Executive Sous Chef

Compass Group•Kansas City, MO

2d•$80,000 - $90,000

About The Position

The Executive Sous Chef supports culinary leadership and execution across Arrowhead Stadium’s food and beverage operations. This position executes menus in accordance with Levy brand standards, maintains recipes and food presentation standards, and helps ensure culinary teams have the products, equipment, and direction necessary for successful events. The Executive Sous Chef oversees food quality, product control, inventory handling, safety, sanitation, scheduling, and operational planning while supporting established sales and cost goals. The role also interviews, hires, trains, develops, and mentors culinary team members, including Sous Chefs, and works with leadership to continuously improve culinary operations and the guest experience. These responsibilities are grounded in Levy’s existing Executive Sous Chef description.

Requirements

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.
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.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.
Levy maintains a drug-free workplace.

Responsibilities

Executes menus in accordance with Levy brand standards.
Maintains recipes and core culinary standards.
Conducts walkthroughs of culinary areas for events.
Ensures food quality and presentation standards are maintained.
Practices proper product control and handling of inventory and equipment.
Ensures safety, security, and sanitation standards are achieved.
Provides operational planning to ensure adequate products and equipment are available.
Schedules culinary team members according to operational needs.
Addresses departmental guest-service issues.
Supports culinary team members during event preparation and execution.
Achieves assigned sales and cost goals while supporting culinary quality.
Develops culinary expertise and maintains food knowledge.
Interviews, hires, trains, and develops culinary team members according to Levy guidelines.
Mentors Sous Chefs to strengthen culinary and leadership capabilities.
Uses performance-management tools to provide guidance and feedback.
Maintains open communication between management and culinary team members.
Supports and communicates Levy initiatives.
Ensures team members adhere to applicable Levy guidelines, training standards, and procedures.
Obtains feedback from clients and guests to identify opportunities for operational improvement.
Promotes efficient culinary operations while maintaining Levy food quality and hospitality standards.