Executive Chef 2 - Full-time

 

At Sodexo we believe that Quality of Daily Life contributes to the progress of individuals and the performance of organizations. Sodexo designs, manages and delivers comprehensive service solutions through On-site Service Solutions and Motivation Solutions to create an outstanding experience for the people we serve. We have an exciting career opportunity for an Executive Chef in Napa, CA.  

 

Reporting to our General Manager, you will lead the food production team members in managing our culinary operations in daily production for the café, patient dining and onsite catering services. Our Executive Chef will be responsible for ensuring purchasing and inventory compliance as well as managing food cost and production planning. Duties include:

• Managing the daily food production including production planning and controls
• Ensuring Sodexo Culinary Standards including recipe compliance and food quality
• Labor and food cost controls and compliance
• Menu planning
• Food production Gold Check Audit compliance
• Inventory management
• Food waste management
• Coaching, training and development of the frontline culinary staff

Qualifications for the Executive Chef include current/prior BOH supervisory experience in a high volume healthcare environment, food production planning and food cost management experience, computer literacy, full HACCP knowledge and ServSafe certification. Certified Executive Chef designation is preferred. Sound like the opportunity you've been waiting for. Apply today! We look forward to hearing from you.   

 

In addition to offering a great opportunity, this position also provides a competitive salary, great benefits…and so much more!! 

 

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Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large 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 train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.

 

Basic Education Requirement - Technical, Trade, or Vocational School 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.