Premium Executive Sous Chef

Compass Group•Portland, OR

10h•$80,000 - $90,000•Onsite

About The Position

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. -As a Premium Executive Sous Chef with Levy at the Rose Quarter, 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 excellent quality 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.

Responsibilities

Assist the Executive Chef in overseeing all Premium Culinary operations throughout the arena, including suites, clubs, catering events, and player/staff dining.
Maintain a strong leadership presence during events, ensuring all culinary operations run smoothly and to the highest standard.
Lead and inspire a large, diverse culinary team by setting clear expectations, providing regular feedback, and cultivating a positive, high-performance kitchen culture.
Participate in recruiting, onboarding, and mentoring new culinary staff.
Empower team members to make informed decisions and escalate when needed.
Facilitate open, respectful communication between the Executive Chef, culinary team, front-of-house management and other departments.
Participate in daily pre-event briefings, production meetings, and post-event reviews to align operations.
Serve as a key liaison between the kitchen and service teams to ensure seamless guest experiences across all outlets.
Partner with front-of-house managers, guest experience teams, and arena operations to execute flawless events.
Work closely with marketing, sponsorship, and culinary innovation teams for special promotions and branded activations.
Support community engagement events, player meals, and charitable initiatives with culinary contributions when appropriate.
Demonstrate advanced culinary skills and a broad knowledge of global cuisines, flavor profiles, and modern cooking techniques.
Conceptualize and execute Instagram worthy dishes that captivate guests visually and create memorable dining experiences.
Collaborate with the marketing and guest experience teams to align menu offerings with fan engagement strategies, promotional campaigns, and brand partnerships.
Uphold high levels of food presentation, taste, and portion standards consistently across all event spaces.
Oversee food production and execution during NBA and WNBA games, concerts, and private events, adjusting operations based on attendance and client needs.
Respond quickly and effectively to last-minute requests and adapt to evolving event timelines, client preferences, and service challenges with composure and strategic thinking.
Identify issues before they impact service, whether related to staffing, inventory, prep timelines, or equipment.
Troubleshoot real-time kitchen challenges with a solutions-first mindset, minimizing disruptions to service.
Manage product ordering, receiving, storage, and inventory control in coordination with culinary and purchasing teams.
Monitor food costs, minimize waste, and ensure proper portioning to maintain profitability and meet budget goals.
Collaborate on vendor relationships and ingredient sourcing to ensure quality and consistency.
Ensure all culinary areas meet or exceed local health department regulations and internal food safety protocols.
Enforce and train staff on proper hygiene, cleaning procedures, allergen controls, and equipment safety.