Chef Exécutif Corporatif, Services aux entreprises (70309725)

Sodexo Canada Ltd•Montreal, QC

4d•CA$75,000 - CA$80,000•Onsite

About The Position

L’anglais suivra. Faites progresser votre carrière avec une entreprise qui partage votre passion ! Notre division Services aux entreprises a une nouvelle opportunité excitante de rejoindre Sodexo en tant que notre prochain Chef exécutif qui se trouve l'Ouest de l'île Montréal, QC. Salaire: 75 000$-80 000$ Chez Sodexo, notre objectif est de créer un meilleur quotidien pour chacun afin de construire une meilleure vie pour tous. Leader mondial des services qui améliorent la Qualité de Vie, nous sommes présents dans 55 pays et servons chaque jour plus de 100 millions de consommateurs grâce à notre combinaison unique de services de Restauration et de FM sur site, de services et Récompenses et de services à la personne et à domicile. ___________________________________________________________________________________________________________ Grow your career with a company that shares your passion! Our Corporate Services division has an exciting new opportunity to join Sodexo as our next Executive Chef, based in Montreal’s West Island, Quebec. Salary: $75,000–$80,000 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. Description du poste L'impact que vous aurez : Responsable de la coordination et de la direction de la production de denrées alimentaires pour les services alimentaires et le service de traiteur. Diriger les opérations quotidiennes de production alimentaire, y compris la planification des menus, les achats/commandes, l'inventaire, la préparation des aliments et la gestion des coûts. Gérer les coûts de la nourriture et de la main-d'œuvre Superviser, encadrer et contrôler les équipes de chefs de cuisine et évaluer les performances afin de garantir un niveau élevé de productivité et une utilisation optimale des capacités des membres de l'équipe Veiller à ce que les objectifs du service alimentaire soient atteints Établir des normes d'exploitation, mettre en œuvre des améliorations de la qualité S'engager avec les ressources internes pour utiliser et partager les innovations de Sodexo Diriger et soutenir les programmes culinaires alignés sur nos engagements en matière de développement durable : y compris les déchets, le commerce équitable, l'approvisionnement local, l'emballage conscient, les offres de menus à base de plantes, etc. Superviser les fonctions de restauration et les événements spéciaux pour les clients/groupes internes et externes. Établir et entretenir des relations d'affaires avec les vendeurs et les fournisseurs. Promouvoir le programme alimentaire et contribuer à sa commercialisation auprès des publics internes et externes. Analyser en permanence le programme culinaire ; identifier les efficacités et les domaines d'opportunités au sein de nos opérations culinaires. Veiller au respect de toutes les normes de l'entreprise et de la législation provinciale/fédérale. Veiller au respect de toutes les politiques et procédures en matière de sécurité alimentaire, de gestion du système alimentaire et d'HACCP ___________________________________________________________________________________________________________ Your Impact: 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.

Requirements

Red Seal certification is considered an asset.
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 and experience in preparing a variety of cuisines are considered assets.
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.
Experience creating sustainable and plant-based menus is considered an asset.
A genuine commitment to delivering customer service that exceeds expectations.
A passion for food and people.

Nice To Haves

Red Seal certification
Knowledge and experience in preparing a variety of cuisines
Experience creating sustainable and plant-based menus

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.