Executive Sous Chef

Compass Group•Miami, FL

7d•Onsite

About The Position

As an Executive Sous Chef with Levy, you will be responsible for executing cuisine that exceeds guest expectations and providing strong leadership while delivering cost goals and living the 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

A culinary degree is preferred
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

Responsibilities

Executes menus in accordance with brand standards
Maintains recipes to meet core standards
Ensures that team members consistently deliver heartfelt hospitality to every guest, every time
Ensures team members have the tools necessary to complete their jobs
Ensures show quality standards are maintained at all times
Regularly obtains feedback from clients and guests to improve operations
Supports and communicates Levy initiatives
Responds and assist in any departmental guest service issues
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 in culinary areas for each event
Continually gains culinary expertise
Practices proper product control and handling of all inventory and equipment
Achieves daily sales and 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
Ensures team members adhere to Levy guidelines as stated in the team member training manual and employee handbook
Displays a positive attitude towards team members
Interviews, hires, trains, and develops 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 members
Assists fellow team members when necessary
Mentors Sous Chefs to improve their skills and leadership abilities
Other duties and responsibilities, as needed