Executive Chef 2

Sodexo Careers•Macon, GA

4d•Onsite

About The Position

Sodexo is seeking an energetic Executive Chef to oversee culinary operations at Carlyle Place in Macon, Georgia. This upscale Life Plan Community sits on a beautifully landscaped 58‑acre campus just minutes from downtown. The dining program features a restaurant‑style fine‑dining venue, a bistro, a bar, full-service catering, and three intimate dining rooms dedicated to healthcare residents. The Executive Chef will lead a culinary team of approximately 28 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 residents, and can balance operational excellence with personal engagement. Typical shift is 6:30am-3:30pm, may vary with every other weekend coverage and some holidays. What You'll Do 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. Actively interact with residents, many who are highly engaged community members. Build strong relationships by being visible, approachable, and responsive to resident 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 , c reate menus based on client needs.

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 experience
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

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.
Actively interact with residents, many who are highly engaged community members.
Build strong relationships by being visible, approachable, and responsive to resident 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.