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 737136 - Executive Chef 4 - Washinton, District of Columbia, United States

   
Job information
Posted by: Sodexo Inc. 
Hiring entity type: Food Service and Restaurant 
Work authorization: Not Specified for United States
Position type: Direct Hire, Full-Time 
Compensation: US$1000 - 70000
Benefits: See below
Relocation: Not specified 
Position functions: Hospitality/Tourism
 
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: 737136 / Latpro-3828066 
Date posted: Sep-30-2021
State, Zip: District of Columbia, 20001

Description


System ID 737136
Category Culinary
Relocation Type No
Employment Status Full-Time

Unit Description

Sodexo Corporate Services is looking for an Executive Chef 4 to join our team at the International Monetary Fund in Washington DC! The food operation at this location consists of 2 cafes, 2 coffee bistros, micro-market, and catering operations with a total MV of 7.5 million. Due to the pandemic we are offering reduced services, we have 1 cafe, 2 coffee bistros, and catering operations open.

The Executive Chef 4 is the lead Culinarian and responsible for overseeing the day to day food production for the operation. The Executive Chef 4 will be instrumental in implementing a new food offering Modern Recipe, an upscale food model based in the UK, the focus in on fresh ingredients, streamlining ordering, and international influences on dishes, The IMF will be the first launch this food platform in the US! Other Duties include but not limited to:

  • menu planning
  • ordering
  • inventory
  • food and labor cost
  • creativity and innovation, but must deploy our corporate programs
  • managing a team of 12 to 30 union hourly employees
  • leading, training and coaching staff
  • hands on in the kitchen about 60% of the time

Ideal candidate will be well versed in international cuisines, have exceptional communication skills, an eye for high end restaurant quality food, and a high level of organization. A strong focus in customer service, culinary expertise and attention to detail are key in our selection process.

This position offers a traditional Business & Industry,Predominately M-F scheduled. 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.


Position Summary

Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.

Establishes operating standards, implements and maintains Sodexo and branded concepts standards, creates quality improvements and communicates them to employees.

Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure).

Trains other chefs/staff on culinary skills through day to day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert.

Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.


Qualifications & Requirements

Basic Education Requirement - Bachelor's Degree or equivalent experience

Basic Management Experience - 5 years

Basic Functional Experience - 3 years

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



Requirements

See Job Description

 

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