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Executive Chef 1


Location:
Nashville, TN
Date:
04/17/2018
2018-04-172018-05-16
Job Code:
71319
Apply on the Company Site
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Job Details

Careers Center | Executive Chef 1
  • Executive Chef 1

    Location US-TN-NASHVILLE
    System ID
    71319
    Category
    Culinary
    Relocation Type
    No
    Employment Status
    Full-Time
  • Unit Description

    Sodexo Corporate Services is looking for a Executive Chef 1 to join our team at a large company headquarters in Nashville, TN. The current food landscape consist of 1 large cafe and catering operations to include conference services.

     

    Job Summary

    The Executive Chef 1 is an integral member of the culinary team as they will have daily hands-on responsibility for food production and direct interaction with all employees and customers.

     

    The Executive Chef 1 maintains and leads the daily functions of the kitchen while working closely with the Executive Chef 2 to execute required meals and catering events. Provides culinary leadership for the unit including menu planning, program execution, staff management and training.  Interacts directly with employees, internal and external clients and customers and must present a clean, well-groomed, positive, customer-friendly and professional appearance at all times. 

     

    This position requires a candidate that will constantly strive to foster a culture of innovation and hospitality, to stay ahead of trend and to enhance the customer dining experience. 

     

    Key Duties –

      • expected to be a leader in the kitchen and is held responsible for running the assigned shift and working closely with the Front of House Supervisors to produce meals up to the expectations of the Chef and customers
      • provide the highest quality of food and service to customers at all times.
      • Responsible for staff scheduling, delegating, following up and ensuring consistent and well-presented food during assigned shift
      • Menu writing, hands on food prep and oversight of kitchen production.
      • Recipe management through a web based program
        • Must ensure recipes are followed for preparing, seasoning, cooking, tasting, carving, presenting, and serving station specific items, up to but not limited to - soups, meats, vegetables, desserts and other foodstuffs for consumption in a food service establishment.
      • will assist the Executive Chef, and must be able to complete tasks assigned by the Chef, or in the Chef's absence.
      • food preparation will include operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for execution.
      • may be expected to taste products, read menus, estimate production levels, check production and keep records to accurately plan production requirements, adhere to sanitation requirements and requisition supplies and equipment.
      • may select recipes per menu cycle, prepare bakery items, receive foodstuffs, inventory foodstuffs, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
      • expected to participate in all kitchen and campus major functions and will be supporting events on campus and within the district.
      • clean and sanitize work stations and equipment
      • ensure safe food practices are being adhered to in the kitchen, and that all Sodexo food and physical safety requirements are being met at all times.
      • Responsible for correct execution and of HACCP plans and maintaining all HACCP logs up to date and filed correctly.
      • manager may assign other duties as needed including supervising and training other cooks and kitchen employees, assisting other cooks and kitchen employees, or any unforeseen duties deemed necessary according to the needs of the business.

    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.

    Apply on the Company Site
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