Executive Sous Chef

Rogers, AR, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Weekend Shifts

Job Description

Compass Group Canada is a leading provider of foodservice and support services, recognized globally as part of Compass Group, the 6th largest employer in the world with over 625,000 employees. The company has a broad presence, operating in schools, colleges, hospitals, office buildings, senior living communities, tourist attractions, sports venues, remote camps, and military installations across Canada and more than 50 other countries worldwide. This extensive reach offers vast opportunities for growth, learning, and career advancement.

Levy Canada, a division of Compass Group, specializes in providing exceptional food and beverage experiences in over 200 locations across North America. ... Show More

Job Requirements

Minimum high school diploma or equivalent
5+ years of experience in culinary leadership roles
Valid food safety certification
Proven experience in a high-volume food service environment
Strong organizational and communication skills
Ability to manage and motivate a diverse team
Flexible availability to work evenings, weekends, and holidays

Job Qualifications

5+ years of progressive culinary leadership experience
Strong knowledge of food safety and large-scale food production
Ability to work evenings, weekends, holidays, and event-based schedules

Job Duties

The Executive Sous Chef supports the Executive Chef in leading all culinary operations within a fast-paced, high-volume NHL arena environment
This role is responsible for executional excellence, team leadership, food safety compliance, and operational readiness across Premium Clubs, Suites, Concessions, and Live Event hospitality
Lead and support culinary operations for NHL game days, concerts, and special events
This includes conducting daily briefings with the culinary team, confirming schedules, delegating tasks, and addressing employee or operational concerns
Manage Chef de Cuisines and support with performance management with the culinary team members
Ensure consistent execution of menus across Premium and Concession platforms
Oversee food production, plating standards, and service timing
Coach and develop Sous Chefs, cooks, and culinary team members
Support scheduling, labor efficiency, and event readiness
Ensure compliance with food safety, allergen management, HSQA, and COR standards
Assist with inventory control, ordering, and food cost management
Collaborate with Operations, Premium Services, and FOH leadership
Act as Manager-on-Duty when required

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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