Sodexo is seeking an Area Executive Chef, this position is based out Savannah, GA. This position will be supporting Corporate Services accounts in the culinary field at Gulfstream Aerospace http://www.gulfstream.com/. This is a multi-site unit with 5 cafe area, 4 micro markets, convenience store, serving Breakfast, lunch and catering, executive dining, office coffee services, and vending. Approx. 90 FTE's and 7 Managers. Operates Monday to Friday, Major Holidays closed.
The Area Executive Chef will support, teach, evaluate and coach on site at Gulfstream Aerospace and assist with different accounts in the assigned District Manager area. This role will supervise Sodexo employees, must follow Sodexo programs, standard food safety policies. Food and labor cost control, exceptional customer service, leadership skills and marketing strategy; also this role will ensure culinary standards and will collaborates with the General Manager and Area District Manager to ensure customer satisfaction.
This position will be the culinary leader and support specific areas in the culinary field, special projects and events, culinary training and standards, product compliance, innovation and driving new programs, oversight of special programs and leading targeted organization and division initiatives.
We are seeking for the following work experience:
- Should have approx. 8-10 years of experience in an Executive Chef role.
- Food Contract Management experience is desired
- New Account opening procedure experience is a plus
- Experience supporting multi-units services as an executive chef
- Must have experience with high end/volume catering
- Experience training & developing hourly/management staff, supervising, coaching and enhancing staff culinary exp.
- Experience working with other chef’s to assure food quality, menu, recipe, techniques, menu developing, food & labor cost, P&L knowledge desired.
- Exceptional customer service, professional and good communication skills
- Culinary degree
Working for Sodexo:
How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee.
We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance … every day.
Are you ready to start your Sodexo career? Apply now!
Not the job for you?
At Sodexo, we offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States.Continue your search for Food Service Management jobs.
This position provides culinary support to unit (s) in terms of cross unit culinary expertise, sales presentation support, bench strength to District/Area. Position supports a large area, as well as large culinary needs – i.e. large catering functions; This job also supports training - training and development of frontline and new culinary exempt hires, menu development, culinary development of the programs/platforms. Financial plate costing; food management systems – FMS training and management; compliance product and vendor compliance.
Travel capabilities, setting up systems, assist in recruitment – frontline and management; maintain and set standards; financial knowledge – plate cost, cost of sales, product management, P&L, Inventories.
-Menu development; Culinary planning; Culinary production; Recipe development;
-Plate costing; Inventory management, FMS (implementation and training)
-Training – food safety / FMS / Standards
-Staffing support – recruiting, selection of chefs, development
-Computer capabilities – culinary systems knowledge and expertise - FMS
-Representing company in presentations – sales, new programs, retention, etc.