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Executive Chef 1
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | burlington, North Carolina |
About this job
At Sodexo our Executive Chefs are Feeding the Future One Meal At A Time!
Are you a dynamic Executive Chef ready to launch your culinary career to a whole new level? Does the word passion describe your attitude toward food service? Are you an accomplished Executive Chef that has what it takes to be So Creative, So Caring, So Successful, So Inclusive, So Collaborative and So Different ? Then you are So Sodexo!
Recipe for Success -- Preferred Qualifications:
Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree. Ability to demonstrate and maintain a strong comprehensive knowledge of culinary trends. High volume, complex food-service operations experience in a college or university setting is desired. Ability to manage a diverse team of kitchen personnel as well as supervise/coordinate all related culinary activities with an emphasis on training and demonstration of culinary best practices. Experience with recipe development and implementation, ordering and inventory of consumable and non-consumable goods, food and labor cost management. Extensive knowledge of kitchen safety and sanitation guidelines including HACCP and/or Serve Safe Cert preferred. Ability to successfully oversee special catering events which may require culinary instruction and/or demonstrations of culinary techniques. Prior experience with hiring, constructive counseling, discipline and performance evaluations. Ability to successfully coordinate activities with other internal departments, participate in management team meetings, interface with Vendors, customers and clients in a professional manner.
This Executive chef will be working at University of Vermont at the Davis Center, the student center which includes 3 retail locations, large catering volume including production for delivered campus catering. Works with a large team to deliver a diversity of student offerings including international, local brands and a farm to table restaurant. Oversee the production and execution of banquets including large conference events(over 1,000) to elegant weddings and VIP events and concession production. Also works with student groups in a teaching and mentoring for their signature events. High client contact and student engagement.
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
Are you a dynamic Executive Chef ready to launch your culinary career to a whole new level? Does the word passion describe your attitude toward food service? Are you an accomplished Executive Chef that has what it takes to be So Creative, So Caring, So Successful, So Inclusive, So Collaborative and So Different ? Then you are So Sodexo!
Recipe for Success -- Preferred Qualifications:
Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree. Ability to demonstrate and maintain a strong comprehensive knowledge of culinary trends. High volume, complex food-service operations experience in a college or university setting is desired. Ability to manage a diverse team of kitchen personnel as well as supervise/coordinate all related culinary activities with an emphasis on training and demonstration of culinary best practices. Experience with recipe development and implementation, ordering and inventory of consumable and non-consumable goods, food and labor cost management. Extensive knowledge of kitchen safety and sanitation guidelines including HACCP and/or Serve Safe Cert preferred. Ability to successfully oversee special catering events which may require culinary instruction and/or demonstrations of culinary techniques. Prior experience with hiring, constructive counseling, discipline and performance evaluations. Ability to successfully coordinate activities with other internal departments, participate in management team meetings, interface with Vendors, customers and clients in a professional manner.
This Executive chef will be working at University of Vermont at the Davis Center, the student center which includes 3 retail locations, large catering volume including production for delivered campus catering. Works with a large team to deliver a diversity of student offerings including international, local brands and a farm to table restaurant. Oversee the production and execution of banquets including large conference events(over 1,000) to elegant weddings and VIP events and concession production. Also works with student groups in a teaching and mentoring for their signature events. High client contact and student engagement.
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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