Executive Chef 2

Culinary innovation is required to support the variety of the cuisines our customers enjoy. We are focused on sustainability and local sourcing in our jam-packed dining hall engaging local farmers, vendors and bakeries. We collaborate with our biology team on campus to manage a hydroponic garden where our students enjoy growing and eating herbs from our vertical styled herb farm and we develop performance meals for our top performing athletes.

At Sodexo, we deliver food, nutrition, environmental and facilities management solutions to partnered private schools. Joining us at one of our school sites means fostering healthy learning environments and positively influencing our student's well-being and performance.

What You'll Do

• Manage our cohesive team, who enjoy working together
• Present to Parents, Students, Teachers, Faculty and Client
• Train, develop and motivate team members to embrace culinary innovations
• Take ownership for the Menus, taking the reins and being able to provide true leadership
• Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented
• Manage innovative menu concepts while staying within budget and far exceeding the student expectations
• Effectively manage purchasing, menu compliance, inventory, food cost analysis and food production forecasting

What We Offer

Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

More extensive information is provided to new employees upon hire.

What You Bring

• Professional Polish to work with our high-profile clients and customers
• Ability to work typically, 7:00am-4:00pm and 10:00am-8:00pm on specified days to cover for dinners
• Flexibility to work schedules that include 1 weekend shift per week and 4 day shifts during the week, typically
• Flexibility to enjoy lighter hours over the summer hosting Youth Summer Camps with some sleep-away camps which require dinner shifts
• Flexibility to enjoy Christmas Break, Thanksgiving Break and Spring Breaks as very light schedules where we manage projects (winter is a 4-week break)
• Strong culinary background, with the demonstrated ability to stay current with new culinary trends
• Excellent leadership and communication skills with the ability to maintain the highest of culinary standards

Who We Are

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Qualifications & Requirements

Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.