Executive Chef 1

Sodexo•Brown Deer, WI

4d•Onsite

About The Position

Sodexo Corporate Services is seeking a Chef Manager with prior culinary supervisory/management skills and hands-on food production experience to join our team at FIS in Brown Deer, Wisconsin. Additional responsibilities include but not limited to menu planning, catering, food and labor cost, food ordering, preparation and storage, inventory, payroll, client and customer interaction, cash management, safety and HACCP compliance. Ideal candidate will have excellent customer and client communication skills. Final candidate must be able to manage a team and be hands on with all aspect of running a business.

Requirements

Proven experience in food service or culinary leadership
Expertise in menu development, kitchen operations, inventory management, and cost control
Effective leader and coach with the ability to develop and motivate staff
Strong interpersonal skills and a passion for building lasting client and customer relationships
Associate's Degree or equivalent experience
2 years Minimum Management Experience
1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Lead all front and back-of-house operations, including daily food service and catering activities
Plan menus and manage food programs, including ordering, preparation, inventory control, and storage
Maintain consistency in food quality, taste, and presentation across all service times
Monitor and control food and labor costs to meet budgetary goals
Oversee team management of 4 hourly employees, including scheduling, payroll oversight, training, and performance development
Ensure compliance with HACCP guidelines and maintain safety and sanitation standards throughout the operation
Perform daily kitchen inspections and drive continuous improvement in safety and cleanliness
Develop strong client relationships, ensuring satisfaction through proactive communication and service excellence
Identify and implement new systems and programs to improve efficiency and elevate the dining experience