Sodexo is seeking a dynamic experienced Executive Chef to lead our culinary team to new and exciting heights at Central Connecticut State University in New Britain, CT.
Central Connecticut State University is a high volume , fast paced, diverse union account . It is a $12,000,000 account that supports retail, resident dining, and catering operations. The Executive Chef 3 is responsible for running the catering department. They must ensure appropriate food quantities, food quality, and be able to lead a team of cooks for large events. Communication skills and time management are key focuses in running the department smoothly. We are looking for someone who is current with food trends and has the ability to take catering at Central Connecticut State University to the next level.
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.
We are seeking candidates with prior experience managing culinary operations for college resident dining programs.
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. Must have the ability to completely translate “authentic” cuisine to the customer in a competitive, international, urban restaurant setting.
Leadership: Ability to effectively manage and communicate with Culinary Staff, Key Personnel and Management Teams along with a passion and dedication to be “one of the best”. 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 staff (food presentation, quality, safety and proper culinary techniques).
Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses.
The ideal candidate will have:
Provides culinary leadership within a large 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.
- 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.
Basic Education Requirement - Bachelor’s Degree
Basic Management Experience - 3 years
Basic Functional Experience - 3 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.