Executive Chef 2

Sodexo•City of Oneonta, NY

8d•$64,600 - $83,600•Onsite

About The Position

Sodexo Campus Dining is seeking an Executive Chef 2 located in Oneonta, NY. Our resident dining program includes 2 unlimited dining facilities, a large retail marketplace that provides grocery items, fresh-made sushi, grill, and pizza. We also feature 3 coffee and snack shops, including a Starbucks, Dragon Tea, and Seasons Café. We have a large catering department and one of the only accounts to have a full-service bakery on campus. While in full operation, we have 115 full-time unionized employees, 30 managers/supervisor/office staff, and employ 200 part-time students. Our dedicated long-term staff is proud to offer healthy and nutritious menus that fit the ever-changing needs and lifestyles of our students.

Requirements

A passion for food and innovation.
An outstanding culinary background, with the demonstrated ability to lead large, diverse teams and stay current with new culinary trends;
Excellent leadership and communication skills with the ability to maintain the highest culinary standards;
Strong coaching and employee development skills.
Associate's Degree or equivalent experience
2 years Minimum Management Experience
2 years Minimum 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

Help lead and provide leadership and supervision for the university dining and ensures client satisfaction and retention for the company.
Implements business practices in order to uphold company mission, values, and commitments made in the Sodexo client contractual agreement.
Directs daily operations of food production, including menu planning, purchasing, ordering, inventory, food preparation, post-meal analysis, and record-keeping.
Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.
Establishes operating standards, implements and maintains Sodexo and branded concepts standards, creates quality improvements and communicates them to employees.
Ensures compliance with all federal, state, and local regulations as well as Sodexo/client policies and procedures (e.g., HACCP, quality assurance, safety, operations, personnel, and EcoSure).
Trains other chefs/staff on culinary skills through day-to-day training as well as the use of Culinary Foundations training and standards, and serves as technical expert.
Maintain and develop client relationships and client satisfaction for all aspects of food production to ensure account retention.