Sodexo Operations LLC Executive Chef 2 in VINCENNES, Indiana
More information about this job
Relocation Assistance Available for this position.
Sodexo is seeking an Executive Chef for Vincennes University in Vincennes, Indiana. The VU campus has 4,000 total students with 1,750 being residential. Sodexo has exclusive responsibility for all food service on campus, this includes Residential dining, catering and food retail operations. The Executive Chef's primary responsibility is the day to day production output of the residential kitchen, creating daily menus developed by the production manager who uses Sodexo’s Food Management System (FMS). Other duties include developing orders and assisting with food purchases and monitoring inventory. The Executive Chef is one of six managers at the Vincennes account reporting to a General Manager. A professional team that is organized and proactive focusing on customer service, quality of product, HACCP, sanitation & safety and ultimately fiscal responsibility. This is a union account. The hourly staff is long term employees with very little turn over. They are skilled in their culinary abilities and proud of their day to day performance. This position includes standard management duties such as customer & client interaction, front of house interaction, some cash handling preparing 2 GFS truck orders per week, record keeping, food and physical safety management and being accountable with the management team for the units’ financial success. The preferred candidate should have 3-5 years of campus culinary management experience and can appreciate a diverse university culture. The work environment is pleasant; client relationship is professional and respectful. The keys to success at this account is to work to increase sales through Sodexo marketing programs, new products, added services and innovations that are appealing to faculty & staff, campus visitors and our residential student customer.
The best qualified candidate will have the following:
College/University culinary and culinary management experience;
3 – 5 years Chef experience preferred;
Experience with food and labor management systems;
Experience training and leading a kitchen staff;
Experience with on-line ordering systems;
Experience with inventory controls;
Experience managing food and labor costs;
Experience with HACCP and food/physical safety practices;
Experience with catering food production.
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 57098
Location US - IN - VINCENNES
Relocation Yes - According to Grade