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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $64,600.00 - $83,600.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision care
wellness programs
401(k) Plan with Matching Contributions
Paid Time Off
company holidays
Career growth opportunities
Tuition Reimbursement
Job Description
Sodexo is a global leader in food services and facilities management, dedicated to improving the quality of life for those they serve. Operating in numerous countries, Sodexo provides comprehensive solutions that include food service, catering, and facilities management tailored to various client needs. With a strong commitment to diversity, inclusivity, and sustainability, Sodexo not only enhances the experiences of its customers but also contributes positively to the economic, social, and environmental progress of the communities in which it operates. The company values its employees, encouraging a work culture where everyone is treated with respect, their ideas are valued, and their... Show More
Job Requirements
- Associate's degree or equivalent experience
- minimum 2 years management experience
- minimum 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts
- strong leadership and communication skills
- experience with health and safety audits
- proficiency in computer skills
- ability to lead and manage culinary teams
- knowledge of food cost management and procurement
- commitment to adhering to food safety standards
Job Qualifications
- Associate's degree or equivalent experience
- proven experience as an Executive Chef in high-end hospitality, private clubs, or luxury residential settings
- menu planning experience with the ability to stay current with new culinary trends
- strong leadership and communication skills
- experience leading and engaging a culinary team with exceptional supervisory and management 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
- 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 for customers including catering, mindful practices, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety
- build strong relationships by being visible, approachable, and responsive to customer feedback
- monitor FMS including audits, implementation, and standardization for new menus
- be responsible for food and physical safety and annual training for all hourly associates
- conduct Gold Check audits, create action plans based on audit findings, keep and update GC audit books
- work with vendors on procurement items and be responsible for purchasing manager and purchasing financial audits
- improve and standardize catering and banquet services, create menus based on client needs
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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