Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,500.00 - $95,700.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
flexible time off plan
Paid parental leave
holiday time off
Personal Leave
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Job Description
Levy is a pioneering company that has transformed the sports and entertainment hospitality landscape, establishing itself as a market leader highly regarded for innovation and excellence. Recognized twice by Fast Company magazine as one of the 10 most innovative companies in sports and ranked by Forbes as one of the top three Best Employers for Diversity in America, Levy stands at the forefront of creating memorable and high-quality hospitality experiences. The company manages a diverse portfolio that includes award-winning restaurants, iconic sports and entertainment venues, zoos, cultural institutions, theaters, convention centers, and major events such as the Super Bowl, Grammy... Show More
Job Requirements
- Bachelor's degree in Culinary Arts or related field preferred
- Minimum 5 years of progressive culinary management experience
- Food safety manager certification required
- Strong knowledge of food cost management
- Experience in labor forecasting
- Proficiency in Microsoft Office Suite and recipe management software
- Ability to lead and mentor diverse culinary teams
Job Qualifications
- Bachelor's degree in Culinary Arts or related field preferred
- Minimum 5 years of progressive culinary management experience
- Strong understanding of food cost management and labor forecasting
- Proficiency in Microsoft Office Suite and recipe management software
- Food Safety Manager Certification required
Job Duties
- Lead all culinary operations and kitchen teams to deliver Levy's standard of excellence
- Develop and execute event and seasonal menus aligned with client and venue standards
- Ensure all food safety, sanitation, and quality standards are met and exceeded
- Oversee procurement, cost control, and inventory management systems
- Mentor, train, and develop Sous Chefs and culinary team members
- Collaborate with operations and sales teams to achieve budget and service goals
- Maintain a culture of innovation, inclusivity, and culinary excellence
Job Qualifications
Experience
Expert Level (7+ years)