Sodexo is seeking an Executive Chef 4 with prior experience managing high volume/large scale college or university culinary operations encompassing resident dining programs, catering, retail food service, and concessions. The Executive Chef will create exciting and sophisticated culinary experiences that exceed culinary and service expectations while enhancing client program objectives. This position is responsible for the organization and execution oversight of all culinary operations on campus.
The successful Executive Chef will have experience with, and proven results in, the following areas:
Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources when possible, is able to translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Candidate must also have the ability to completely translate “authentic” international cuisine to the customer.
Leadership: Ability to effectively manage and communicate with Culinary Staff, Key Personnel, Catering Staff and Management Teams along with a passion and dedication to be “one of the best”. Candidate must be highly engaged and extremely hands-on in day to day culinary leadership of operations.
Training: Must be able to articulate and demonstrate a wide ranging variety of cooking techniques and skills for the culinary staff (plate presentation, quality, safety, proper culinary techniques).
Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses.
The ideal candidate will have:
- Large scale College/University culinary experience;
- Strong culinary background with experience in catering and banquets;
- Emphasis on food presentation, quality, execution, menu design & implementation;
- Focus on customer service excellence;
- Demonstrated experience providing strong leadership, including supervision, direction and training, to a diverse team of employees;
- Focus on food and physical safety and sanitation;
- Experience managing food and labor cost controls to meet targets;
- Understanding of food allergens and special dietary needs;
- Strong understanding of financials as well as strong analytical skills.
Responsibilities for this culinary leader's role will include VIP catering menu planning, client interaction, food forward presentation skills, food prep, inventory management, purchasing, food & labor costing, scheduling, safety/sanitation & employee training. This position will also have direct customer and client interaction.
If you want to be part of a forward-thinking, passionate, and dedicated team who strive each day for excellence, then consider joining the Sodexo team!
** RELOCATION ASSISTANCE IS AVAILABLE WITH THIS POSITION! **
Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.
Establishes operating standards, implements and maintains Sodexo and branded concepts standards, creates quality improvements and communicates them to employees.
Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure).
Trains other chefs/staff on culinary skills through day to day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert.
Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.