Sodexo Operations LLC Executive Chef 2 in ROMEOVILLE, Illinois
Executive Chef 2
Sodexo's university segment has an opening for a dynamic Executive Chef 2 at our growing private catholic university with a total MV of $5.5MIL in annual sales. Our long tenured account, Lewis University is located in Romeoville, IL., which is 26 miles southwest of Chicago . The enrollment is 6,000 students with 1,300 resident dining students. Our dining services consists of resident dining, retail, catering and a convenience store. Reporting to the General Manager, the Executive Chef will oversee 2 supervisors and up to 60 associates in a union environment. The Executive Chef will have complete responsibility for culinary operations on campus . In addition to culinary management duties, this Executive Chef will play an integral role in culinary development that includes interaction with the student population and campus food committees .
The ideal candidate will have: College/University culinary and culinary management experience -- a culinary degree -- high-end culinary program experience to include high-profile catering -- experience with food and labor management systems (FMS) -- experience with on-line ordering -- experience training, leading and mentoring a culinary staff -- skilled at controlling food costs!
The University is included in thetop tierof U.S. News and World Report' s rankings of the best Midwest master's-level universities, most recently placing 58 out of a total of 144 institutions. The Princeton Review named Lewis one of the "Best Midwestern Colleges," with Lewis being ranked among a select list of 23 Illinois colleges and 158 Midwest institutions.
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keywords: Chef, executive chef, sous chef, catering, campus, university
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 64079
Relocation Yes - According to Grade