• Executive Chef 3

    Location US-NH-NASHUA
    System ID
    85768
    Category
    Culinary
    Relocation Type
    No
    Employment Status
    Full-Time
  • Unit Description

    Sodexo Corporate Services is seeking an Portfolio Executive Chef 3 to join our team at one of our high profile accounts in Nashua, New Hampshire! There are a total of 7 locations in the portfolio.

     

    The Executive Chef 3 will oversee the culinary for the portfolio.  The Executive Chef 3 will be based out of the Nashua location and be the hands on chef for the location in addition, will travel as needed to the other locations in the portfolio.  There are 2 location in Nashua, 2 in Merrimack, 2 in Hudson and 1 in Lexington MA.

     

    The food operation at our locations consists of 1 corporate cafe and catering operations with a total MV of 6 million. The base location has a building population of 2000 where we have a cafe that serves breakfast, lunch, dinner, and catering operations.  Duties include but will not be limited to:

    • menu planning
    • ordering
    • inventory
    • creativity and innovation
    • food and labor cost
    • managing and training a team of 10 hourly employees
    • some cash handling
    • ensuring safety and sanitation

    The best qualified candidate will have strong culinary skills and have an understanding of production at a similar level volume, also understand that this is a hands on working chef position.  The Executive Chef 3 will have excellent organization and communication skills.  

     

    This position offers a traditional Business and Industry, predominantly Monday through Friday, schedule,  but must be available for some early evenings for catering. 

     

    Accrue 3 weeks of paid vacation per year (first year pro-rated based on date of hire).  Medical Benefits beginning date of hire, and 401K with company match eligible. Sound like the opportunity you've been searching for? Apply today to grow with Sodexo, leader in Quality of Life Services

    Position Summary

    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. 
    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 - Bachelor’s Degree or equivalent experience

    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.

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