Levy Restaurants
Sr. Sous Chef, Concessions at Tropicana Field
Levy Restaurants, St. Petersburg, Florida, United States, 33739
Job Summary
Sr. Sous Chef, Concessions at Tropicana Field – Levy Restaurants. Responsible for the success culinary operation in the Concessions Department, overseeing preparation, training and cooking of various food items, developing daily menu items and their presentation. Supervise hourly associates and work with Executive Chef to develop new menus and assist with ordering.
Key Responsibilities
Assist the Executive Chef with managing cost controls and control expenditures for the account
Assist the Executive Chef with planning and creating menus
Produce and execute designated menu in Concessions locations
Train cooks on proper execution of menu items
Roll out new culinary programs in conjunction with Company marketing and culinary team
Preferred Qualifications
A.S. or equivalent experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
Catering experience a plus
High volume, complex foodservice operations experience – highly desirable
Institutional and batch cooking experiences helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities
ServSafe certified – highly desirable
Benefits
Medical
Dental
Vision
Life Insurance / AD
Disability Insurance
Retirement Plan
Flexible Time Off Plan
Paid Parental Leave
Holiday Time Off (varies by site/state)
Personal Leave
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)
EEO Statement Levy Restaurants and the Compass Group are equal opportunity employers. We are committed to ensuring pays and benefits for applicants and employees are consistent with all applicable laws. All qualified applicants will be considered.
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Key Responsibilities
Assist the Executive Chef with managing cost controls and control expenditures for the account
Assist the Executive Chef with planning and creating menus
Produce and execute designated menu in Concessions locations
Train cooks on proper execution of menu items
Roll out new culinary programs in conjunction with Company marketing and culinary team
Preferred Qualifications
A.S. or equivalent experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
Catering experience a plus
High volume, complex foodservice operations experience – highly desirable
Institutional and batch cooking experiences helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities
ServSafe certified – highly desirable
Benefits
Medical
Dental
Vision
Life Insurance / AD
Disability Insurance
Retirement Plan
Flexible Time Off Plan
Paid Parental Leave
Holiday Time Off (varies by site/state)
Personal Leave
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)
EEO Statement Levy Restaurants and the Compass Group are equal opportunity employers. We are committed to ensuring pays and benefits for applicants and employees are consistent with all applicable laws. All qualified applicants will be considered.
#J-18808-Ljbffr