Executive Chef 4

Location US-CA-SAN FRANCISCO
System ID
877947
Category
Culinary
Relocation Type
No
Employment Status
Full-Time

Unit Description

This account is part of the SodexoMAGIC portfolio of business.  Sodexo’s Corporate Services is seeking an Executive Chef  4 for our premier client in San Francisco, California. 

 

Use your passion for service to create a positive impact and make a difference in the communities we serve!  SodexoMAGIC is a joint Sodexo/ Magic Johnson venture and we are thrilled to be celebrating our 10-year anniversary together this year!  SodexoMAGIC promises to empower the communities we serve by offering best-in-class food & facilities management solutions, which create a positive impact and make a difference in the lives of our clients and customers.  SodexoMAGIC offers our dedicated service via the following Sodexo segments:  Corporate Services, Hospitals, K-12 Schools, Universities.

  

The successful candidate will have direct impact on all culinary operations including café, catering and menu development with oversight of hourly cooks for recipe execution, safety and sanitation. 

 

The best qualified Executive Chef will have strong, hands-on, kitchen experience and will be accessible to staff while being on the floor during services times, showing strong leadership ability.   

This position offers Monday through Friday daytime schedule!

 

Benefits start on day one!! Learn more about Sodexo’s Benefits

 

We are looking for someone with great communication and training skills. This is a high-level culinary management role, but will also be hands-on as needed to support operations.

 

The Ideal Candidate will have the following in your culinary “tool kit”:

  • Can you “throw down” in very high profile account - have experience in scratch cooking with ability and knowledge to develop menus within a contract, meeting food costs and dietary requests.
  • A strong artistic culinary flair– can you impress the client  and lead the culinary department to provide new trending ideas/menus.
  • Knowledge of current culinary trends– can you compete with food trends and top chefs?  do you have well developed culinary skills for authentic ethnic cuisine, sustainable and healthful daily menus.
  • Possess the ability to inspire a kitchen staff - be a strong trainer/mentor to the culinary staff – elevating their skills, overseeing daily production to high standards of quality/presentation and on trend menus, and ensuring safety/sanitation

Success in this role will require you to:

  • Be innovative every day
  • A strong focus in customer service

Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee.

 

The client at this account requires all employees to be fully vaccinated as a term and condition of employment at Sodexo no later than February 28, 2022, absent a legally required exception, and are required to report their vaccination status and upload proof of vaccination via an online portal. 

    • After February 28, you must be fully vaccinated before you can start work. Fully vaccinated by February 28 means:
      • Obtain the first dose of a two-dose vaccine no later than January 27, 2022; and the second dose no later than February 28, 2022; or
      • Obtain one dose of a single-dose vaccine no later than January 27, 2022

 

Position Summary

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.

Qualifications & Requirements

Basic Education Requirement - Bachelor's Degree or equivalent experience

Basic Management Experience - 5 years

Basic Functional Experience - 3 years

 

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

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