Executive Chef 3

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $74,900.00 - $113,190.00

Benefits

Medical insurance

Dental Insurance

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 clients and employees. Known for its commitment to sustainability, inclusion, and excellence, Sodexo operates worldwide with a comprehensive range of solutions designed to enhance the daily experiences of those it serves. Through sectors such as healthcare, education, corporate services, and senior living, Sodexo delivers outstanding service backed by a strong culture of respect, innovation, and social responsibility. The company fosters a diverse and inclusive environment where individuals are valued and empowered to contribute their best, ensuring both personal and professional growth.
Show More

Job Requirements

Bachelor's degree or equivalent experience
Minimum 3 years of management experience
Minimum 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts
Servsafe certification
Experience with HACCP and health and safety audits
Strong leadership and communication abilities
Proficient computer and organizational skills
Ability to train and develop a culinary team

Job Qualifications

Bachelor's degree or equivalent experience
Minimum 3 years of management experience in food or culinary services
Minimum 3 years of functional experience in food or culinary services including restaurants, fast food, vending, catering, institutional services or mall food courts
Strong culinary background with ability to stay current with culinary trends
Strong leadership and communication skills
Experience leading and engaging a culinary team with human resource and supervisory skills
Menu planning expertise
Understanding of forecasting, food cost management, purchasing, inventory and labor management
Ability to lead, develop and train a team
Proficient computer skills
Exceptional organizational and customer service skills
Servsafe certified
Knowledge of HACCP and experience with health and safety audits
Culinary degree or Certified Executive Chef (C.E.C.) is a plus

Job Duties

Implement and standardize all culinary systems and procedures for residents including catering, mindful garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness and safety based on Sodexo standards
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, and maintain updated GC audit books
Work with vendors on procurement items and manage purchasing financial audits
Improve and standardize catering and banquet services and create menus based on client needs
Develop interpersonal relationships with clients and residents

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: