Regional Executive Chef - West Coast

Sodexo Live! (Salary)•,

2d•Remote

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. This position is responsible for providing the Region's Executive Chefs and GMs culinary leadership and guidance in order to meet company objectives and standards as set forth by the Culinary Steering Committee and Sr. Leadership. Responsibilities will include providing ongoing support, training and mentorship to the company's Chefs and managers on food quality, food cost controls, labor cost forecasting and budgets, purchasing compliance, inventory and safety and sanitation.

Requirements

Minimum 5 years' experience as an Executive Chef in high volume sports and leisure venues with a proven record of success
Culinary Arts Degree and or equivalent work experience
Excellent organizational, presentation, written and interpersonal skills
Proven ability to manage food cost to a budget and identify solutions when target is missed
Proven ability to manage labor cost with effective scheduling and forecasting
Ability to promote and participate in a team environment as well as function independently
Ability to understand written and oral direction and to communicate same with others
Must be able to multitask and prioritize projects as business demands
Must be comfortable in the kitchen environment, frequently work at fast pace with exposure to noise, heat and cold.
Must be able to independently inspect and maneuver through facilities in a fast-paced, often tightly quartered environment.
Candidate must reside on the West Coast.

Responsibilities

Actively communicate with Chefs in the Region to assess the ongoing culinary needs of their units
Conduct a formal monthly conference call with all Chefs in the Region to communicate the culinary initiatives and share best practices as well as regional success stories
Participate as a member of the Culinary Steering Committee (SVP-Culinary, Director of Culinary Innovation, Director of Training, All Sr. Chefs and All Regional Chefs)
Assist Sr. Chef with promoting a TEAM mentality in the region
Assist Sr. Chef with promoting best Safety practices in the region to meet LTIR targets
Assist Sr. Chef with promoting best Sustainability practices in the region
Proactively identify and communicate all support needs in the Region to your Senior Executive Chef and assist with filling these openings from within the Region's team first
Assist the Sr. Executive Chef with supporting all New Business Development within the Region i.e. Menu development, presentations, opening support, recruiting, RFP walk-throughs, etc.
Identify top performers within the region and develop a succession plan for all units
Participate and promote the Chef to Chef Mentorship Program within the Region
Act as liaison and support all Chefs with questions regarding purchasing and compliance
Assist the Director of Training and Development with the onboarding of new chefs and sous chefs in the region
When visiting other units: Perform location reviews, Culinary audit's and safety walks from within the region (On as needed basis as identified and agreed upon by VP-Corp. Chef, Sr. Executive Chef, SVP & RVP)
Identify menu innovation needs within the Region and work with the Director of Culinary Innovation to resolve
Support the focus of Local partnerships and suppliers within the Region
Share the Director of Innovation's work and programs with the Region's Executive Chefs to keep them up to date with current trends
Participate in Annual Meeting as well as Annual Culinary Innovation Summit