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Executive Chef 2


Location:
NEW ORLEANS, LA
Date:
02/16/2018
2018-02-162018-03-17
Job Code:
69474
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Job Details

Careers Center | Executive Chef 2

Executive Chef 2

Location US-LA-NEW ORLEANS
System ID
69474
Category
Culinary
Relocation Type
Yes - According to Grade
Employment Status
Full-Time

Unit Description

Sodexo is seeking an experienced Executive Chef for one of our Universities segment accounts in New Orleans, LA. This Chef will manage culinary operations of $13 million resident dining location. Successful candidates will have the ability to train on proper cooking techniques and presentation, knowledge of HACCP and safety standards, ability to control cost of goods and train staff on proper production standards. Candidates should also have working knowledge of menu development software, and ability to conduct cooking demonstrations for staff and clients.  Seeking candidates with the ability to drive and foster an innovative culinary team while managing high volume, and ability to work with large management team and staff.  

 

We are looking for candidates who will:

  • manage the daily food production including production planning and controls;
  • ensure Sodexo Culinary Standards including recipe compliance and food quality;
  • manage food costing, controls and compliance;
  • develop menus and manage inventory;
  • have high expectations for customer service and quality of food;
  • have the ability and willingness to develop and train frontline employees;
  • have a passion for food and innovation;
  • have knowledge of special diets and allergens; and
  • knowledge of Sodexo Food Management System (FMS) is preferred.

The ideal candidate has:

  • a strong culinary background, with the demonstrated ability to stay current with new culinary trends;
  • excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;
  • previous experience working in a high volume facility; and
  • strong management skills.

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.

Apply on the Company Site
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