Executive Chef 3
About the Job
Sodexo has a great opportunity for an Executive Chef 3 for a potential sale in Northwestern LA area.
The successful candidate will have direct impact on all culinary operations including café, catering and assist in menu development, with General Management oversight of financials, payroll, HR. This will be a subsidized account serving a few hundred people daily.
The best qualified Executive Chef will have strong hands-on scratch kitchen experience and will be accessible to staff while being on the floor during services times, showing strong leadership ability.
This position offers Monday through Friday daytime schedule!
We are looking for someone with great communication and training skills. This is a high-level culinary management role, but will also be hands-on as needed to support operations.
Responsibilities will include:
- Managing financials, employee relations, client relations
- Menu creation and food costing
- Strong focus on high quality food presentation
- All food production training, quality control, and outcomes
- Strong management background
Success in this role and in the relationship will require you to:
- Be innovative every day
- An eye for high end restaurant quality food
- A strong focus in customer service
Apply Now! How far will your ambition, talent and dedication take you?
Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee.Our ideal Executive Chef will be outgoing and enjoy being engaged with customer and clients. #LI
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Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties- Implements & coordinates the culinary function. - Directs & trains cooks & utility workers.- Ensures food preparation & production meets operational standards.- Manages catering & retail areas.- Customer & Client satisfaction.- Financial management to include food cost & labor management.- Manages food & physical safety programs.
Qualifications & Requirements
Basic Education Requirement - Bachelor’s Degree
Basic Management Experience - 3 years
Basic Functional Experience - 3 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.