, and popularity Creating menu build diagrams Maintaining recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing Overseeing all routine kitchen management procedures including opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control Creating customized group sales/event menus in partnership with the sales teams Setting standards for chef table setups Creating prep sheets and line layout diagrams to ensure consistent and efficient food production Delivering training and coaching to team members on both the menu and general culinary skills Managing team member breaks to ensure the well‑being of all team members Attending location management team meetings to maintain and build collaboration with other departments Delivering pre‑shift meetings to set the tone for events Conducting progressive discipline with team members to address performance issues 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 Levy’s sanitation and safety core signatures Responding to emails, phone calls, and other communication in a timely manner Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines Partnering with the purchasing and operations teams to identify and proactively prevent loss of product Partnering with other departments and the regional team on community outreach programs Managing support travel by team members for other locations Managing the culinary department budget Other duties as assigned Job Requirements 5+ years of culinary leadership experience Ability to taste and evaluate food and beverage products Preferred culinary degree High level of computer literacy Understanding of financial concepts Passion for hospitality, food, and retail Excellent interpersonal and stakeholder management skills Experience in the use of social media preferred Benefits Medical Dental Vision Life Insurance / AD Disability Insurance Retirement Plan Flexible Time Off Plan Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. 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. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. #J-18808-Ljbffr