Executive Sous Chef
Executive Sous Chef – Banquets
Levy | United Center
The Executive Sous Chef – Banquets is a key culinary leader responsible for delivering exceptional banquet dining experiences at the United Center. This role provides hands-on leadership, ensures culinary excellence, and supports event execution in alignment with Levy standards.
Key Responsibilities
- Lead game day and event-day banquet culinary operations
- Coach, train, and develop culinary union team members
- Ensure food quality, presentation, sanitation, and safety standards are met
- Support menu execution, prep planning, line layouts, and chef table setups
- Conduct daily line checks and lead pre-shift meetings
- Manage inventory, food cost, waste reduction, and department budget
- Oversee kitchen routines including equipment maintenance, cleaning schedules, and temperature logs
- Partner with Purchasing and Operations to ensure timely ordering and accurate inventory
- Complete onboarding and performance management for culinary team members
Skills & Experience
- 5+ years of culinary leadership experience (banquets or high-volume events preferred)
- Culinary degree preferred or equivalent experience
- Strong financial and operational knowledge
- High level of computer literacy
- Passion for food, hospitality, and team development
- Excellent communication and leadership skills
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