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Executive Chef 3


Location:
CHICAGO, IL
Date:
12/15/2017
2017-12-152018-01-14
Job Code:
66526
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Job Details

Careers Center - Executive Chef 3

Executive Chef 3

US-IL-CHICAGO
System ID
66526
Category
Culinary
Relocation Type
Yes - According to Grade
Employment Status
Full-Time

Unit Description

Sodexo Leisure has a new opportunity for an Executive Chef 3 at the John G. Shedd Aquarium in downtown Chicago, IL. The John G. Shedd Aquarium is one of the most visited cultural attractions in the city of Chicago.

 

Key Responsibilities:

  • Managing multiple retail food outlets & very high end, high volume special events
  • Executive Chef oversees all culinary operations for catering & retail outlets for this prestigious location set on the lakefront in downtown Chicago

 

You have/are experience:

  • Managing a culinary operation of a Multi-Million venue similar to a museum, zoo or other cultural destination setting
  • Developing menus and overseeing operational standards for retail operations
  • Utilizing locally sourced, organic and sustainable practices is a plus
  • Managing culinary production for retail operations in multiple, diverse, fast-paced venues.
  • Responsible for purchasing, compliance, inventory, cost analysis and forecasting
  • Providing training and coaching to the culinary team, to include culinary interns
  • Ensuring compliance to food safety, sanitation and workplace safety standards
  • Comprehensive knowledge of current retail culinary trends is necessary
  • Excellent communication skills and the ability to manage multiple priorities are key to success in this role

http://www.sheddaquarium.org/

 

 Learn more about the exciting venues managed by Sodexo Leisure: Sports & Leisure Quality of Life

 

Working for Sodexo:

How far will your ambition, talent and dedication take you? Sodexo champions a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful and we remain committed to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee.

 

We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance … every day.

Position Summary

Provides culinary leadership within a large 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 - Bachelor’s Degree 

Basic Management Experience - 3 years   

Basic Functional Experience - 3 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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