Compass Group
EXECUTIVE CHEF - SONOMA RACEWAY
Compass Group, Sonoma, California, United States, 95476
About Levy
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 Summary
Job Summary:Working as the Executive Chef, you will be responsible for 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. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.Key Responsibilities:Plans regular and modified menus according to established guidelinesFollows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure qualityTrains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standardsEstablishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assignedMaintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when neededMakes all decisions regarding utilization of leftover food products staying within Company guidelines for such productsComplies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party auditsFollows facility, department, and Company safety policies and procedures to include occurrence reportingParticipates and attends departmental meetings, staff development, and professional programs, as appropriatePreferred Qualifications:A.S. or equivalent experience5+ years of progressive culinary/kitchen management experience, depending upon formal degree or trainingExtensive catering experience a plusHigh volume, complex foodservice operations experience - highly desirableInstitutional and batch cooking experiencesHands-on chef experience a mustComprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentationMust be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the InternetMust be willing to participate in client satisfaction programs/activitiesServSafe certified - highly desirable
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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 Summary
Job Summary:Working as the Executive Chef, you will be responsible for 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. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.Key Responsibilities:Plans regular and modified menus according to established guidelinesFollows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure qualityTrains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standardsEstablishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assignedMaintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when neededMakes all decisions regarding utilization of leftover food products staying within Company guidelines for such productsComplies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party auditsFollows facility, department, and Company safety policies and procedures to include occurrence reportingParticipates and attends departmental meetings, staff development, and professional programs, as appropriatePreferred Qualifications:A.S. or equivalent experience5+ years of progressive culinary/kitchen management experience, depending upon formal degree or trainingExtensive catering experience a plusHigh volume, complex foodservice operations experience - highly desirableInstitutional and batch cooking experiencesHands-on chef experience a mustComprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentationMust be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the InternetMust be willing to participate in client satisfaction programs/activitiesServSafe certified - highly desirable
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