Job # 70501 - Sodexo is seeking an Executive Chef (II) for Plymouth Place in La Grange Park, Illinois._This is an upscale 300 Resident Continuing Care Retirement Community with: Independent Living, Assisted Living, Memory Care, and Health Care. We are located just a few blocks from downtown La Grange in the western suburbs of Chicago.
In this role, you will lead the culinary production and services for our 5 Star Dining and high-end catering programs. Responsibilities; residential and healthcare kitchen, work closely with the Operations Manager and Dietitian on menu development and plate presentation, work with the Dining Room Manager to oversee quality services in 5 dining venues. Catering skills for special events is critical for the success in this position. Position manages 25 employees, one lead cook, and will assist with the budget of 3.5 million in volume.
Are you a strong culinarian for our Resident-Driven Community with menus that range from high-end and comfort foods to special diets and seasonal events? If so, we would love to hear from you!
Your Skills Checklist for this position:
Culinary Degree/Trade School Certificate, Servsafe Certificate
Food production, catering, and attention to detail
Hands on skills with inventory management, on-line ordering
Working knowledge of HACCP for regulatory compliance
Experience creating and developing menus & pricing
Skills to train & develop 25 employees and food production team
Ability to manage food costs & interpret budget reports
Computer skills; Financial, Food and Labor management systems
Experience in senior dining, fine dining, and creating themed events
Schedule will vary with rotating weekends / holidays
Residents are the heart of everything we do and we welcome you to join our team!
Sodexo Benefits at a glance;
Sodexo - A world leader in Food and Facilities Management Services
Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution.
- Implements & coordinates the culinary function.
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
- Manages food & physical safety programs.