Executive Chef - Griffin Museum of Science and Industry

Sodexo Live! (Salary)•Chicago, IL

3d•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: Sodexo Live! is seeking a Executive Chef for the Griffin Museum of Science and Industry in Chicago, IL. The Griffin Museum of Science and Industry, Chicago-one of the largest science museums in the world-is home to more than 400,000 square feet of hands-on exhibits designed to spark scientific inquiry and creativity! Opened during 1933's Century of Progress in a building from 1893's Columbian Exposition, MSI is the place where generations have been coming to see what's next. Principal Function: The Executive Chef will lead the culinary team in creating innovative and high-quality dining experiences that align with the museum's mission and enhance visitor engagement. This role requires a passion for culinary arts, strong leadership skills, and a commitment to sustainability and excellence in food service. The Executive Chef is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs. The Executive Chef will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/ maintenance; and ensure proper safety and sanitation in kitchen.

Requirements

Culinary degree or equivalent experience required.
5+ years of experience in a high-volume kitchen
Strong knowledge of current culinary trends and techniques.
Proven financial acumen and experience in budgeting and cost control.
Excellent organizational, communication, and interpersonal skills.
Passion for food, art, and culture, with an ability to create a unique culinary experience.
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

Experience working in a Cultural or Educational institution preferred
Previous senior leadership managing a large staff and focus on exceptional client and customer service.

Responsibilities

Develop and execute seasonal menus for the museum's restaurants, cafes, and catering services, focusing on creativity and quality.
Lead, mentor, and manage the kitchen staff to ensure a cohesive and high-performing team.
Foster an environment of collaboration, learning, and innovation within the kitchen.
Oversee all kitchen operations, including food preparation, presentation, and service.
Maintain high standards of food safety, sanitation, and quality control in accordance with health regulations.
Create special menus and culinary experiences for exhibitions, events, and educational programs.
Collaborate with museum staff to align culinary offerings with the museum's themes and goals.
Develop and manage the kitchen budget, controlling food costs, labor, and waste.
Enhance visitor experiences through exceptional food presentations and service.
Gather feedback from guests and staff to continually improve the culinary offerings.
Implement sustainable practices in sourcing ingredients and managing waste.