Executive Sous Chef - Soldier Field

Job Summary

As an Executive Sous Chef with Levy at Soldier Field, 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.

Key Responsibilities:

• Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements
• Ensures that all security, safety, and sanitation standards are achieved
• Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors
• Mentors Sous Chefs to improve their skills and leadership abilities
• Forecasts and adequately schedules team members to meet operational needs and desired targets
• Ensures that high quality food items are creatively prepared and presented in a cost effective manner
• Maintains recipes to meet core standards
• Ensures show quality standards are maintained at all times
• Supports and communicates Levy initiatives
• Assists in all phases of planning, ordering, inventory, and food preparation
• Supports the management of cost controls and control expenditures for the account
• Rolls out new culinary programs in conjunction with the marketing and culinary teams
• Responds and assist in any departmental guest service issues
• Ensures team members have the tools necessary to complete their jobs
• Executes preventive maintenance schedule as set forth by Director of Operations
• Conducts daily walkthroughs in culinary areas for each event
• Continually gains culinary expertise
• Promotes a cooperative work climate, maximizing productivity and morale
• Conducts regularly scheduled meetings to ensure lines of communication are open between management and team members
• Interviews, hires, trains, and develops team members according to Levy guidelines
• Performs other duties as assigned

Qualifications:

• B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training
• 3-5 years of relevant culinary experience
• Mastery of a wide variety of kitchen positions and stations
• Ability to think on their feet, as well as create, produce, and serve on the fly
• Knowledge of food cost and how it pertains to a kitchen, product and quality identification
• Excellent interpersonal, customer service, and oral/written communication skills
• Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification
• Demonstrated understanding of current culinary market/trends and creative food presentation preferred