Sous Chef | Lee's Family Forum

Levy is a renowned leader in the sports and entertainment hospitality industry, recognized for its innovative approach and exceptional service standards. Established as a disruptor in defining the hospitality experience, Levy operates within a diverse portfolio that includes award-winning restaurants, iconic sports and entertainment venues, theaters, zoos, cultural institutions, and major high-profile events such as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and various all-star games for NHL, MLB, NBA, NFL, and MLS. The company prides itself on creating an environment that embraces diverse perspectives, fostering equal opportunity, fair treatment, and inclusive growth where employees are encouraged to be their authentic selves. Having twice been named one of the 10 most innovative companies in sports by Fast Company magazine and ranked among the top three Best Employers for Diversity in America by Forbes, Levy stands committed to its values of innovation, diversity, and continuous development.

This particular opportunity is for a Sous Chef I, a pivotal role in Levy's culinary team responsible for supporting the overall success of the food program and managing culinary functions across various locations. The Sous Chef I plays an integral role in every phase of the culinary operation, including planning menus, ordering supplies, managing inventory, and overseeing food preparation. This position requires strict adherence to client culture and guidelines, health department regulations, as well as Levy’s uncompromising standards for food quality, freshness, and presentation. The Sous Chef I supervises and motivates back-of-house associates, ensuring that food is prepared and cooked with excellence to meet the expectations of customers, clients, and management. This role demands a balance of leadership, culinary expertise, and operational management.

With a competitive salary range of $50,000 to $55,000, the Sous Chef I position at Levy offers an enriching environment where culinary professionals can thrive and grow. The company emphasizes teamwork, viewing its associates as family, which translates into a strong supportive culture. The role encompasses not only kitchen management and culinary creativity but also participation in launching new culinary concepts in collaboration with marketing and culinary teams. Additionally, the Sous Chef I assists in cost control measures and financial oversight essential for sustaining profitable operations.

Levy’s commitment to its employees goes beyond the workplace, offering a comprehensive benefits package designed to support the well-being and development of its team members. Benefits include medical, dental, and vision insurance, life and disability insurance, retirement plans, flexible time-off policies, paid parental leave, personal leave, an associate shopping program, and health and wellness programs among others. This holistic approach to employee care aligns with Levy’s broader goals of fostering a positive, inclusive, and rewarding work environment. The company is also committed to fair hiring practices, including consideration for applicants with criminal histories and compliance with relevant fair chance ordinances, reflecting its dedication to equity and second chances.

Joining Levy as a Sous Chef I means being part of a forward-thinking leader in hospitality that values innovation, inclusivity, and career development within an energizing and dynamic sector. This role offers experienced culinary professionals a chance to influence signature food programs at some of the nation’s most prestigious venues and events, bringing passion and leadership to the craft of hospitality.