Executive Chef - 4

MUST HAVES

Executive Chef Experience

Bulk and volume cooking

P&L and financial management - food and labor minimum $30 million annual

Experience with food safety programs

Experience with employee and physical safety programs

JOB DESCRIPTION:

Sodexo Corporate Services / Nourish is looking for a Executive Chef 4 to join our Nourish Foods team at our brand new Commissary Kitchen in Santa Clara, CA. Our Executive Chef will oversee all day to day operations and lead a team day to day production, vendor relations. You will be responsible for successfully executing daily order fulfillment of what is estimated to be over $30M in annual revenue.

Founded in 2010, Sodexo | Nourish has organically boot-strapped every bit of its impressive growth through a proven track record of delicious food and satisfied clients. Our winning formula is: Smart + Healthy = Happy. Each day, our expert in-house chefs design menus based on the highest possible percentages of seasonal, organic, and non-GMO ingredients. This results in an immense variety of fresh, healthy meals with an emphasis on vegetable forward dishes that delight all of our clients regardless of dietary preferences. At Nourish Inc. we believe that each employee contributes directly to the company's growth and success and are looking for individuals who will take pride in being part of our team.

The ideal candidate will:

• demonstrate a positive, can-do attitude
• implements & coordinates the culinary function.
• directs & trains cooks & utility workers.
• ensures food preparation & production meets operational standards.
• customer & Client satisfaction.
• financial management to include 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 safety standards.

RESPONSIBILITIES:

• Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.
• Establishes operating standards, implements and maintains Sodexo and branded concepts standards, creates quality improvements and communicates them to employees.
• Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure).
• Trains other chefs/staff on culinary skills through day to day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert.
• Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.