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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision care
wellness programs
401(k) Plan
Paid Time Off
Tuition Reimbursement
Job Description
Sodexo is a global leader in quality of life services, dedicated to improving the daily experiences of millions of people around the world. As a company, Sodexo provides a comprehensive range of integrated services, including food service, catering, facilities management, and other tailored solutions that cater to diverse industries and client needs. With a focus on innovation, sustainability, and community engagement, Sodexo partners with businesses and organizations worldwide to foster environments that nourish both customers and employees. The company's commitment to diversity and inclusion is deeply embedded in its core values, ensuring that every employee is treated fairly, respected, and... Show More
Job Requirements
- Minimum education requirement - associate's degree or equivalent experience
- Minimum management experience - 2 years
- Minimum functional experience - 2 years in food or culinary services including restaurants, fast food, vending, catering services, institutional services, or mall food courts
Job Qualifications
- Proven experience as an executive chef in high-end hospitality, private clubs, or luxury residential settings
- Menu planning experience with demonstrated ability to stay current with new culinary trends
- Strong leadership and communication skills to maintain high standards and implement company policies
- Experience leading and engaging a culinary team with exceptional supervisory and human resource skills
- Strong understanding of forecasting, food cost management, purchasing, inventory, and labor management concepts
- Ability to successfully lead, develop, and train a team
- Proficient computer skills and exceptional organizational and customer service skills
- Working knowledge of HACCP and experience with health and safety audits
Job Duties
- Oversee the kitchen operations serving all levels of care
- Implement and standardize all culinary systems and procedures including catering, mindful menus, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, food presentation and quality, kitchen cleanliness and safety
- Build strong relationships by being visible, approachable, and responsive to customer feedback
- Monitor, audit, implement and standardize new menu FMS
- Ensure food and physical safety compliance and annual training for all hourly associates
- Conduct Gold Check audits, develop action plans based on findings and maintain audit documentation
- Manage procurement activities including vendor relations and purchasing audits
- Improve and standardize catering and banquet services and create menus based on client needs
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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