Executive Chef 2
System ID: 13332
Location: US-NY-NEW PALTZ
Position Title: Executive Chef 2
Relocation: Yes
Category: Culinary
Type: Full-Time
More information about this job:
Unit Description:
13332 -Sodexohas an excellent career opportunity for anExecutive Chef (II) - Campus Dining Services at SUNY in New Paltz, New York- Located ninety miles north of Manhattan and sixty miles south of Albany. The campus has 3,000 students on the meal plan and another 4,000 commuter and facility members who eat on campus each day. This is a “hands on” position that oversees the campus food production which includes: a resident dining hall, a retail food court with 7 venues, a late night retail venue and 3 satellite food eateries.Catering is also the direct responsibility for the Executive Chef. Ideal candidate has prior college food production experience and a familiarity with internal brands such as: Pandini’s, Subconnection, and Simply to Go. Position works with 2 Production Managers and leads a diverse group of approximately 15 cooks on the culinary team and will manage 3.8 million in financial volume. Comprehensive knowledge of Resident dining standards is critical for this position that will: oversee the campus wide culinary program, manage catering production, work closely with the GM on catering/menu planning, and will support the campus safety program with a team of 7other managers on campus. This is a year round position with a typical schedule of 10am to 8pm and will include some weekend and holiday management coverage. Sodexo Campus Services - committed to enhancing the learning environment on campus through world-class food and facilities services and we welcome you to join our team with this career opportunity.
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 will require a background check and may require a drug screen for this position.
Sodexo is an EEO/AA/M/F/D/V employer.
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