Sodexo Corporate Services seeking GM/Chef Manager to support the Boston Metro Region. (Prior three candidates in the position were all promoted to a GM or Executive chef positions). This opportunity will support the Boston/Quincy based portfolio in both culinary and front of house roles.
In this role the GM/Chef Manager will work with direct & indirect support as they aide in operational success throughout the Boston region. An ideal opportunity for any culinarians interested in immersing themselves toward all aspects of the Corporate Dining. Other Duties include but not limited to: food production, cash management, ordering, inventory, human resource, and menu development are all key tasks the ideal candidate can anticipate.
Candidates will be responsible for covering vacant positions, managerial -vacations, as well as work directly with the on-site operational teams in developing best practices and elevating the existing culinary program.
As a team member you will engage & support multiple teams traditionally within a 30 mile radius of downtown Boston. This engagement will foster opportunities to develop Sodexo specific competencies along with an immersion into our culture.
Ability to travel is essential as this role covers locations within a 30-mile radius of Boston.
This position offers a traditional Business and Industry, predominantly Monday through Friday, schedule, Accrue 3 weeks of paid vacation per year (first year pro-rated based on date of hire). Medical Benefits beginning date of hire, and 401K with company match eligible.
Sound like the opportunity you've been searching for? Apply today to grow with Sodexo, a world leader in Quality of Life Services!
Directs all contract management service operations at a single account/unit. Plans and supervises special functions. Maintains cash control and payroll records. Hires and trains unit personnel. Maintains customer satisfaction and good public relations. Manages through managers and is accountable for the contract. Senior-most person assigned to a one client account
- Provides team leadership & training
- Controls unit financials
- Directs daily food operations for quality & safety standards
- Supervises day to day activities
- Delegates authority
- Assigns & prioritizes activities
- Monitors operating standards
- Establishes a safe work environment
10: Support workplace inclusion activities
C/S: Culinary focus with ADMIN responsibilities. Limited menu, basic program