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 Executive Chef 2 - TALLAHASSEE, Florida, United States

Job information
Posted by: Sodexo 
Hiring entity type: Food Service and Restaurant 
Work authorization: Existing work authorization required for United States
Position type: Direct Hire, Full-Time 
Compensation: ******
Benefits: See below
Relocation: Not specified 
Position functions: Hospitality/Tourism
Service/Skilled - Food & Nutritional Services
Travel: Unspecified 
Accept candidates: from anywhere 
Languages: English - Fluent
Minimum education: See below 
Minimum years experience: See below 
Resumes accepted in: English
Cover letter: No cover letter requested
Job code: 79778 / Latpro-3668424 
Date posted: Feb-28-2019
State, Zip: Florida, 32306


Unit Description

Sodexo University segment at Florida State University in Tallahassee, Florida is seeking an Executive Chef 2 to lead our culinary program at the Seminole Cafe, an all you care to eat resident dining hall feeding 1200 meals per day. The chef will lead a 5 day a week operation serving a diverse base of students and faculty/staff. We are looking for a true culinary leader to take the program at this unit to the next level, overseeing a solid base program while adding innovative signature events and menu items to the location. This is an ideal opportunity to develop a unique and cutting edge culinary experience for our campus. Our ideal candidate will have a solid background in culinary skills, the ability to lead and train a culinary team, the ability to innovate and also control costs. Experience developing local and sustainable menus is a plus.

We are seeking Executive Chef Candidates with the following in their culinary “toolkits”:

  1. A strong artistic culinary flair – can you impress all customers at the university?
  2. Knowledge of current culinary trends – do you follow food trends and top chefs?
  3. Very high-end taste and a sophisticated palette – can you translate that into your food?
  4. The ability to inspire and lead a kitchen staff – can you help others become trend-setting, innovators?

The best qualified candidates will have the following:

  • Culinary management experience within a large volume, quality-focused setting
  • High expectations for customer service and quality of food
  • Understanding of financials as they apply to cost controls of food and labor
  • Ability and willingness to develop and train front-line employees
  • Passion for food and innovation
  • Ability to think outside of the box
  • HACCP and production records
  • Ordering and inventory responsibilities
  • Maintain on site wellness and sustainability initiatives
  • Interacts with customers and clients
  • Ability to work flex shifts

Position Summary

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.
Key Duties
- 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.


Basic Education Requirement - Associate's Degree 
Basic Management Experience - 2 years
Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.


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