Executive Chef 2

Sodexo•Milwaukee, WI

27d

About The Position

Sodexo is seeking an Executive Chef 2 for an account in the Milwaukee, WI area. The Executive Chef will lead a culinary team of approximately 30 professionals, overseeing all aspects of food production, quality assurance, safety, and service across multiple dining venues. The ideal candidate is a culinary innovator and relationship builder—someone who thrives in a high-end environment, enjoys being in front of customers, and can balance operational excellence with personal engagement.

Requirements

proven experience as an Executive Chef in high-end hospitality, private clubs, or luxury residential settings
menu planning experience with the demonstrated ability to stay current with new culinary trends
strong leadership and communication skills with the ability to maintain the highest of standards and implements company policies
experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset
a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts
the ability to successfully lead, develop and train a team
proficient computer skills as well as exceptional organizational and customer services skills
working knowledge of HACCP and experience with Health and Safety audits
Minimum Education Requirement - Associate's Degree or equivalent experienceMinimum Management Experience - 2 yearsMinimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Oversee the kitchen operations serving all levels of care
Implement and standardize all culinary systems and procedures for residents: Catering, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark.
Build strong relationships by being visible, approachable, and responsive to customer feedback.
FMS: monitoring, Audits, implementation and standardization for new menus
be responsible for Food and Physical Safety and annual training for all hourly associates
Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books
Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits
improve and standardize catering and banquet services, create menus based on client needs.