Sodexo Inc. Executive Chef 3 in New York, New York

Unit Description

Sodexo currently has an opening for an Executive Chef 3 in our Corporate Services segment to manage the culinary programs in the financial district in New York, New York. This position will report directly to a General Manager and will provide leadership and development to 25 frontline (hourly-paid), Sodexo, non union culinary employees. There will be a building population at the site of about 2700 employees. This is an excellent opportunity for an experienced culinarian and innovator to provide high-end retail and catering services in a brand new cafe and conference center. Candidates should be passionate, highly motivated, and enjoy client and customer interaction. The ability to offer strategic leadership and vision are a must for this growing operation!

We are seeking candidates with prior experience in catering, contract good services management, as well as high-end culinary experience.

  • Culinary Creativity : Follows culinary trends and innovates using local sustainable food sources, can translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Candidate must have the ability to completely translate “authentic” international and farm-to-table cuisine to the customer.

  • Leadership: Ability to effectively manage and communicate with culinary staff, key personnel, catering staff and management teams along with a passion and dedication to be “one of the best”. Candidate must be highly engaged, passionate and extremely hands-on in daily operations.

  • Training: Must be able to articulate and demonstrate a wide-ranging variety of cooking techniques and skills for the catering staff (plate presentation, quality, safety, proper culinary techniques).

  • Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses.

This Executive Chef will work primarily a Monday through Friday, 6AM-5PM. Some weekends and no holidays.

Position Summary

Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution.

Key Duties

  • Implements & coordinates the culinary function.

  • Directs & trains cooks & utility workers.

  • Ensures food preparation & production meets operational standards.

  • Manages catering & retail areas.

  • Customer & Client satisfaction.

  • Financial management to include food cost & labor management.

  • Manages food & physical safety programs.

Qualifications & Requirements

Basic Education Requirement - Bachelor’s Degree

Basic Management Experience - 3 years

Basic Functional Experience - 3 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 76641

Category Culinary

Relocation Type No

Employment Status Full-Time