Executive Chef

Birmingham, AL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Equal opportunity employer

Job Description

Sodexo Live! is a leading provider of event hospitality services known for delivering exceptional experiences at some of the most prestigious venues worldwide. The company prides itself on creating memorable moments not just for guests and visitors but also for its team members. Operating in a dynamic and fast-paced environment, Sodexo Live! offers more than just a job – it offers a chance to be part of something greater, where no two days are the same and where the diversity of people and experiences come together to create a unique workplace. With a strong commitment to employee growth, development, and... Show More

Job Requirements

Minimum of 10 years in culinary leadership
Experience in high-volume hospitality environments
3 years managing operations with $10 million+ annual revenue
AOS or higher culinary degree or certification
Financial management skills
Able to lift up to 50 pounds
Able to work extended and irregular hours including nights, weekends, and holidays
Ability to work in wet, noisy, and temperature extreme environments

Job Qualifications

Minimum of 10 years in a culinary leadership position with increasing levels of responsibility
Experience working in a high-volume hotel, convention center, entertainment complex, arena, or stadium
Minimum of 3 years leading a culinary operation with annual revenues in excess of $10 million
AOS or higher degree from a postsecondary culinary arts training program or equivalent professional certification
Proven financial acumen and experience in budgeting and cost control
BA/BS business or hospitality degree from an accredited college or university preferred
ACF Certified Executive Chef I or ACF Certified Culinary Administrator preferred

Job Duties

Lead the culinary management team to manage all aspects of food preparation, product handling, equipment utilization, and food safety
Analyze business volume and product usage daily
Participate in the development and implementation of business strategies
Train and manage culinary personnel including executive sous chef and sous chefs
Estimate food consumption and purchase requisition
Select, develop, and standardize recipes to ensure quality and consistency
Plan and price menus ensuring profitability and customer satisfaction

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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