Sodexo Operations LLC Executive Chef 2 in ATLANTA, Georgia

Unit Description

Sodexo is seeking an Executive Chef II at Georgia Institute of Technology located in the heart of downtown Atlanta, GA . The position drives culinary excellence at West Village, the newest of three large community restaurant facilities on Georgia Tech's campus serving 4500 board plans. The Executive Chef will oversee 5 Micro restaurants on the second floor of a new three story dining facility that will also include the Campus Commissary Kitchen, the Campus Bakery Commissary Kitchen in addition to housing Panera Bread and Starbuck. West Village will operate daily including weekends and late night hours and is expected to average over 18,000 meals weekly during the fall semester. This location is in operation full year supporting fall, spring, and summer semesters. The Executive Chef II position reports directly to the Campus Executive Chef. This position works with the lead Operations Manager II/Unit Manager completing a three person management team that also includes a Service Manager and the unit is directly supported by an Operations Manager III from the resident dining department. The Unit also includes the Campus Pastry Chef and Campus Commissary Chef. The location has an hourly staff of approximately 90 employees including multiple levels of culinary experience and skill. The Executive Chef needs to be extremely creative, providing cutting edge offerings that will "WOW" the client. This is a working chef position. Excellent customer service and client relations skills are a must.

The ideal candidate:

  • Has high volume culinary production experience in Campus/University, Hotel, or Banquet setting in addition to high volume al a carte/restaurant experience

  • Committed to providing the highest level of culinary services.

  • Is a leader and focuses on team building, training, and mentoring of staff

  • Focuses on food quality, presentation, creativity, safety, cleanliness, and facility maintenance.

  • Technically competent in unit financial management with proven experience ordering, maintaining food and labor cost, and controlling inventory.

  • Takes responsibility for training and development of hourly culinary employees.

  • Possesses a strong understanding of food safety and HACCP standards and ability to drive employee accountability for sanitation standards.

  • Demonstrates culinary creativity and is experienced creating menu’s that incorporate promotions and interactive student presentations.

  • An organized professional with effective leadership, communication, time management, and interpersonal skills.

  • Possess a culinary degree and preferred CEC Certification through American Culinary Federation.

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Keywords: Executive Chef, Production Chef, Certified Executive Chef

Position Summary

Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.

Qualifications & Requirements

Basic Education Requirement - Technical, Trade, or Vocational School Degree

Basic Management Experience - 2 years

Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

System ID 64121


Relocation Yes - According to Grade

Category Culinary

Type Full-Time