Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $59,600.00 - $90,090.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision care
wellness programs
401(k) Plan
Paid Time Off
company holidays
Career growth opportunities
Tuition Reimbursement
Job Description
Sodexo's Campus Segment is a globally recognized leader in providing exceptional food services, catering, and facilities management, committed to enhancing quality of life and delivering memorable experiences for clients and communities. At the heart of their operation at Rensselaer Polytechnic Institute (RPI) in Troy, NY, Sodexo is searching for an experienced Executive Chef 2 to join their dynamic culinary team. This role is designed for a passionate culinary professional who thrives in a high-volume, fast-paced environment and excels at teamwork, leadership, and achieving excellence. As an Executive Chef 2 at RPI, the successful candidate will balance strategic oversight with hands-on... Show More
Job Requirements
- minimum education requirement - associate's degree or equivalent experience
- minimum management experience - 2 years
- minimum functional experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Job Qualifications
- associate's degree or equivalent experience
- minimum 2 years of management experience
- minimum 2 years of work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
- exemplary communication skills
- strong leadership skills with hands-on training approach
- strong organizational skills
- experience managing food and labor costs
- strong computer skills
- HACCP training skills
Job Duties
- be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting
- ensure Sodexo Culinary standards including recipe compliance and food quality are implemented
- have a working knowledge of automated food inventory, ordering, production, and management systems
- implement those systems and ensure ongoing compliance across campus
- oversee concept development, menu design, and the implementation of new culinary concepts
- driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff
- promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services
Job Qualifications
Experience
Mid Level (3-7 years)