Executive Chef - 2

MUST HAVES

Executive Chef Experience

Bulk and volume cooking

P&L and financial management - food and labor

Experience with food safety programs

Experience with employee and physical safety programs

The ideal candidate will:

• implements & coordinates the culinary function.
• directs & trains cooks & utility workers.
• ensures food preparation & production meets operational standards.
• customer & client satisfaction.
• an understanding of food cost & labor management.
• manages food & physical safety programs.
• have professional verbal and written communication skills for interactions with clients.
• have excellent time management skills.
• uphold Sodexo's safety standards

Responsibilities:

Provides culinary leadership within a medium 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.