Job Description: District Executive Chef

At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal.

Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment.

Sodexo Live is seeking a high caliber District Executive Chef who embodies leadership skills to aid in moving our business forward. This position will be housed at Hard Rock Stadium in Miami, Florida and requires up to 20% travel.

• All Duties and responsibilities as outlined in the Executive Chef I job description and/or Lead on-site Executive Chef I to meet all expectations.
• Participate as a Chef mentor in the Chef-to-Chef mentorship program.
• Support trouble shooting culinary challenges within the district.
• Support the Regional Executive Chef in the district.
• Actively communicate and partner with the GMs to assess the ongoing culinary needs of their units
• Participate in the formal monthly conference call with all General Managers and Executive Chefs in the District to communicate the culinary initiatives and share best practices as well as regional success stories.
• Train and develop Unit Exec. Chefs in collaboration with Unit GM's in; Leadership, Food Cost and Labor Cost Management & Menu Development to ensure fiscal responsibilities are met.
• Deploy and implement updated corporate culinary programs.
• Developing and promoting a TEAM mentality in the region
• Ensuring Safety practices in the region to meet LTIR targets.
• Implementing Sustainability practices in the region
• Act as liaison and support all GM's and Chefs with questions regarding purchasing and compliance (TMC / RAM Network)
• Assist the Unit GM's with the recruitment and onboarding of new chefs and sous chefs in the region.
• Perform location reviews, culinary audits, and safety walks within the region.
• Ensure Food Quality and Culinary innovation.
• Lead and manage assigned location during company "Mega Events."

• Minimum 10 years' experience as an Executive Chef in high volume sports and leisure venues with a proven record of success
• Culinary Arts Degree
• Excellent organizational, presentation, written and interpersonal skills.
• Proven ability to manage food cost to a budget and identify solutions when target is missed.
• Proven ability to manage labor cost with effective scheduling and forecasting.
• Ability to promote and participate in a team environment as well as function independently.
• Ability to understand written and oral direction and to communicate same with others.
• Must be able to multitask and prioritize projects as business demands.

• Must be comfortable in the kitchen environment, frequently work at fast pace with exposure to noise, heat and cold. Must be able to independently inspect and maneuver through facilities in a fast-paced, often tightly quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Moderate travel is required.