Sodexo is seeking an Executive Chef 4 for a cutting edge culinary program at Florida State University, in Tallahassee, Florida. This Executive Chef will have high volume/large scale college or university culinary operations experience leading culinary programs in the following areas: resident dining, daily and high level catering, multiple retail outlets, and concessions. The Executive Chef will be the culinary leader for the campus and the dining program at Florida State University, with an ability to continue creating exciting and high level dining experiences across the program. The position will be responsible for the organization and execution of all culinary operations at FSU. Ideal candidate will also have high level client experience as daily interaction with our client/partners up to and including the University President is important. This is the perfect opportunity for a forward thinking Chef looking to help take a dining program to national recognition and rankings.
The successful Executive Chef will have experience with, and proven results in, the following areas:
Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources when possible, is able to translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Candidate must also 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 culinary leadership of operations.
Training: Must be able to articulate and demonstrate a wide ranging variety of cooking techniques and skills for the culinary staff (plate presentation, quality, safety, proper culinary techniques).
Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses.
The ideal candidate will have:
** RELOCATION ASSISTANCE IS AVAILABLE WITH THIS POSITION! **
Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.
Establishes operating standards, implements and maintains Sodexo and branded concepts standards, creates quality improvements and communicates them to employees.
Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure).
Trains other chefs/staff on culinary skills through day to day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert.
Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.
Basic Education Requirement - Bachelor's Degree
Basic Management Experience - 5 years
Basic Functional Experience - 3 years
Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.