We are seeking an Executive Sous Chef to join our team at the George R. Brown Convention Center in Downtown Houston. This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.

Key Responsibilities:

• Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements.
• Motivates, trains, develops, and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors.
• Ensures that high quality food items are creatively prepared and presented in a cost-effective manner.
• Assists in all phases of planning, ordering, inventory, and food preparation.
• Supports the management of cost controls and control expenditures for the account.
• Rolls out new culinary programs in conjunction with the marketing and culinary teams.
• Performs other duties as assigned.

Qualifications:

• B.S. Degree in Culinary Arts, Food Services Technology/Management, or related field; or A.O.S. Degree in Culinary Arts with additional specialized training.
• 3-5 years of relevant culinary experience.
• Mastery of a wide variety of kitchen positions and stations.
• Ability to think on their feet, as well as create, produce, and serve on the fly.
• Knowledge of food cost and how it pertains to a kitchen, product and quality identification.
• Excellent interpersonal, customer service, and oral/written communication skills.
• Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification.
• Demonstrated understanding of current culinary market/trends and creative food presentation preferred.

At Levy, team = family. And we’ll always take care of family. Levy is an equal opportunity employer, committed to treating all applicants 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.

Levy maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.

• Medical, Dental, and Vision Insurance.
• Life Insurance/ ADD.
• Disability Insurance.
• Retirement Plan.
• Flexible Time Off Plan.
• Holiday Time Off (varies by site/state).
• Associate Shopping Program.
• Health and Wellness Programs.
• Discount Marketplace.
• Identity Theft Protection.
• Pet Insurance.
• Commuter Benefits.
• Employee Assistance Program.
• Flexible Spending Accounts (FSAs).

• B.S. Degree in Culinary Arts, Food Services Technology/Management, or related field; or A.O.S. Degree in Culinary Arts with additional specialized training.
• 3-5 years of relevant culinary experience.
• Mastery of a wide variety of kitchen positions and stations.
• Ability to think on their feet and create, produce, and serve on the fly.
• Knowledge of food cost and its relation to a kitchen, product, and quality identification.
• Excellent interpersonal, customer service, and oral/written communication skills.
• Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification.
• Demonstrated understanding of current culinary market/trends and creative food presentation preferred.