SPORTS ARENA SOUS CHEF

About the role

Join the Team As the Sous Chef, you will play a key leadership role within the Culinary team, helping deliver exceptional food and memorable guest experiences during Utah Jazz games, Utah Mammoth games, concerts, and other Delta Center events.

Responsibilities

• Model and promote Levy’s Family Values: Nice, Innovative, Passionate, and Inclusive.
• Lead, coach, and motivate culinary associates to deliver consistent food quality and excellent service.
• Support game-day culinary operations and ensure kitchens are properly staffed, prepared, and ready for service.
• Conduct pre-shift meetings and communicate menus, assignments, service expectations, and safety priorities.
• Monitor food quality, flavor, presentation, portioning, sanitation, and overall culinary standards.
• Create and maintain prep sheets, production plans, line layouts, and chef-table setup standards.
• Monitor par levels and coordinate food ordering, receiving, preparation, transportation, and service.
• Ensure opening and closing checklists, cleaning schedules, temperature logs, waste sheets, and pest-control procedures are completed.
• Train and coach associates on menu knowledge, recipes, culinary techniques, food safety, and operating procedures.
• Provide performance feedback and corrective action when expectations are not met.
• Monitor food waste, labor, and product usage to support food-cost and budget goals.
• Partner with Purchasing to complete accurate end-of-month inventory counts.
• Oversee culinary equipment care and report maintenance needs.
• Support recipe updates, menu development, and continuous operational improvement.
• Ensure compliance with Levy, Compass Group, Delta Center, food-safety, sanitation, and workplace-safety standards.
• Absorb and assist other departments or Levy locations based on business needs.
• Complete additional duties and projects as assigned.

Qualifications and Requirements

• At least two years of culinary leadership experience.
• Culinary degree or formal culinary training is preferred.
• Strong leadership, coaching, communication, and organizational skills.
• Passion for hospitality, food quality, and exceptional guest service.
• Knowledge of food production, sanitation, inventory, waste control, and kitchen operations.
• Understanding of budgets, food cost, labor, and other basic financial concepts.
• Strong computer skills and the ability to learn inventory, scheduling, and reporting systems.
• Ability to build positive working relationships with associates, leaders, vendors, and venue partners.
• Ability to remain calm, organized, and solutions-focused during high-volume events.
• Ability to work evenings, weekends, holidays, extended shifts, and monthly inventory nights.
• Must obtain and maintain all required food-safety certifications.