Senior Executive Chef

Compass Group•Miami, FL

10d

About The Position

The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy’s diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job SummaryThe Senior Executive Chef ensures the highest level of culinary standards are maintained within Levy. They are responsible for leading the culinary strategy and culinary operation by maintaining all assigned responsibilities including hiring and training of chefs, menu creation, culinary P&L management, establishing and maintaining culinary standards and more.

Requirements

5+ leadership experience in a culinary leadership position
Ability to taste and evaluate food and beverage products
A culinary degree is preferred
High level of computer literacy
Understanding of financial concepts
Passion for hospitality, food, and retail
Excellent interpersonal and stakeholder management skills
Experience in the use of social media is preferred

Responsibilities

Leads and manages culinary leaders, responsible for the performance of each individual culinary function at Levy at Kaseya Center. Provides leadership, coaching, accountability, and development of culinary team members within Levy at Kaseya Center.
Develops the long-term culinary strategy that balances consumer expectations, innovation, client/guest satisfaction, with location financial goals/budgets.
Maintains strategic accountability for overall menu/product offerings including food cost controls, core recipe standardization, standards, inventory management, prep standards, food safety and waste/cost control programs.
Develops innovative menus and or food story that keep pace with industry, local, and relevant trends. Ensures consistent execution of menus throughout the culinary operation.
Identifies client's needs and executes food experience standards. Identifies and leads strategies to improve customer and client satisfaction.
Oversees all Culinary P&L budgeting and yearly financial KPI’s/goals.
Displays positive attitude toward all lines of the business operations, always sets the standard in leadership, engagement, and culture.
Reads and complies with all policies and procedures as appropriate.
Ensures Culinary function meets all safety and sanitation standards through key sanitation measurables/goals.
Other duties as assigned.