Job Description

Unit Description:

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Sodexo is seeking an Executive Chef 4 candidate for a Corporate Services account located in New York, NY. This Executive Chef will oversee 4 cafes and coffee shops throughout the building and will oversee roughly $5M in annual managed volume. This position reports directly into a a Client Executive. The Executive Chef will manage 20 frontline (hourly) union employees. We are looking for strong culinarian who possess strong menu development, managerial, and corporate services experience. Responsibilities include overseeing hot and cold production of high quality, HACCP compliant food for cafeterias and employee meals. Creates and develops menus and recipes that aligns with the retail program. Creates menu based on trends and market pricing. Adheres to labor and procurement budgetary guidelines. Works collectively with other team members for best outcomes. Takes the initiatives to improve services, the business and team members. Participates in the continuing education and training of staff. Adheres to all local, federal guidelines on regulatory compliances in the units.

**At the time of offer, you will need to provide proof that you are fully vaccinated and/or will be fully vaccinated prior to the first day of employment**

We are looking for a high level Executive Chef who will:

• manage the daily food production including production planning and controls;
• ensure Sodexo Culinary Standards including recipe compliance and food quality;
• manage food costing, controls and compliance;
• develop menus and manage inventory;
• have high expectations for customer service and quality of food;
• have the ability and willingness to develop and train frontline employees;
• have a passion for food and innovation;
• knowledge of Sodexo Food Management System (FMS) is preferred.

The ideal candidate has:

• a strong culinary background, with the demonstrated ability to stay current with new culinary trends;
• passion for food;
• excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;
• previous experience working in a high volume facility; and
• strong management skills.

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Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.

Establishes operating standards, implements and maintains Sodexo and branded concepts standards, creates quality improvements and communicates them to employees.

Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure).

Trains other chefs/staff on culinary skills through day to day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert.

Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.

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.