Executive Sous Chef, Catering - Wrigley Field

The Catering Executive Sous Chef supervises and directs the activities of kitchen staff, ensuring the efficient preparation and service of food for catering events. This position works closely with the Sr. and Executive Chef to maintain the highest standards of food quality, safety, and profitability. The role includes managing staff, developing recipes, controlling food costs, and ensuring compliance with all safety and sanitation guidelines.

Supervisory Responsibilities:

Oversee the work of kitchen staff, ensuring efficient and profitable foodservice operations

Support the Sr. Executive Chef in the management of all kitchen activities, including training, hiring and performance evaluations

Responsibilities include interviewing, hiring, training, assigning work, appraising performance rewarding, disciplining, addressing complaints, and resolving issues

Work with catering manager and front of house team of set up and execution

Essential Functions and Responsibilities:

Monitor kitchen staff during food preparation to ensure recipes, portion sizes and garnishing follow standards

Participate in menu planning and food utilization strategies, taking into account guest preferences, menu trends, seasonal availability and allergens

Control food costs by managing portion sizes and kitchen efficiency

Ensure compliance with sanitation standards, including ServSafe and safety regulations

Test cooked food for taste and quality, ensuring compliance with recipes

Develop special dishes and write detailed recipes

Review menus, analyze recipes, and calculate food, labor, and overhead costs, assigning prices to menu items with the Executive Chef

Train new cooks and familiarize them with kitchen practices

Estimate food consumption, requisition ingredients, and ensure the kitchen is stocked with necessary supplies

Enforce nutrition, safety, and merchandising standards in the kitchen

Address and resolve customer concerns

Assign and supervise cleaning tasks to maintain a clean and safe kitchen environment

Ensure the use of Webtrition for culinary standards and compliance

Schedule labor according to business needs and manage purchase compliance

Attend all culinary meetings as required

Uphold discipline to culinary programs and maintain adherence to culinary terminology

Skills and Experience:

A Culinary Degree is preferred

Minimum 3+ years of progressive culinary/kitchen management experience

Hands-on chef experience, especially in high-volume and complex foodservice operations

Comprehensive knowledge of food trends, sanitation, food cost controls, and presentation

Proficiency in Microsoft Office (Word, Excel, Powerpoint), email, and internet tools

Essential Food Safety Practices:

Must posses a valid Food Handler's Permit

Must have or be willing to obtain Servsafe Certification

Adhere to HACCP policies and procedures

Apply to Levy today!

Levy is a member of Compass Group USA

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Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Associates of Levy are offered many fantastic benefits.

Instapay (early access to your wages) and high interest savings both through the EVEN app

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_Levy.pdf