Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $65,000.00
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 renowned leader and innovator in the sports and entertainment hospitality industry, recognized for redefining the guest experience across a diverse portfolio that includes award-winning restaurants, iconic venues, cultural institutions, theaters, and major sporting events. The company stands out not only for its exceptional culinary and hospitality services but also for its commitment to diversity, equal opportunity, and inclusive workplace culture. With accolades such as being named one of Fast Company magazine's 10 most innovative sports companies and one of Forbes' top three Best Employers for Diversity in America, Levy emphasizes a work environment where employees can authentically shine, learn, and grow together. Levy is a member of Compass Group USA and offers a comprehensive set of benefits to support its employees' personal and professional lives. The position offered is a full-time Sous Chef role at the Target Center, with a competitive salary range of $55,000 to $65,000 annually.
The Sous Chef at Levy's Target Center plays a pivotal leadership role within the culinary team, guiding and mentoring team members to deliver exemplary food quality and an outstanding guest experience. This position requires an experienced culinary professional who is passionate about food excellence and hospitality. The Sous Chef collaborates closely with culinary and marketing teams to implement new culinary programs, coordinate menu planning, and manage cost controls. Supervising kitchen operations, the Sous Chef ensures strict adherence to quality, sanitation, safety, and operational standards. They are responsible for coaching and motivating the team, managing food waste, overseeing equipment maintenance, conducting inventory, and driving ongoing improvements in culinary processes.
Beyond daily kitchen management, the Sous Chef leads culinary operations on game days and special events, ensuring consistency in food production and presentation. They also facilitate team training, conduct performance reviews, complete onboarding for new staff, and maintain compliance with Levy’s Core Signatures for sanitation and safety. This role demands strong leadership, culinary expertise, and operational acumen, combined with the ability to foster a positive and productive work environment. It offers an exciting opportunity to contribute to the success of high-profile events and venues, while being part of a company that values diversity, innovation, and employee development.
The Sous Chef at Levy's Target Center plays a pivotal leadership role within the culinary team, guiding and mentoring team members to deliver exemplary food quality and an outstanding guest experience. This position requires an experienced culinary professional who is passionate about food excellence and hospitality. The Sous Chef collaborates closely with culinary and marketing teams to implement new culinary programs, coordinate menu planning, and manage cost controls. Supervising kitchen operations, the Sous Chef ensures strict adherence to quality, sanitation, safety, and operational standards. They are responsible for coaching and motivating the team, managing food waste, overseeing equipment maintenance, conducting inventory, and driving ongoing improvements in culinary processes.
Beyond daily kitchen management, the Sous Chef leads culinary operations on game days and special events, ensuring consistency in food production and presentation. They also facilitate team training, conduct performance reviews, complete onboarding for new staff, and maintain compliance with Levy’s Core Signatures for sanitation and safety. This role demands strong leadership, culinary expertise, and operational acumen, combined with the ability to foster a positive and productive work environment. It offers an exciting opportunity to contribute to the success of high-profile events and venues, while being part of a company that values diversity, innovation, and employee development.
Job Requirements
- Education equivalent to a high school diploma or higher
- Minimum of 2 years experience in a culinary leadership position
- Experience in restaurants, hotels, corporate dining, education, military, health care, or related food service operations
- Knowledge of food and industry trends focusing on quality, production, sanitation, safety, food cost controls, and presentation
- Ability to set up and distribute production sheets
- Strong supervisory, leadership, training, management, and coaching skills
- ServSafe or Department of Health Certification preferred
- Computer literacy including Microsoft Office suite with Excel proficiency
- Ability to perform essential job functions with or without reasonable accommodation
Job Qualifications
- Associate’s degree in Culinary Arts preferred
- Proven experience in culinary leadership roles
- Strong knowledge of food safety practices and sanitation standards
- Excellent management and team coaching abilities
- Familiarity with culinary program rollout and menu development
- Competence in inventory and cost control practices
- Effective communication skills
- Detail-oriented with an ability to maintain high culinary standards
Job Duties
- Assists in coordinating and participating in the preparation and cooking of various food items
- Assists with planning and creating menus
- Rolls out new culinary programs in conjunction with the marketing and culinary team
- Assists with managing cost controls and controlling expenditure
- Proactively coaching and motivating team members to deliver their best
- Identifying opportunities and driving improvement in our location operations
- Monitoring quality and sanitation standards
- Delivering against our financial goals and budgets
- Setting the standard for culinary excellence
- Overseeing equipment maintenance routines
- Communicating and monitoring par levels
- Supporting the creation of menu build diagrams and monitoring output to ensure standards are adhered to
- Ensuring all routine kitchen management procedures are adhered to including opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control
- Setting standards for chef table setups
- Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production
- Performing daily line checks to verify quality and flavor standards
- Leading game day culinary operations
- Managing end-of-month inventory, in partnership with the purchasing team, to ensure the accurate recording of stock
- Proactively monitoring and managing food waste to help drive the cost of food
- Delivering training and coaching to team members on both the menu and general culinary skills
- Delivery of pre-shift meetings to set the tone for events
- Conducting corrective action with team members to address any issues in relation to performance
- Completing onboarding and orientation for new members of the Culinary team
- Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy’s sanitation and safety Core Signatures
- Supporting other Levy locations, as needed
- Performs other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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