Executive Sous Chef

7 days ago

Chicago, Illinois, United States Compass Group USA Full time
About the Role

As an Executive Sous Chef with Compass Group USA, you will play a critical role in delivering exceptional culinary experiences to our guests. We are seeking a highly skilled and experienced culinary professional to join our team and contribute to the success of our hospitality and event management operations.

Key Responsibilities
  • Execute menus in accordance with brand standards and ensure consistency in food quality and presentation.
  • Maintain recipes to meet core standards and ensure that all safety and sanitation standards are met.
  • Lead a team of culinary professionals to deliver heartfelt hospitality to every guest, every time.
  • Ensure that team members have the tools necessary to complete their jobs and maintain show quality standards at all times.
  • Regularly obtain feedback from clients and guests to improve operations and support Levy initiatives.
  • Respond and assist in any departmental guest service issues and hold team accountable to steps of service to deliver great guest service.
  • Execute preventive maintenance schedule as set forth by Director of Operations and conduct daily walkthroughs in culinary areas for each event.
  • Continually gain culinary expertise and practice proper product control and handling of all inventory and equipment.
  • Achieve daily sales and assigned cost goals and ensure that all security, safety, and sanitation standards are achieved.
  • Employ good safety and sanitation practices and forecast and adequately schedule team members to meet operational needs and desired targets.
  • Provide operational planning to ensure adequate products and equipment are ordered for anticipated business levels and ensure team members adhere to Levy guidelines as stated in the team member training manual and employee handbook.
  • Display a positive attitude towards team members and interview, hire, train, and develop team members according to Levy guidelines.
  • Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members and promote a cooperative work climate, maximizing productivity and morale.
  • Use all performance management tools to provide guidance and feedback to team members and assist fellow team members when necessary.
  • Mentor Sous Chefs to improve their skills and leadership abilities and perform other duties and responsibilities as needed.
Requirements
  • A culinary degree is preferred.
  • 3-5 years of relevant culinary management experience in a high-volume atmosphere.
  • Ability to taste and evaluate food and beverage products.
  • Ability 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.

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