Seasonal Sous Chef - Ravinia Music Festival
Salary: 60,000 - 70,000
Other Forms of Compensation: N/A
Pay Grade: 11
*Seasonal Management position at Ravinia Music Festival running from May 18, 2026, through September 26, 2026.
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.
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
As a Seasonal Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
Essential Duties and Responsibilities:
- Assists in coordinating and participating in the preparation and cooking of various food items.
- Assists with planning and creating menus.
- Rolls out new culinary programs in conjunction with the marketing and culinary team.
- Assists with managing cost controls and controlling expenditure.
- Performs other duties as assigned.
Qualifications:
- 5 years of related culinary experience including 1 year at the management level.
- Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
- Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
- Ability to set up and distribute production sheets.
- Supervisory, leadership, training, management, and coaching skills.
- ServSafe or Department of Health Certification is preferred.
- Computer skills and knowledge of MS Office products including Excel.
- Associate’s degree in Culinary Arts is preferred.
Job Segment:
Food Service, Sous Chef, Chef, Culinary, Seasonal, Hospitality, Retail
