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Executive Chef 2

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Job Details

Careers Center | Executive Chef 2

Executive Chef 2

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Relocation Type
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Unit Description

Are you a Culinary Professional tired of working a ton of late evenings and weekends? Well Look no further, we have a great opportunity here for you!


Sodexo Corporate Services is looking for a creative, high energy, organized Executive Chef 2 to oversee the culinary operation for a high profile account located in Bridgeport CT!. Sodexo has partnered with this account for over 25 years! The current food landscape includes a  full service cafeteria, coffee bar, executive dining and catering operations. 


This ideal Executive Chef 2 should have excellent culinary abilities along with a friendly personalty to engage clients and customers on a daily basis. Other duties include: menu planning, ordering, inventory, food and labor cost, safety & sanitation, and leading and development of the kitchen staff. 


With no weekends, many paid holidays and few evening events this account allows a great work and personal balance. 



Position Summary

Provides culinary leadership within a medium 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
- Implements & coordinates the culinary function. 
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
-  Manages food & physical safety programs.


Qualifications & Requirements

Basic Education Requirement - Associate's Degree 
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.

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