Executive Chef

Compass Group•Indianapolis, IN

43d•$105,000

About The Position

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 the location – from setting menu standards to training team members and serving as 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.

Requirements

5+ years of leadership experience in a culinary leadership position
Ability to taste and evaluate food and beverage products
High level of computer literacy
Understanding of financial concepts
Passion for hospitality, food, and retail
Excellent interpersonal and stakeholder management skills

Nice To Haves

A culinary degree is preferred
Experience in the use of social media is preferred

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 members' schedules in line with revenue forecasts
Overseeing menu design and updates in line with food trends and internal data, cost of goods, and popularity
Creation of menu build diagrams
Maintenance of recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing
Overseeing all routine kitchen management procedures, including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control
Creation of customized group sales/event menus in partnership with the sales teams
Setting standards for chef table setups
Creation of 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
Management of 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
Delivery of pre-shift meetings to set the tone for events
Conducting progressive discipline with team members to address any issues in relation to performance
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
Management of the culinary department budget
Other duties as assigned