Executive Chef 2 - Full-time

Sodexo Universities has an exciting opportunity for an Executive Chef on the campus of Brandeis University. Brandeis University is a high volume, multi-faceted union account. Sodexo's Food Service is very engaged in the campus community and maintains a very positive campus partner relationship. The Chef position will operate out of the Resident Dining Facility and will have responsibility for menu design for two residential dining locations. Oversight and direct management of the production staff essential to the success of this position. 

 

As a part of our management team, the Executive Chef maintains a high level of food quality and customer service in all units. Assists in maintenance of day to day culinary operations,  front of the house, e-time maintenance, scheduling, Labor Management and the Sodexo Food Management System, HACCP & Safety, and training. Assists in supporting the HR functions including counseling and yearly Performance Reviews. Maintains customer satisfaction and good public relations.

 

In this role, you will supervise front line and back of house culinary and will share responsibility for all food platforms within the Dining Commons. Responsibilities include adherence to operational and sanitation systems, and unit closing procedures. The position will require flexibility of work schedule.  This position will manage in a strong team-centered environment.

 

The ideal candidate will have:

 

Experience in managing in a kosher environment is a plus.

 

Prior sous chef experience in a large food service environment.in a college/university .or other high volume food service environment.

Ability to use systems for ordering/inventory, scheduling, payroll, strong computer skills including Microsoft Office applications.

Strong focus on creating a welcoming dining experience through excellent customer service skills.

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.