Executive Chef 2

System ID
Yes - According to Grade

Unit Description

Sodexo Universities is seeking an experienced, dynamic and creative Executive Chef 2 to oversee our culinary operations at Rollins College in Winter Park, FL!


Rollins College is campus is situated on the shores of beautiful Lake Virginia and adjacent to first-class dining, shopping, and entertainment options of Winter Park’s famous Park Ave. The 70-acre campus features distinctive Spanish-Mediterranean architecture and was named the No. 1 Most Beautiful College Campus by The Princeton Review (2015-2016) and one of the 50 Most Amazing College Campuses by The Best Colleges (2011-2014).


Our dining program has received awards over the past 4 years as one of the best in the Nation and No. 1 in Florida! Ratings from the Daily Meal, News Today, Tampa Journal, and NICHE Reviews position our food and service as unique on college campuses.


Sodexo operates 7 dining location across campus including resident dining offering a variety of International cuisine stations, vegan/gluten friendly offerings, and pizza/gourmet pastas all cooked to order. We also have a recently renovated C-Store stocked with a variety of products including organic, gluten free and fair trade options that provide all the essentials to our students.  Our full service restaurant "DAVE'S Boathouse " is the newest addition to our services with remarkable reviews from local critics! We also have an in-house burrito concept and a Starbucks We Proudly Brew that compliment the variety of offerings across campus!


Sodexo is seeking Executive Chef candidates with prior experience managing culinary operations for college resident dining programs, retail and catering with proven results in the following areas:


Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources, is able to 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 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 and extremely hands-on in day to day 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.


Sustainability:  Ability to impact the Sodexo carbon footprint and reducing waste on campus.


The ideal candidate will have:


  • College/University culinary experience;
  • Strong culinary background with experience in catering and banquets;
  • Emphasis on food presentation, quality, execution, menu design & implementation;
  • Focus on customer service excellence;
  • Demonstrated experience providing strong leadership, including supervision, direction and training, to a diverse team of employees;
  • Focus on food and physical safety and sanitation;
  • Experience managing food and labor cost controls to meet targets;
  • Understanding of food allergens and special dietary needs;
  • Strong understanding of financials and strong analytical thinking skills.


Responsibilities for this culinary leader's role will include VIP catering menu planning, client interaction, food forward presentation skills, food prep, inventory management, purchasing, food & labor costing, scheduling, safety/sanitation & employee training. This position will also have direct customer and client interaction.



Position Summary

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.


Qualifications & Requirements

Basic Education Requirement - Associate's Degree 
Basic Management Experience - 2 years
Basic Functional Experience - 2 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.


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