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Executive Chef 1


Location:
FAIRFAX, VA
Date:
12/08/2017
2017-12-082018-01-06
Job Code:
66541
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Job Details

Careers Center - Executive Chef 1

Executive Chef 1

US-VA-FAIRFAX
System ID
66541
Category
Culinary
Relocation Type
Yes - According to Grade
Employment Status
Full-Time

Unit Description

Sodexo is seeking an experienced Executive Chef 1 to join our team at George Mason University in Fairfax, VA.

George Mason University, a large public, comprehensive, research university established by the Commonwealth of Virginia in the National Capital Region, we are an innovative and inclusive academic community committed to creating a more just, free, and prosperous world.

We are searching for a chef with a passionate for world cuisines, commitment for wellness and nutrition that looks to bring a high level of expertise and leadership to create an exceptional dining experience for a group of diverse international students. 

 

Responsibilities for this hands-on role will include menu planning, food prep, inventory management, purchasing, food & labor costing, scheduling, safety/sanitation & employee training. This position will also have direct customer and client interaction.

We are seeking candidates with prior experience managing culinary operations for college resident dining programs.

 

Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources, is able to translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Must have the ability to completely translate “authentic” cuisine to the customer in a competitive, international, urban restaurant setting.

Leadership: Ability to effectively manage and communicate with Culinary Staff, Key Personnel and Management Teams along with a passion and dedication to be “one of the best”. Must be highly engaged and extremely hands-on in day to day operations.

Training: Must be able to articulate and demonstrate a wide ranging variety of cooking techniques and skills for the staff (food presentation, quality, safety and proper culinary techniques).

Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses.

The ideal candidate will have:

  • College/University high volume culinary experience;
  • The ability to inspire a kitchen staff
  • Emphasis on food presentation, quality, diversity cuisines, menu design & implementation;
  • Focus on customer service excellence;
  • Experience with exhibition cooking
  • Demonstrated experience providing strong leadership, including supervision, direction and training, to a diverse team of employees;
  • Focus on food and physical safety and sanitation;
  • Experience managing food and labor cost controls to meet targets;
  • High level of computer literacy;
  • Strong analytical thinking skills

If you want to be part of a forward-thinking, passionate, and dedicated team who strive each day for excellence, then consider joining the Sodexo Campus Dining Team!

Position Summary

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
Key Duties
-Executes the culinary function
-Customer & Client satisfaction
-Manages food & physical safety program.

 

Qualifications & Requirements

Basic Education Requirement - Associate's Degree
Basic Management Experience - 2 years
Basic Functional Experience – 1 year 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.

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