Regional Executive Chef - Seattle

Sodexo Live! (Salary)•Medina, WA

2d•Remote

About The Position

Sodexo Live! is seeking a Regional Executive Chef to support units in the West Coast Region. The position is remote, but the candidate must reside near Seattle, Washington. The role provides culinary leadership and guidance to the region’s Executive Chefs and General Managers to help meet company objectives and standards established by the Culinary Steering Committee and senior leadership. It includes ongoing support, training, and mentorship on food quality, food and labor cost management, purchasing compliance, inventory, and safety and sanitation. The Regional Executive Chef works under the direction of the Senior Executive Chef and collaborates with regional culinary leaders and other stakeholders. The position supports regional teamwork, safety and sustainability practices, new business development, talent development, onboarding, culinary innovation, local partnerships, and operational reviews. Moderate travel is required, and hours may be extended or irregular, including nights, weekends, and holidays.

Requirements

At least 7 years of experience as an Executive Chef in high-volume sports and leisure venues, with a proven record of success.
Culinary Arts degree or equivalent work experience.
Excellent organizational, presentation, written, and interpersonal skills.
Proven ability to manage food costs to a budget and identify solutions when targets are missed.
Proven ability to manage labor costs through effective scheduling and forecasting.
Ability to promote and participate in a team environment and to work independently.
Ability to understand written and oral directions and communicate them to others.
Ability to multitask and prioritize projects according to business demands.
Must reside near Seattle, Washington.
Must be comfortable in a kitchen environment and able to independently inspect and maneuver through facilities in a fast-paced, often tightly quartered environment.
Moderate travel is required; hours may be extended or irregular, including nights, weekends, and holidays.

Responsibilities

Communicate with regional Chefs to assess the ongoing culinary needs of their units.
Conduct monthly conference calls with regional Chefs to communicate culinary initiatives and share best practices and regional success stories.
Participate as a member of the Culinary Steering Committee.
Assist the Senior Executive Chef with promoting teamwork and best safety practices in the region to meet LTIR targets.
Assist the Senior Executive Chef with promoting sustainability practices in the region.
Identify regional support needs, communicate them to the Senior Executive Chef, and help fill openings from within the regional team first.
Support regional new business development, including menu development, presentations, opening support, recruiting, and RFP walkthroughs.
Identify top performers in the region and develop succession plans for all units.
Participate in and promote the Chef to Chef Mentorship Program in the region.
Act as a liaison and support Chefs with purchasing and compliance questions.
Assist the Director of Training and Development with onboarding new Chefs and Sous Chefs in the region.
When requested and agreed upon by leadership, conduct location reviews, culinary audits, and safety walks at regional units.
Identify regional menu innovation needs and work with the Director of Culinary Innovation to address them.
Support local partnerships and suppliers in the region.
Share the Director of Culinary Innovation’s work and programs with regional Executive Chefs to keep them informed of current trends.
Participate in the Annual Meeting and Annual Culinary Innovation Summit.