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Executive Sous Chef

2 months ago

Milwaukee, Wisconsin, United States Compass Group, North America Full time
About the Role

We are seeking a highly skilled and experienced Executive Sous Chef to join our team at Compass Group, North America. As a key member of our culinary team, you will be responsible for executing menus that exceed guest expectations and providing strong leadership while delivering cost goals and living our company vision and values.

Key Responsibilities
  • Execute menus in accordance with brand standards and maintain recipes to meet core standards.
  • Ensure that team members consistently deliver exceptional guest service and maintain show quality standards at all times.
  • Regularly obtain feedback from clients and guests to improve operations and support and communicate Levy initiatives.
  • Respond to and assist in any departmental guest service issues and hold team members 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 and the ability to taste and evaluate food and beverage products.
  • Able to communicate effectively with the management team, guests, and team members and a team builder with the ability to successfully manage and develop a team.
  • Must be experienced with Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet.