Campus Executive Chef

Sodexo•Washington, DC

2d•$103,445 - $133,870•Onsite

About The Position

Sodexo is seeking a Campus Executive Chef at a very prestigious university account with two campuses in the heart of Washington D.C area for a potential sale. The successful candidate will directly impact all culinary operations with oversight of culinary innovation, standards, and programs, as well as supporting, training, and developing executive chefs and their teams. Their focus will be on recipe execution, safety, and sanitation. The best-qualified, and seniored Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and has a significant involvement in sustainability and local purchasing programs for a larger volumed account.

Requirements

High-volume, quality-focused culinary management experience, preferably within a campus dining setting
Exemplary communication skills with the ability to lead a large team
Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities
Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team
Experience in successfully managing food and labor costs
Strong computer skills
HACCP training skills
Bachelor’s Degree or equivalent experience
Minimum 5 years management experience
Minimum 3 years functional experience

Responsibilities

Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting
Ensure Sodexo Culinary standards, including recipe compliance and food quality, are implemented
Have a working knowledge of automated food inventory, ordering, production, and management systems
Implement those systems and ensure ongoing compliance across campus
Oversee concept development, menu design, and the implementation of new culinary concepts
Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff
Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services