Executive Chef 3

Sodexo•Zionsville, IN

About The Position

Do you strive to create amazing culinary experiences? Sodexo Campus Services is seeking a Campus Executive Chef for a large account with heavy catering, resident dining, multiple retail locations and a C-store. This Campus Executive Chef will be based at a University in the Greater Indianapolis, IN area. The successful candidate will directly impact all culinary operations with oversight of culinary innovation, standards, and programs, as well as supporting, training, and developing executive chefs and their teams. Their focus will be on recipe execution, safety, and sanitation. 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 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

An outstanding culinary background, with the demonstrated ability to lead large, diverse teams and stay current with new culinary trends;
Ability to enhance the university's dining experience, ensuring high-quality standards, and delivering exceptional dining experiences to students and staff;
Excellent leadership and communication skills with the ability to maintain the highest culinary standards;
Strong coaching and employee development 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;
Thrive on tough challenges and use innovative thinking. Promote ingenuity and innovation among the culinary team.