Executive Chef 2

Sodexo Careers•West Orange, NJ

21h•Onsite

About The Position

Sodexo is seeking an Executive Chef to oversee culinary operations at Daughters of Israel in West Orange, New Jersey. This is a growing skilled care and rehab facility offering kosher dining for approximately 100 residents and serves a meals on wheels program. The Executive Chef will lead a culinary team of approximately 6, overseeing all aspects of food production, quality assurance, safety, and service. Typical shift is 7:00am-3:30pm, may vary with every other weekend coverage and some holidays. What You'll Do Oversee daily kitchen operations; 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. 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. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background; strong knowledge of safety and sanitation; knowledge of special diets is helpful; experience training and mentoring a culinary team with exceptional human resource and supervisory skillset; experience managing food costs and strong computer skills; an enthusiasm for working with a diverse set of people and are confident and warm; a positive approach to tasks with a can-do attitude and impeccable attention to detail. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form . Qualifications & Requirements 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.

Requirements

a strong culinary background
strong knowledge of safety and sanitation
knowledge of special diets is helpful
experience training and mentoring a culinary team with exceptional human resource and supervisory skillset
experience managing food costs and strong computer skills
an enthusiasm for working with a diverse set of people and are confident and warm
a positive approach to tasks with a can-do attitude and impeccable attention to detail
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 daily kitchen operations
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.
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