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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Instapay
High interest savings
Associate Shopping Program
Health and Wellness Program
Discount Marketplace
Employee assistance program
Job Description
Levy is a renowned food and hospitality company with over 40 years of experience in delivering exceptional culinary experiences across the United States. Founded in Chicago as a delicatessen, Levy has grown into a leader in the Food, Beverage, and Retail industry, operating in more than 200 Entertainment, Sports, and Restaurant venues nationwide. The company is recognized for its creativity, custom strategies, impeccable service, and dedication to great food, making it a staple in stadiums, convention centers, and event venues. Levy is part of the Compass Group USA, which is committed to diversity, inclusion, and equal opportunity for all employees.... Show More
Job Requirements
- bachelor's degree in culinary arts or equivalent experience
- minimum 5 years of leadership experience in high-volume kitchens
- proven ability to oversee multiple kitchens
- strong technology skills
- excellent leadership capabilities
- knowledge of food safety and sanitation regulations
- ability to work in a fast-paced environment
- strong communication skills
Job Qualifications
- bachelor's degree in culinary arts or equivalent experience preferred
- minimum 5 years of leadership in high-volume kitchens
- convention center or high volume hotel banquet experience highly desirable
- proven success overseeing multiple kitchens within a single venue
- strong technology literacy
- excellent leadership and communication skills
- experience with menu development, food costing, and inventory management
- strong knowledge of food safety, sanitation, and large-scale kitchen operations
Job Duties
- plan regular and modified menus according to established guidelines
- follow standardized recipes, portioning and presentation standards
- complete and utilize daily production worksheets and waste log sheets
- taste completed meals to ensure quality
- train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation
- establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
- maintain inventory of food and non-food supplies
- make decisions regarding utilization of leftover food products within company guidelines
- comply with federal, state and local health and sanitation regulations
- follow facility, department, and company safety policies and procedures
- participate and attend departmental meetings, staff development, and professional programs
- lead and inspire culinary teams to deliver outstanding guest experiences
- ensure strict compliance with food safety and sanitation standards
- maintain recipes and ensure consistent execution of company standards
- manage food and labor costs to achieve operational goals
- forecast sales and develop pars, prep lists, and production schedules
- train, mentor, and equip team members for success
- collaborate with operations leadership to ensure seamless event execution
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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