Chef Exécutif Corporatif , Services aux entreprises (70309725)

Sodexo Canada Ltd•Vaudreuil-Dorion, QC

4d•CA$75,000 - CA$80,000•Onsite

About The Position

Our Corporate Services division has an exciting new opportunity to join Sodexo as our next Executive Chef, based in Montreal’s West Island, Quebec. At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. As a global leader in services that improve Quality of Life, we operate in 55 countries and serve more than 100 million consumers every day through our unique combination of on-site Food and Facilities Management services, Benefits and Rewards services, and Personal and Home services.

Requirements

At least five years of experience as a Chef.
Bilingual proficiency in French and English.
Ability to lead the team in meeting our high food safety and quality standards while inspiring team members to continually improve and exceed client expectations.
Knowledge of industry standards and applicable legislative policies and procedures.
Ability to work well under pressure in a fast-paced, team-oriented, and safety-focused environment.
Proven organizational skills and strong computer proficiency, including Microsoft Office.
Exceptional communication and interpersonal skills, with the ability to interact effectively with clients and employees at all levels.
Ability to work independently, solve problems, and develop effective solutions.
A genuine commitment to delivering customer service that exceeds expectations.
A passion for food and people.

Nice To Haves

Red Seal certification is considered an asset.
Knowledge and experience in preparing a variety of cuisines are considered assets.
Experience creating sustainable and plant-based menus is considered an asset.

Responsibilities

Coordinate and oversee food production for food services and catering operations.
Lead daily food production operations, including menu planning, purchasing and ordering, inventory management, food preparation, and cost control.
Manage food and labour costs.
Supervise, coach, and oversee culinary teams, evaluating performance to ensure high productivity and optimal use of team members’ skills.
Ensure that food service objectives are achieved.
Establish operating standards and implement quality improvements.
Collaborate with internal resources to leverage and share Sodexo innovations.
Lead and support culinary programs aligned with our sustainability commitments, including waste reduction, fair trade, local sourcing, sustainable packaging, and plant-based menu options.
Oversee catering functions and special events for internal and external clients and groups.
Establish and maintain strong business relationships with vendors and suppliers.
Promote the food program and support its marketing to internal and external audiences.
Continuously evaluate the culinary program to identify efficiencies and areas for improvement within our operations.
Ensure compliance with all company standards and applicable provincial and federal legislation.
Ensure compliance with all food safety, food management system, and HACCP policies and procedures.