Job Summary

As a Chef de Cuisine with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. The ideal candidate will be a creative problem-solver who brings passion, enthusiasm and fresh ideas with the ability to work independently and have the capacity to manage up and down - from setting the menu standards to training team members and helping to developing the roadmap for future Culinary leaders. Food is a central part of the guest experience and the Chef de Cuisine is one of the visionaries behind that food.

Key Responsibilities:

• Proactively coaching and motivating team members to deliver their best
• Holds team accountable to steps of service to deliver great guest service
• Ensures show quality standards are maintained at all times
• Conducts daily walkthroughs in culinary areas for each event
• Ensures that all security, safety, and sanitation standards are achieved
• Production Forecasts and adequately schedules team members to meet operational needs and desired targets
• Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels
• Ensures team members adhere to Levy guidelines as stated in the team member training manual and employee handbook
• Maintenance of recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing
• Overseeing all routine kitchen management procedures including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control
• Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production.
• Delivering training and coaching to team members on both the menu and general culinary skills
• Management of team member breaks to ensure the well-being of all team members
• Attending location management team meetings to maintain and build collaboration with other departments
• Delivery of pre-shift meetings to set the tone for events
• Conducting progressive discipline with team members to address any issues in relation to performance
• 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
• Responding to emails/phone calls and other communication in a timely manner
• Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines
• Practices proper product control and handling of all inventory and equipment
• Achieves daily sales and assigned cost goals
• Mentors Sous Chefs and Executive Sous Chefs to improve their skills and leadership abilities
• Other duties as assigned

Qualifications:

• 5 leadership experience in a culinary leadership position
• Ability to taste and evaluate food and beverage products
• A culinary degree is preferred
• Understanding of financial concepts
• Excellent interpersonal and stakeholder management skills
• Experience in the use of social media is preferred
• Team builder and ability to successfully manage and develop a team
• Must be experienced with Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet