Executive Chef 2

Sodexo S A • Dfw Airport, TX

122d

About The Position

Sodexo has an exciting opportunity for an Executive Chef 2 for Frederick Living located in Zieglerville, Pennsylvania, nearby King of Prussia. The Executive Chef will oversee the dining operations serving approximately 370 residents, mainly independent living. Operations include 7 dining rooms, a retail bistro, breakfast cafe, C-store and catering. This position will report to the General Manager and manage a staff of 40 kitchen staff. Will train and mentor cooks. This Chef will be hands on and cook as needed. Typical shift is 8:30am - 5:30pm, may vary with other weekend coverage.

Requirements

• A strong culinary background, with the demonstrated ability to stay current with new culinary trends.
• Excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies.
• Strong management skills and previous executive chef experience.
• Catering and dining experience and a passion for culinary arts.
• A strong production culinary background, ideally in an up-scale restaurant/retail/catering environment; healthcare experience is a plus.
• Experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset.
• Menu planning experience and a strong understanding of current culinary trends.
• Proven ability to effectively communicate to multiple audiences and develop strong relationships with customers.
• Ability to multitask and proven effectiveness in a high-standards driven environment.
• Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.
• Ability to successfully lead, develop and train a team.
• Creative and effective problem-solving and project management skills.
• Proficient computer skills as well as exceptional organizational and customer service skills.
• Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits.

Responsibilities

• Implement and standardize all culinary systems and procedures: Catering, Retail menus, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
• Monitor, conduct audits, and implement standardization for new menus.
• Be responsible for Food and Physical Safety and annual training for all hourly associates.
• Conduct Gold Check audits, create action plans based on audit findings, and keep and update GC audit books.
• Work with vendors on procurement items and be responsible for purchasing manager and purchasing financial audits.
• Improve and standardize catering and banquet services, creating menus based on client needs.
• Implement innovative and fresh ideas in retail, catering and resident dining.

Benefits

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Food Services and Drinking Places
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees