Salary : $65,000 - $75,000 - 12% Annual BONUS

Job Summary

As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our 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.

Detailed Responsibilities

* Executes menus in accordance to 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

Job 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