Job Description
Job Description
Role Overview: Seeking a strong, experienced culinarian for an& Area Executive Chef& who will have primary culinary responsibility at our campus and will also assist with special events/catering and provide support and culinary training for 4 other Culinary Programs.
This is a hands-on Executive Chef role requires previous experience managing high volume dining and food production, preferably campus or hospital background, have experience overseeing multiple locations/sites, and have strong special events/catering culinary experience. We provides campuses with food, nutrition, environmental, and facilities management solutions.
The ideal Executive Chef will have a Culinary Degree or equivalent experience as well as diverse menu knowledge in a high-volume dining operation. This is an excellent opportunity to take that next step in your culinary career!&
What You Will Do:
- Develop and motivate team members to& embrace culinary innovations& – throughout the 5 campus accounts.
- Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting and working knowledge of automated Food Management Systems.
- Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented.
- Ensure food safety, sanitation and workplace safety standard compliance.
- Must be& willing to travel to location sites& weekly, some overnights.
What You Bring:
- Strong, steady culinary background, with the demonstrated ability to stay current with new culinary trends.
- Solid background with& menu creation and culinary catering production.
- High level understanding of& controlling food cost while still delivering high quality cuisine.
- Excellent leadership and communication skills with the ability to maintain the highest of culinary standards.
- Strong coaching and employee development skills.
- Passion for food and innovation.
- Valid Driver's License Required.
Position Summary:
- This position provides culinary support to unit (s) in terms of cross unit culinary expertise, sales presentation support, bench strength to District/Area. & Position supports a large area, as well as large culinary needs – i.e. large catering functions; This job also supports training - training and development of frontline and new culinary exempt hires, menu development, culinary development of the programs/platforms. Financial plate costing; food management systems – FMS training and management; compliance product and vendor compliance.
- Travel capabilities, setting up systems, assist in recruitment – frontline and management; maintain and set standards; financial knowledge – plate cost, cost of sales, product management, P L, Inventories.
Key Duties
- Menu development; Culinary planning; Culinary production; Recipe development.
- Plate costing; Inventory management, FMS (implementation and training).
- Training – food safety / FMS / Standards.
- Staffing support – recruiting, selection of chefs, development.
- Computer capabilities – culinary systems knowledge and expertise - FMS.
- Representing company in presentations – sales, new programs, retention, etc.
Minimum Qualifications Requirements:
- Minimum Education Requirement - Bachelor’s Degree or equivalent experience.
- Minimum Management Experience - 5 years.
- Minimum Functional Experience - 3 years.
MUST HAVE:
- Bachelor’s Degree or equivalent.
- Experience managing high volume dining and food production, preferably campus or hospital background.
- Experience overseeing multiple locations/sites and have strong special events/catering culinary experience.
- Management Experience - 5 years.
- Functional Experience - 3 years.
- Valid Driver's License Required.
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