
Catering and Clubs Sous Chef
- Milwaukee, WI
- Permanent
- Full-time
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 Catering and Clubs Sous Chef role at Fiserv Forum in Milwaukee, WI is a key culinary leadership position focused on ensuring high food quality, safety, and guest satisfaction through effective kitchen management and team development. This role involves overseeing daily kitchen operations, maintaining Levy’s culinary standards, and collaborating across departments to optimize efficiency and financial performance.
- Operational management and standards: The Sous Chef manages daily kitchen procedures including opening and closing tasks, food preparation, equipment maintenance, and event execution while ensuring adherence to recipes and presentation guidelines.
- Food safety and sanitation leadership: Responsibilities include training staff on sanitation practices, conducting inspections, enforcing food safety compliance, and managing proper storage and waste to uphold health standards.
- Team coaching and development: The role involves mentoring culinary and utility staff, delivering training on menu items and Levy standards, conducting pre-shift meetings, and managing staffing to support operational needs.
- Financial oversight and collaboration: The Sous Chef partners with leadership to meet budgetary goals, oversees inventory and waste tracking, supports recipe and menu development, and assists in cross-location event support to enhance profitability and guest experience.
- Minimum of 2 years in a culinary leadership or supervisory role.
- High computer literacy and proficiency with inventory, scheduling, and Microsoft Office.
- Strong understanding of food cost management, budgeting, and financial reporting.
- Exceptional interpersonal skills with the ability to lead, inspire, and manage diverse teams.
- Passion for hospitality, culinary innovation, and delivering memorable guest experiences.
- 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)