Sodexo Government Services has an Executive Chef 1 opportunity to lead our catering culinary operations at a government facility. The catering business is to be fully managed by this Executive Chef. _This Executive Chef 1 will have one direct report. This operation is predominantly Monday - Friday, 52 weeks per year and closed on all Federal holidays. This Executive Chef 1 will report to our Executive Chef 3.
The_ ideal candidate will have knowledge and hands-on experience in the following areas:
- a strong culinary background, with the demonstrated ability to stay current with new trends;
- excellent leadership and communication skills with the ability to maintain the highest of culinary standards;
- must have detailed experience and knowledge of the culinary process. To include inventory control, ordering, recipe compliance HACCP and the ability of ensuring food quality at the highest level; and/or
- strong organizational skills a must.
US citizenship is required
Working for Sodexo:
How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee.
We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance … every day.
Provides culinary leadership within a small 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
-Executes the culinary function
-Customer & Client satisfaction
-Manages food & physical safety program.