Executive Sous Chef - Soldier Field

Compass Group•Chicago, IL

4d•$90,000 - $100,000•Onsite

About The Position

As an Executive Sous Chef with Levy at Soldier Field, your primary responsibility will be to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. The ideal candidate will be a creative problem-solver who brings passion, enthusiasm and fresh ideas with the ability to work independently and have the capacity to manage up and down.

Requirements

B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training
3-5 years of relevant culinary experience
Mastery of a wide variety of kitchen positions and stations
Ability to think on their feet, as well as create, produce, and serve on the fly
Knowledge of food cost and how it pertains to a kitchen, product and quality identification
Excellent interpersonal, customer service, and oral/written communication skills
Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification

Nice To Haves

Demonstrated understanding of current culinary market/trends and creative food presentation preferred

Responsibilities

Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements
Ensures that all security, safety, and sanitation standards are achieved
Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors
Mentors Sous Chefs to improve their skills and leadership abilities
Forecasts and adequately schedules team members to meet operational needs and desired targets
Ensures that high quality food items are creatively prepared and presented in a cost effective manner
Maintains recipes to meet core standards
Ensures show quality standards are maintained at all times
Supports and communicates Levy initiatives
Assists in all phases of planning, ordering, inventory, and food preparation
Supports the management of cost controls and control expenditures for the account
Rolls out new culinary programs in conjunction with the marketing and culinary teams
Responds and assist in any departmental guest service issues
Ensures team members have the tools necessary to complete their jobs
Executes preventive maintenance schedule as set forth by Director of Operations
Conducts daily walkthroughs in culinary areas for each event
Continually gains culinary expertise
Promotes a cooperative work climate, maximizing productivity and morale
Conducts regularly scheduled meetings to ensure lines of communication are open between management and team members
Interviews, hires, trains, and develops team members according to Levy guidelines
Performs other duties as assigned