Sodexo is seeking an Executive Chef 1 to join a secure Government account location with a prestigious client in Chantilly, VA. This food operation consist of two locations, including a cafe, catering operations, along with a Subway and Starbucks. This individual will oversee roughly 18 Sodexo frontline (hourly) non-union employees and report directly in a General Manager. This individual will oversee roughly $45-$50K in weekly sales between all locations.
There will be a very stringent background check at this location and candidate must be a U.S. Citizen.
We are seeking candidates with strong understanding of finance and food costs, menu development and production experience as well as strong safety and sanitation knowledge. Prior experience in catering execution a plus.
- Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources, can translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Candidate must have the ability to completely translate “authentic” international and farm-to-table 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, passionate and extremely hands-on in daily operations.
- Training: Must be able to articulate and demonstrate a wide-ranging variety of cooking techniques and skills for the catering staff (plate presentation, quality, safety, proper culinary techniques).
- Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses.
This Executive Chef will work primarily a Monday through Friday, 6AM-4PM shift with no weekends and no holidays
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.