Executive Sous Chef - Player Dining, Sloan Park

Compass Group•Mesa, AZ

10d•Onsite

About The Position

The Executive Sous Chef - Player Dining is responsible for executing high-performance culinary operations that support the nutritional, performance, and recovery needs of professional athletes and team personnel. This role partners closely with the team dietitian to ensure menus align with approved nutrition standards, dietary restrictions, and performance objectives. The Executive Sous Chef upholds the highest standards of food quality, consistency, sanitation, and professionalism in a player-facing environment where attention to detail, discretion, and accountability are essential. This position provides hands-on culinary leadership, ensures compliance with Levy standards and local health regulations, and promotes a culture of excellence within the Player Dining operation.

Requirements

Ability to taste and evaluate food and beverage products
Able to communicate effectively with the management team, guests, and team members
Team builder and ability to successfully manage and develop a team
Must be experienced with Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet

Nice To Haves

A culinary degree is preferred

Responsibilities

Execute Player Dining menus in collaboration with the team dietitian, ensuring compliance with approved nutrition plans and dietary requirements
Prepare and present food to consistently high quality, freshness, and presentation standards
Develops and documents recipes to meet expectations of the dietician and staff
Ensure team members have the tools necessary to complete their jobs
Maintain a clean, organized, and professional kitchen and service environment at all times
Regularly obtains feedback from clients, dietician, and players
Holds team accountable to steps of service to deliver great guest service
Executes preventive maintenance schedule as set forth by Director of Operations
Conducts daily walkthroughs of all culinary areas
Practices proper product control and handling of all inventory and equipment
Achieves daily assigned cost goals
Ensures that all security, safety, and sanitation standards are achieved
Employs good safety and sanitation practices
Forecasts and adequately schedules team members to meet operational needs and desired targets
Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels
Displays a positive attitude towards team members, Cubs staff, and players
Interviews, hires, trains, and develop team members according to Levy guidelines
Conducts regularly scheduled meetings to ensure lines of communication are open between management and team members
Promotes a cooperative work climate, maximizing productivity and morale
Uses all performance management tools to provide guidance and feedback to team
Able source product with purchasing that is requested by the dietician in a timely manner
Able to meet deadlines set by dietician and team
Able to pivot on last minute requests for the players development
Maintain open communication with the Director of operations and executive chef