Description
Levy is hiring a Sous Chef I to assist with the overall success of a food program and oversee culinary functions. The role supports menu planning, ordering, inventory, food preparation, cost control, production sheets, and the training, development, and direction of back-of-house associates. The position requires five years of related culinary experience, including one year at the management level, along with knowledge of food safety, sanitation, presentation, and food cost controls. An associate’s degree in Culinary Arts and ServSafe or Department of Health certification are preferred.
