Executive Chef 2

Sodexo•Phoenixville, PA

6d•Onsite

About The Position

Sodexo is seeking an Executive Chef at the University of Valley Forge in Phoenixville, PA. University of Valley Forge is a regionally accredited Christian University of Arts, Sciences, and Professions on a beautiful 106-acre Chester County campus, with 25 undergraduate majors, 4 graduate majors, and dozens of credentialed and dedicated professors – all committed to the UVF mission to prepare individuals for a life of service and leadership in the church and world. The successful candidate will directly impact all culinary operations by overseeing culinary innovation, standards, and programs, and by supporting, training, and developing executive chefs and their teams. Their focus will be on recipe execution, safety, and sanitation. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is ensuring staff accessibility by being on the floor during service times and demonstrating strong leadership. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and is significantly involved in sustainability and local purchasing programs.

Requirements

An outstanding culinary background, with the demonstrated ability to lead large, diverse teams and stay current with new culinary trends
Ability to enhance the university's dining experience, ensuring high-quality standards, and delivering exceptional dining experiences to students and staff
Excellent leadership and communication skills with the ability to maintain the highest culinary standards
Strong coaching and employee development skills
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

Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting
Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented
Have a working knowledge of automated food inventory, ordering, production, and management systems
Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts
Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff
Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services
Thrive on tough challenges and use innovative thinking. Promote ingenuity and innovation among the culinary team.