• Executive Chef 2

    Location US-MA-WORCESTER
    System ID
    Relocation Type
    Yes - According to Grade
    Employment Status
  • Unit Description

    Sodexo is seeking an experienced Executive Chef at Assumption College in Worcester, MA

    Assumption College serves approx 750 students per meal.  This highly interactive position will report directly to the General Manager and works closely with the management and hourly team on menu development, customer relations, employee training, and innovative dining activities with students.  


    As Executive Chef, you will be recognized as the technical expert, teacher and trainer for other chefs and cooks within this unit.  This role oversees all culinary staff.  We are seeking an Executive Chef who has a passion for culinary excellence and enjoys working in a fast-paced, high-volume environment.  The Executive Chef is responsible for hands-on culinary planning and catering food production. Additional duties include overseeing food purchasing, monitoring production levels and inventory controls, recipe compliance, implementing and training HACCP, interviewing and hiring new chefs, managing/controlling food and labor cost issues and offering solutions when needed.


    The ideal Executive Chef candidate will possess:

    • Experience in a culinary leadership capacity in a high-volume, quality-focused operation with large-scale cooking and food production experience.
    • Experience in managing and developing successful teams.
    • Proven track record of maintaining high standards with regard to sanitation, quality and guest satisfaction.
    • Proven track record of leading and driving systems and processes within a high volume food environment.
    • Be a food-focused, customer service professional with great communications skills and drive.
    • Creativity with food; the ability to think out of the box to “wow” our clients.
    • Culinary degree preferred.
    • Previous experience running $4M or more in revenue volume


    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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