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Executive Chef 2


Location:
DUDLEY, MA
Date:
01/16/2018
2018-01-162018-02-14
Job Code:
69184
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Job Details

Careers Center - Executive Chef 2

Executive Chef 2

US-MA-DUDLEY
System ID
69184
Category
Culinary
Relocation Type
No
Employment Status
Full-Time

Unit Description

Sodexo University Dining Segment has an exciting opportunity for an Executive Chef 2 at Nichols College located in Dudley Ma!  

 

As Executive Chef, you will be recognized as the technical expert, teacher and trainer for all cooks and culinarians within the account.  This role oversees all culinary staff within this $3M account.  The residential dining unit has 1,000 boarding students and features platform dining and action stations within the dining hall.  We are seeking an Executive Chef who has a passion for culinary excellence and enjoys talking with students and customers!  The Executive Chef is responsible for hands-on culinary planning for multiple units on campus, including catering. Additional duties include overseeing food purchasing, monitoring production levels and inventory controls, recipe compliance, implementing and training HACCP, interviewing and hiring all culinary staff, managing/controlling food and labor cost issues and offering solutions when needed.

 

Reporting to the General Manager, the ideal Executive Chef candidate will possess:

  • Experience in a culinary leadership capacity in a high volume, quality-focused operation, preferably within a campus environment.
  • Experience in managing and developing successful teams.
  • Proven track record of maintaining high standards with regard to sanitation, quality and guest satisfaction.
  • Proven track record of leading and driving systems and processes within a high volume food environment.
  • Be a food-focused, customer service professional with great communications skills and drive.
  • Creativity with food; the ability to think out of the box to “wow” our clients.
  • Culinary degree preferred.

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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