Senior Sous Chef - Nationals Park

 

 

Position Title: Senior Sous Chef - Nationals Park

Pay Range: [[cust_StartingPayRate]] to [[cust_MaxPayRate]] 

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Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!

 

Are you looking for a job with competitive wages, one in which you can learn and grow and be a part of a great team?  We're hiring!  Great team member perks like Instapay (early access to your wages) and high interest savings both through the EVEN app.

 

From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country.

 

For more information on what we are about as a company, check us out by following the link below: http://www.levyrestaurants.com/who-we-are/
 

Job Summary

Working as the Senior Sous Chef, you will be responsible for the successful operation of a Culinary Department within Nationals Park. Reporting to the Executive Chef. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. 

 

Key Responsibilities:

• Manages cost controls and control expenditures for the account
• Plans and creates menus in partnership with Executive Chef
• Leads assigned kitchen participation in the Nationals Park guest satisfaction, speed of service, and facilities programs/activities
• Develops, empowers, and takes care of peers and organizational reports so they can bring their best selves to their roles every day
• Delivers on annual metrics including margin improvement, cost control, and waste management with zero unsatisfactory health department ratings
• Leads change management with a continuous improvement mindset while creating memorable hospitality experiences
• Lives and leads the demonstration of care for our people, guests, communities, and planet
• Owns the training, execution, and sustainment of culinary programs and development initiatives in partnership with HR and culinary leadership

 

Qualifications:

• A.S. or four years equivalent sous chef experience
• Three years of progressive culinary/kitchen management/supervisory experience
• Two years of leading batch cooking experience
• Two years of applied experience related to food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Two years experience managing effective schedules, weekly timecard accuracy, and managing employee availability
• Serve Safe Certified with experience traning, coaching, and maintaining standards
• Must be proficient in Microsoft Office (Word, Excel and Power Point), Outlook Email/ Calendar/ Meeting, and navigating web applications

 

Preferred Qualifications:

• High volume, complex foodservice operations experience - highly desirable