Le Moyne College, named after Jesuit missionary Simon LeMoyne_, is a private Jesuit college in Syracuse, NY, enrolling over 3,500 undergraduate and graduate students. The College is the second-youngest of the twenty-eight Jesuit_ colleges and universities in the United States, and is the only comprehensive Catholic college in Central New York.
Sodexo Dining Services on the campus of Le Moyne College is seeking an Executive Chef who will support the daily culinary operations for a small Jesuit Residence at the school. This is a hands-on culinary role with service of three meals daily including hot entree and starch options, salad bar, sandwiches and grab-and-go items. The Executive Chef will work to prepare health-conscious menus and will work closely with the residents to address menu creativity and a variety of suitable culinary options. Position has oversight for a staff of three, will conduct ordering, inventory, will cook meals daily, work within customer budgets and be expected to exceed customer expectations for dining services. Position will also support the overall campus catering program and other facets of dining services as needed.
Typical work schedule is Monday - Friday; however, the Chef must be flexible to work occasional weekends to support special events.
Seeking bilingual candidates; the ability to communicate in Spanish would be helpful in managing this workforce.
The ideal Chef candidate will have the following:
- Hands-on culinary management experience within a restaurant, country club or college/university setting;
- A Culinary Degree;
- Experience training and leading a culinary staff;
- Experience with food/labor management systems, on-line ordering;
- Experience with culinary innovation/excellence and "nutrition-minded" menu options;
- The ability to work both front and back of the house to develop and form strong relationships with the customers we serve.
Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a small account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.