A passion for helping people and attention to detail are the hallmarks of your success. Join a team where you can make a difference!
Sodexo is seeking an Executive Chef 4 for a largeUniversity in the Chicago, Illinois Metropolitan area. Candidate will be responsible for budgets, menu planning/costing, client interaction, inventory, and guest interaction.
The successful candidate will:
implement and standardize all culinary systems and procedures for universities: Catering, Retail menus, LTO’S, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark;
FMS: monitoring, Audits, implementation and standardization for new menus;
be responsible for Food and Physical Safety and annual training for all hourly associates;
Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books;
Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits;
continue sustainability program with the direction of Director of Culinary Operations;
improve and standardize catering and banquet services, create menus based on client needs;
implement innovative and fresh ideas in retail & catering.
Is this opportunity right for you? We are looking for candidates who have:
a minimum of five (5) years of consecutive employment in similar food service operations (high volume, multi-unit operations, higher education, and catering)
ProChef II certified.
a strong culinary background, with the demonstrated ability to stay current with new culinary trends;
excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;
strong management skills and previous experience working in a high-volume facility;
high end catering and dining experience and a passion for culinary arts;
a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment;
experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset;
menu planning experience and a strong understanding of current culinary trends;
proven to effectively communicate to multiple audiences and develop strong relationships with customers;
the ability to multitask and proven effectiveness in a high-standards driven environment;
a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts;
the ability to successfully lead, develop and train a team;
creative and effective problem-solving and project management skills;
proficient computer skills as well as exceptional organizational and customer services skills;
Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and/or
C.E.C. (Certified Executive Chef)
Basic Education Requirement - Bachelor's Degree or equivalent experience
Basic Management Experience - 5 years
Basic Functional Experience - 3 years
Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Internal Number: 639189
About Sodexo Operations LLC
Sodexo touches the lives of 75 million consumers in 80 countries every day. In North America alone, we serve more than 15 million consumers at 13,000 client sites. Wherever we work, our dedication to making every day a better day for people and organizations comes from one goal — to positively improve Quality of Life.
Quality of Life is central to the performance and growth of individuals and organizations. Working from this perspective, Sodexo has redefined how to best serve our clients’ complex needs across the industries we serve: Corporate, Education, Government & Agencies, Health Care, Senior Living, Sports and Leisure and Energy & Resources.