Executive Sous Chef

Company: Levy Restaurants ( Learn More )

General Information
US-WI-Milwaukee
N/A
Not Specified
Full-Time
Not Specified
Negligible
False
False
Job Description

LOCATION: Milwaukee, WI/BMO Harris Bradley Center

As a Levy Executive Sous Chef, it will be your responsibility to create "The Levy Difference" with cuisine that exceeds the guests' expectations and to provide strong leadership while delivering cost goals and living our vision and values. You will maintains 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.

Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Required Skills:
  • Candidate must be able to effectively communicate in both oral and written format with the management team, guests and team members.
  • Strong organizational skills and have a strong attention to detail while meeting established deadlines.
  • Working knowledge of MS Word, Excel, Access, Outlook and databases required.
  • Expertise in budgeting, forecasting and capital expenditures.
  • Ability to establish guidelines for proper staffing to maximize efficiency and minimize labor costs.
  • The ability to handle all situations professionally and excellent interpersonal skills to deal effectively with guests, management and employees.
  • Use fair, equal, and sound judgment when making decisions.
  • Work in a fast-paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.
  • Must be able to work extended shifts or 10 hours or more as business dictates.
  • Must be flexible with schedule and able to work different shifts.
  • Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts, and strains. Must be able to reach, lift, stoop, bend, and preform extensive standing and walking (including stairs) throughout shift.

    Required Experience:

    Candidate must possess at least two (2) years education, Culinary training and experience required. Have at least two (2) years of managerial/supervisory experience and at least 7 to 10 years of culinary experience.

    Job Requirements