Executive Chef 2

Unit Description

Sodexo North America leader in onsite foodservice solutions seeks an Executive Chef for our Corporate Account in Chesapeake, Virginia.

This exciting position will provide challenge and creative satisfaction while allowing the opportunity to direct a team of culinary professionals. As the Executive Chef you will have the opportunity to perform a variety of duties to include providing leadership to a team of onsite culinary professionals, to include high profile catering functions, executive dining, managing food cost and purchasing programs.

Our vision is to continue to provide innovative food solutions to our clients and customers always striving to rise above the competition in everything we do. The ideal candidate has the creative energy to inspire and lead a team as well as the business skills to run a profitable on-site operation.

Position Responsibilities

• Provide ongoing training and support to the staff in food quality, presentation, purchasing, inventory controls, and sanitation.

• Ensure full compliance and effectiveness of the HACCP (Food Safety) program.

• Contribute to the ongoing development and implementation of Corporate Culinary Programs, and Health and Wellness initiatives.

• Effectively coordinate and work with marketing team to implement and continuously improve company standards.

• Effectively coordinate and work with the culinary leadership team as needed to achieve culinary operational excellence with common goals.

• Ability to assess food production and quality standards accurately.

• Ability to both work at a high level of culinary standards and to train others to achieve high culinary standards.

• Must be able to gain respect and credibility to influence operations personnel and enforce standards.

• Excellent verbal and written communication skills.

• Expert knowledge of HACCP and Food Safety practices and the ability to identify and correct problems in the operations.

• Excellent menu planning and execution skills for all levels of events and operations.

• Self-motivated to maintain knowledge of current food trends and changes in the industry.

• Ability to contribute to culinary and creative improvement and updates to the Sodexo and Food Programs.

• Comprehensive knowledge of all the components contributing to food cost control.

• Desire to develop and support others in their efforts to improve their culinary skills and work performance.

• Ability to effectively work as a member of a team to achieve a specific goal or complete a project within constraining time limitations.

• Advanced catering knowledge and skills for all levels and sizes of special functions.

Qualifications

• To perform this job successfully, an individual must be able to perform each essential duty above satisfactory levels and evoke creative talents. The requirements listed above are representative of the knowledge, skill, and/or ability required.

• The individual needs to work normal business hours in order to support the units and client needs. A normal work day is 10 hours. The work schedule may vary based on the needs of the business.

Personal Skills

• Must be compassionate, consistent, and fair to the needs of the employee and Sodexo

• Must possess strong written and verbal communication and interpersonal skills.

• Must be detail oriented, organized, able to work independently, prioritize and multi-task.

• Must be willing to contribute and support fellow team members with hands on approach to our culinary operations when needed or asked in order to maintain our business.

• Must demonstrate a commitment to the Sodexo Culinary programs and client satisfaction.

• Must be a visible support and resource for the operations team.

What We Offer

Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training.

Qualifications & Requirements

Basic Education Requirement - Associate's Degree or equivalent experience

Basic Management Experience - 2 years

Basic Functional Experience - 2 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.

Location US-VA-CHESAPEAKE

System ID 973089

Category Culinary

Relocation Type No

Employment Status Full-Time

Posted Range $53000 to $80300

Company : Segment Desc CORPORATE SERVICES SEGMENT (US)

On-Site