Job Description

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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