Executive Sous Chef

Levy - Santa Clara, CA3.9

Full-timeEstimated: $41,000 - $51,000 a year
Santa Clara, California
As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintains recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge.

Major Areas of Responsibility

All performance standards are achieved through the use of the Core Signatures guidelines.


Executes menus in accordance to brand standards
Maintains recipes to meet core standards
Ensure that team members consistently deliver Heartfelt Hospitality to every guest, every time
Ensures team members have the tools necessary to complete their jobs
Ensures show quality standards are maintained at all times
Regularly obtains feedback from clients and guests to improve operations
Supports and communicates Company initiatives
Respond and assist in any departmental guest service issues
Holds team accountable to steps of service to deliver great guest service
Executes preventive maintenance schedule as set forth by Director of Operations
Conducts daily walk throughs in culinary areas for each event
Continually gains culinary expertise


Thoroughly and accurately uses applicable Levy systems (Purchasing Systems, Point-of-sale, WFM and more)
Practices proper product control and handling of all inventory and equipment
Achieves daily sales and assigned cost goals
Ensures that all security, safety and sanitation standards are achieved
Employs good safety and sanitation practices
Forecasts and adequately schedules team members to meet operational needs and desired targets
Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels
Ensures team members adhere to Levy Restaurants Company guidelines as stated in team member training manual and employee handbook


Displays a positive attitude towards team members
Interviews, hires, trains and develops team members according to Levy Restaurants guidelines
Conducts regular scheduled meetings to ensure lines of communication are open between management and team members
Promotes a cooperative work climate, maximizing productivity and morale
Uses all performance management tools to provide guidance and feedback to team
Assists fellow team members when necessary
Mentors Sous Chefs to improve their skills and leadership abilities

Job Requirements

Able to communicate effectively with management team, guests and team members by speaking and comprehending English
English reading, writing, math and computer skills required
Ability to taste and evaluate food and beverage products
Stamina to work 60 hours or more per week
Must be able to work extended shifts of 10 hours or more as business dictates
Must be flexible with schedule and able to work different shifts
Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains
Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift

Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.