• Executive Chef 2

    Location US-NY-PORT WASHINGTON
    System ID
    83813
    Category
    Culinary
    Relocation Type
    No
    Employment Status
    Full-Time
  • Unit Description

    Sodexo is seeking an Executive Chef (II) for an Upscale Retirement community in the North Shore of Nassau County, NY. Dining venues include; Full Service Dining Room, (Dinner Service), Full Service Bistro, (Breakfast, Lunch and Dinner), a full complement of Resident Activity Caterings and Specialty Catering services. Dining Services include Full Service Dining Rooms in addition to in-room tray service. 

     

    As the Executive Chef, you manage our 5 Star Dining Culinary Program in our Independent Living dining venues and in Assisted Living, catering services, and our food retail programs.  Responsibilities include; full Culinary Responsibilities, financial management, oversight and implementation of high quality systems and standards, impeccable food safety and sanitation, the development of client and resident relations, and innovative training programs for Culinary hourly employees. You also interact daily with residents and clients to provide amazing resident dining program.

     

    Your Skills Checklist for this position:

    Culinary Degree / Trade School Certificate and Servsafe Certified

    Senior Fine Dining, Contract Food Service Management experience

    Working knowledge of HACCP protocols for regulatory compliance

    Food production, meal presentation, catering with attention to detail

    Experience; inventory management & on-line ordering for 2M in volume

    Experience creating and developing menus and pricing

    Skills to train & develop 50+ employees; food production & utility

    Ability to manage multiple and at times, competing priorities

    Computer skills; food and labor management systems, Menu Graphics

    Food and kitchen safety training of staff and self-audits for standards

    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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