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 Executive Chef 3 - NEW ORLEANS, Louisiana, 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: Customer service & support
Management - General
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: 84682 / Latpro-3709302 
Date posted: Oct-02-2019
State, Zip: Louisiana, 70118

Description

Unit Description

Sodexo is seeking an experienced Executive Chef 3 for Tulane University in New Orleans, LA. The Campus Executive Chef will be responsible for culinary programming in our Resident Dining Program. The Dining Room at the Commons is a new, state-of-the-art dining facility located in the middle of campus. Candidates should be experienced in traditional culinary practices but also committed to innovation and exploring new techniques and food trends. Areas of responsibility will be:

Menu Innovation

  • Ability to work independently and collaboratively in a team based approach to innovation.
  • Ability to customize recipe creative based on team input, development briefs, consumer insights and operations input.
  • Manage product development projects in cooperation with marketing, operations, quality assurance and purchasing.
  • Highly functioning knowledge of recipe development, including yielding, costing, and nutrition.
  • Continually assess and monitor competition, trends, and vendor ideations to create compelling concepts and platforms for the menu.
  • Partners with cross-functional teams and campus partners to execute field tests and programs.
  • Conducts ongoing product improvement; identifies, improves and tests products to improve overall guest satisfaction.
  • Utilizes external vendor resources to inform future development possibilities.
  • Lead in the development and communication of menu initiatives.
  • Will participate in tasting, analyzing and revising food concepts; must have a good palate and be able to taste a wide variety of foods.

Building a Culinary Team

  • Strong verbal and written communication skills with the ability to engage and influence stakeholders at all levels; experience with change management. Strong critical thinking and collaboration skills.
  • Will be accountable on an individual and team basis for work product; must be open to and willing to participate in a culture of accountability.

Food Safety & Sanitation

  • Maintains high standards of food handling and cleanliness in the work area, and is responsible for high standards of personal cleanliness.
  • Monitor and ensure that utility staff follow safety practices and document unsafe practices.
  • Inspect all work areas for cleanliness/sanitation and document discrepancies to be rectified. Develop action plan if needed.
  • Establish and maintain par levels and storage requirements for linen, uniforms and floor mats.
  • Ensure that all items are stored in accordance with state/local health and fire departments' regulations and according to restaurant requirements.
  • Work with operations teams to ensure established culinary gold standards are met.

Developing a Tulane University Guest Chef Series

  • Partnering with the marketing team to develop a guest chef series around the state-of-the-art Chef’s Table station in the Commons.

Employee Engagement

  • Work with Managers to manage the kitchen staff in the day-to-day performance of their jobs, including hiring, training, developing, and the retention of employees.
  • Responsible for ensuring the kitchen is adequately staffed in all areas.
  • Responsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced.
  • Assign food preparation and line duties to the kitchen staff.
  • Spot problems and resolve them quickly and efficiently.
  • Delegate many kitchen tasks simultaneously while maintaining composure.
  • Maximize the productivity and promote cooperation of the kitchen staff.


Position Summary

Provides culinary leadership within a large 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.



Requirements

Basic Education Requirement - Bachelor’s Degree or equivalent experience

Basic Management Experience - 3 years   

Basic Functional Experience - 3 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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