Executive Chef 3

Sodexo Careers•Troy, NY

10d

About The Position

Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo's Campus Segment is seeking an Executive Chef 3 at Rensselaer Polytechnic Institute (RPI) in Troy, NY. 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 accessibility for the staff, which is achieved by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and has a significant involvement in sustainability and local purchasing programs.

Requirements

High-volume, quality-focused culinary management experience, preferably within a campus dining setting
Exemplary communication skills with the ability to lead a large team
Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities
Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team
Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 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.