Sous Chef - The Hand and The Eye

Compass Group

2d • $60,000 - $70,000

About The Position

Bring your culinary creativity to life! As a Sous Chef, you will lead back-of-house operations with precision and passion, ensuring that every plate exceeds expectations. You’ll support the Executive Chef in executing menu vision, training kitchen staff, and maintaining high standards in a fast-paced, guest-focused environment.

Requirements

• Degree in Culinary Arts or equivalent professional experience
• 3+ years of kitchen leadership in high-volume or upscale dining
• ServSafe or Food Handler Certification
• Proficient in kitchen equipment, food costing, and inventory management
• Ability to lead and inspire kitchen teams in a dynamic setting

Responsibilities

• Supervise culinary staff and daily back-of-house operations
• Execute menu items according to Levy culinary standards
• Maintain food safety and sanitation compliance at all times
• Assist in ordering, inventory, and cost control initiatives
• Train and mentor cooks, prep staff, and dish teams
• Collaborate with FOH leadership to deliver seamless service

Benefits

• Medical
• Dental
• Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Flexible Time Off Plan
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees