Executive Chef II - Ronald Reagan Presidential Library and Museum

Sodexo Live! (Salary)•Simi Valley, CA

1d•Onsite

About The Position

At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Chef II for the Ronald Reagan Presidential Library and Museum located in Simi Valley, CA. Unit Description: The Ronald Reagan Presidential Library and Museum sits on a high hill with sweeping views of the surrounding mountains, valleys and the Pacific Ocean. The Library is one of California's beautiful and unique destinations. The Library's 300 acre site, about 45 miles from Los Angeles International Airport (LAX), stands in for the "shining city on a hill" often referenced by President Reagan. The Library grounds serves as the final resting place of the nation's 40th President, and his wife, First Lady Nancy Reagan. The venue is located at 40 Presidential Dr, Simi Valley, CA 93065. Job Overview: As an Executive Chef II at Sodexo Live!, you will oversee all culinary operations at your venue, ensuring excellence in food quality, safety, and team performance. You'll collaborate closely with the General Manager, and other culinary leaders to deliver exceptional guest experiences through well-executed menus and efficient kitchen management. This position is responsible for overseeing kitchen operations and preparing high-quality food for both catering and retail operations.

Requirements

Experience as an Executive Chef or Executive Sous Chef in high-volume catering operation.
Experience in menu development, cost control, and kitchen operations.
Ability to adapt to guest preferences, dietary needs, and emerging food trends.
Strong plating and presentation skills for upscale dining or event catering.
Skilled in team building, conflict resolution, and performance management.
In depth knowledge of culinary techniques, food safety regulations, and kitchen equipment.
Excellent leadership, communication, and organizational skills.
Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
Hours may be extended or irregular to include nights, weekends and holidays.

Nice To Haves

Culinary degree or equivalent professional experience preferred.

Responsibilities

Assist in managing daily food production, including preparation and execution for catered events.
Supervise and support sous chefs and line cooks, fostering a collaborative and efficient kitchen environment.
Execute seasonal and client-driven menus, ensuring consistency in taste, presentation, and portioning.
Maintain compliance with Sodexo Live! Culinary Standards, including food safety, sanitation, and recipe adherence.
Monitor inventory levels, assist with ordering, and support cost control initiatives.
Participate in training programs focused on culinary techniques, safety, and operational procedures.