Executive Sous Chef

Compass Group•Mason, OH

About The Position

As an Executive Sous Chef with Levy, your primary responsibility is to execute cuisine that exceeds guest expectations while providing strong leadership and delivering cost goals. You will maintain recipes to meet core standards, ensure safety and sanitation compliance, and guarantee show-quality food and presentations in all areas. The ideal candidate is a creative problem-solver with passion, enthusiasm, and fresh ideas, capable of working independently and managing both upward and downward.

Requirements

Culinary degree preferred.
Ability to taste and evaluate food and beverage products.
Strong communication skills with management, guests, and team members.
Proven ability to build and manage a successful team.
Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and Internet tools.

Responsibilities

Execute menus in accordance with brand standards.
Maintain recipes to meet core standards.
Ensure team members consistently deliver heartfelt hospitality.
Provide team members with the tools necessary to complete their jobs.
Maintain show-quality standards at all times.
Obtain regular feedback from clients and guests to improve operations.
Support and communicate Levy initiatives.
Respond to and assist in resolving guest service issues.
Hold team accountable to steps of service for exceptional guest experiences.
Conduct daily walkthroughs in culinary areas for each event.
Practice proper product control and inventory handling.
Achieve daily sales and assigned cost goals.
Ensure compliance with security, safety, and sanitation standards.
Forecast and schedule team members to meet operational needs.
Plan operations to ensure adequate products and equipment for anticipated business levels.
Interview, hire, train, and develop team members according to Levy guidelines.
Mentor Sous Chefs to improve skills and leadership abilities.
Promote a cooperative work climate, maximizing productivity and morale.
Other duties as assigned.