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Executive Chef 1 - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Spokane, Washington |
About this job
Sodexo Campus Food Services has partnered with Gonzaga University for 55 years and we are seeking an exceptional leader to become our Executive Chef in the new Hemmingson University Center/Resident Dining program at Gonzaga University, a faith based college in Spokane, WA. This Executive Chef will oversee 15,000 meals/week from a State of the Art, $60M University Center.
The successful candidate must have
previous high volume production / supervisory experience in a restaurant, hospital, resort. ability to use company systems for food cost that are computer and web based. capable of following corporate recipes for the Student Dining program but also able to improvise and create custom offerings for our catering business. passion for the dining experience - elevating the quality and presentation of offerings for Student Dining - fresher and made to order fare; with a high focus on Sustainability. Culinary degree or certification a plus! Excellent opportunity for an up and coming chef/ sous chef looking to make a name with a growing program; who is self-motivated, creative and passionate about the culinary arts, food quality and presentation; and who once proven –is looking for the opportunity to promote up in the next 3-4 years.
About Gonzaga
Gonzaga College started in 1881 with $936 in hard silver dollars. It bought Gonzaga’s founder, Father Joseph Cataldo, S.J., 320 acres of land and water, what people then referred to as “the old piece of gravel near the falls.” Six years later, the College officially opened the doors of its only building for “young Scholastics, whose ambition it is to become priests.” Exclusively for boys, the College was under the charge of the Jesuit priests. Enrollment for the 1887-88 academic year was 18 boys and young men.
Today, it is known as Gonzaga University, a private, four-year institution of higher education. More than 105 buildings dot the 131-acre campus overlooking the Spokane River. Students include both women and men, who can enroll in a multitude of undergraduate or graduate programs. Enrollment for the 2013-14 academic year was 7,691 students.
A constant throughout the years is Gonzaga’s educational philosophy, based on the centuries-old Ignatian model of educating the whole person – mind, body and spirit. At Gonzaga, students discover how to integrate science and art, faith and reason, action and contemplation. "Cura personalis," or care for the individual, is our guiding theme.
Position Summary
Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a small account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.
Qualifications & Requirements
Basic Education Requirement - Technical, Trade, or Vocational School Degree
Basic Management Experience - 1 year
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 will require a background check and may require a drug screen for this position.
Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer
Options
The successful candidate must have
previous high volume production / supervisory experience in a restaurant, hospital, resort. ability to use company systems for food cost that are computer and web based. capable of following corporate recipes for the Student Dining program but also able to improvise and create custom offerings for our catering business. passion for the dining experience - elevating the quality and presentation of offerings for Student Dining - fresher and made to order fare; with a high focus on Sustainability. Culinary degree or certification a plus! Excellent opportunity for an up and coming chef/ sous chef looking to make a name with a growing program; who is self-motivated, creative and passionate about the culinary arts, food quality and presentation; and who once proven –is looking for the opportunity to promote up in the next 3-4 years.
About Gonzaga
Gonzaga College started in 1881 with $936 in hard silver dollars. It bought Gonzaga’s founder, Father Joseph Cataldo, S.J., 320 acres of land and water, what people then referred to as “the old piece of gravel near the falls.” Six years later, the College officially opened the doors of its only building for “young Scholastics, whose ambition it is to become priests.” Exclusively for boys, the College was under the charge of the Jesuit priests. Enrollment for the 1887-88 academic year was 18 boys and young men.
Today, it is known as Gonzaga University, a private, four-year institution of higher education. More than 105 buildings dot the 131-acre campus overlooking the Spokane River. Students include both women and men, who can enroll in a multitude of undergraduate or graduate programs. Enrollment for the 2013-14 academic year was 7,691 students.
A constant throughout the years is Gonzaga’s educational philosophy, based on the centuries-old Ignatian model of educating the whole person – mind, body and spirit. At Gonzaga, students discover how to integrate science and art, faith and reason, action and contemplation. "Cura personalis," or care for the individual, is our guiding theme.
Position Summary
Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a small account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.
Qualifications & Requirements
Basic Education Requirement - Technical, Trade, or Vocational School Degree
Basic Management Experience - 1 year
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 will require a background check and may require a drug screen for this position.
Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer
Options
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