Executive Sous Chef - Cincinnati Convention Center

Levy Sector

Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self.

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.

Position Summary The Executive Sous Chef supports the Executive Chef in overseeing all kitchen operations while maintaining a safe, clean, and sanitary work environment for all staff. This individual is responsible for directing and coordinating food production, ensuring exceptional food quality and presentation, maintaining cost controls, and supporting the daily operation of a high‑volume kitchen. The Executive Sous Chef prepares or directs the preparation of meals in accordance with company standards, culinary programs, and operational guidelines, while serving as the Executive Chef's designee in their absence.

• Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.
• Coordinate the activities of kitchen personnel engaged in food preparation and service.
• Prepare or direct the preparation of meals in accordance with company culinary programs, recipes, and quality standards.
• Ensure consistent preparation, quality, portioning, and presentation of all menu items.
• Oversee daily food production and ensure timely execution during service.
• Roll out new culinary programs in partnership with the culinary and marketing teams.
• Assist with menu planning, recipe development, seasonal offerings, and menu costing.

• Supervise, train, coach, and develop kitchen staff to maintain high performance standards.
• Prepare employee schedules and assist with labor management.
• Conduct performance evaluations and provide ongoing coaching and feedback.
• Foster a positive, collaborative, and professional work environment.

• Maintain a safe, clean, organized, and sanitary kitchen environment.
• Ensure compliance with all food safety, sanitation, HACCP, and health department regulations.
• Supervise staff to ensure proper cleaning, sanitation, and organization throughout the kitchen.
• Monitor equipment condition and coordinate maintenance as needed.

• Assist in all phases of planning, purchasing, ordering, receiving, inventory management, and food preparation.
• Monitor inventory levels and maintain proper product storage and stock rotation (FIFO).
• Support food and labor cost controls while managing departmental expenditures.
• Reduce food waste through proper portion control and inventory management.
• Conduct regular inventory counts and stock audits.

• Maintain production records, inventory documentation, and operational reports.
• Coordinate with other departments to ensure efficient service delivery.
• Address guest concerns related to food quality in a professional manner.
• Perform other duties as assigned.

Job Summary

• Bachelor's Degree in Culinary Arts, Food Service Management, Hospitality Management, or a related field; or an Associate of Occupational…