Executive Chef 3 - Full-time

Sodexo is seeking a dynamic experienced Executive Chef to lead our culinary team to new and exciting heights at Bryant University is located on 432 acres in Smithfield, RI.

Bryant University is a large progressive premier University.  The Executive Chef will be responsible for the training of the culinary teams on the execution of a sustainability driven menu adhering to corporate standards and policies.  The position provides resources to chefs, removes barriers, and leads project teams for renovation, menu concept planning and for the dining halls.  Person has a high energy and exceptional customer service and professional presentation. The Executive Chef will have work schedule of Tuesday - Saturday 10:30 am -7:30pm.   Passion for farm to table food, committed to Real Food Challenge principles and understands the complexities of the farm to institution systems.  Must have exceptional organization skills with over $8 million in managed food volume and both board and retail plans.  Very high profile account and will be opening a New Dining Hall next summer with a farm to table focus, educational kitchen and a focus on health, culture and sustainability.  

Responsibilities for this culinary leader's role will include VIP catering menu planning, client interaction, food forward presentation skills, food prep, inventory management, purchasing, food & labor costing, scheduling, safety/sanitation & employee training. This position will also have direct customer and client interaction.

We are seeking candidates with prior experience managing culinary operations for college resident dining programs.

Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources, is able to translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Must have the ability to completely translate “authentic” cuisine to the customer in a competitive, international, urban restaurant setting.

Leadership: Ability to effectively manage and communicate with Culinary Staff, Key Personnel and Management Teams along with a passion and dedication to be “one of the best”. Must be highly engaged and extremely hands-on in day to day operations.

Training: Must be able to articulate and demonstrate a wide ranging variety of cooking techniques and skills for the staff (food presentation, quality, safety and proper culinary techniques).

Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses.

The ideal candidate will have:

• College/University high volume culinary experience;
• The ability to inspire a kitchen staff
• Emphasis on food presentation, quality, diversity cuisines, menu design & implementation;
• Focus on customer service excellence;
• Experience with exhibition cooking
• Demonstrated experience providing strong leadership, including supervision, direction and training, to a diverse team of employees;
• Focus on food and physical safety and sanitation;
• Experience managing food and labor cost controls to meet targets;
• High level of computer literacy;
• Strong analytical thinking skills

Seeking bilingual candidates; the ability to speak Spanish will assist in managing this workforce.

Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in the largest accounts or in an account requiring a highly skilled Executive Chef. 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 - 3 years Basic Functional Experience - 4 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.