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Sodexo Senior Living is seeking a Dining Services Manager to lead our Dietary Department at Wyndstone Retirement Community in Billings, MT. This position will be responsible for managing the day to day operations of the front and back of the house. St. John’s -Wyndstone, a small intimate community with a community of 100 Independent and Assisted Living Residents. In addition to managing the day to day operation, a strong culinary expertise is imperative, as this position will also serve as the chef. We are looking for candidates who will:- manage the daily food production including production planning and controls;- ensure Sodexo Culinary Standards including recipe compliance and food quality;- manage food costing, controls and compliance;- develop menus and manage inventory;- have high expectations for customer service and quality of food;- have the ability and willingness to develop and train frontline employees;- have a passion for food and innovation;- have knowledge of special diets and allergens; - and,knowledge of Sodexo Food Management System (FMS) is preferred. The ideal candidate has:- a strong culinary background, with the demonstrated ability to stay current with new culinary trends;- excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;- previous experience working in a high volume facility; and- strong management skills. Sound like the opportunity you've been waiting for. Apply today! We look forward to hearing from you. Connect with this recruiter on LinkedIn or Twitter. Please visit the SodexoNetwork with Us page and consider signing up for our Career Connections eNewsletter. Take a sneak peek at how Sodexo can contribute to your well-being: http://bit.ly/yPf9G. #
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Sodexo is looking for an energetic Chef Manager to join our team at Wilberforce University, located in Wilberforce, Ohio. The University dining will be under the guidance of the management staff at Central State University, which is across the street. The Chef Manager will be responsible for resident dining and catering on the Wilberforce campus. Feeding approx. 400 to 600 students in the resident dining hall. Position represents a 60/40 spilt between Administrative duties and Culinary responsibilities. The ideal Chef Manager directs all food service operations on campus. Plans and supervises special functions. Maintains cash control and payroll records. Hires and trains unit personnel. Maintains customer satisfaction and good public relations. In addition the Chef Manager should have a passion for food and have the skill to prepare and present a high quality food offer in both resident dining and catering services. Other duties include but not limited to: - menu planning- ordering- inventory- food and labor cost- safety and sanitation- HR related duties This position offers predominantly Monday through Friday, schedule, with possibility of weekend and holiday work schedule. 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, a world leader in Quality of Life Services! !
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Sodexo Universities is seeking a Mashigach for our long-standing account at Franklin and Marshall College – in historic Lancaster, PA. Position Summary/Qualifications:- Must be a qualified Mashgiach certified by STAR K of Baltimore- Responsible to the Campus Executive Chef & General Manager. - Plans, directs and coordinates the flow of food and related product from point of receipt to point of service. - Assures customer, client and employee satisfaction. - Maintains the highest level of product quality, facility sanitation, company policies and procedures and exceptional service. - Insures and encourages communication, education and inspiration on all levels. - Reacts proactively, works with integrity, displays pride and values a strong work ethic.- Rewards and councils staff accordingly and fairly,and promotes a strong team culture. - 3-5 Years Experience- Computer literacy to include Excel, Word, Market Connection, Kronos, FMS and/or DRIVE- Must be able to work weekends and holidays as needed Staff/Personnel Management: · - Manages by providing fair, equal and consistent positive and constructive feedback to employees in order to motivate, reward, coach and correct. Trains all dining room and all other staff members of the facility in Kashrut regulations.· Manages and maintains Mashgichim and staff time records and submits them for payment in a timely fashion.· Coordinated supervision of culinary personnel to ensure economical and timely food production.- · Ensures compliance with all federal, state and local regulations as well as Sodexo/Client policies and procedures i.e. quality assurance, OSHA, HACCP, ServSafe, operations &, personnel policies.- · Prepares labor schedules to provide adequate staff presence per shift within budget. Makes sure that shifts are covered due to callouts, extended leave or vacations. Minimizes and justifies overtime. Maintains time and payroll records.- ·Schedules additional staff as needed for catering or additional functions.- ·Trains all kitchen personnel in Kashrut rules according to the Star-K Kashrut regulations- Interviews, hires, and trains culinary staff in the proper procedures of a Kosher Kitchen.Responsibilities: Food Service & Kashrut- Assists other areas of operation when necessary within the perimeters of STAR K Guidelines.- Completes other Human Resource functions as required.· Actively participates in planning menus and events accounting for customer preferences and dietary needs, regionality, seasonality and local product availability. Seen as culinary leader in the kosher area.- · Assists in creating weekly cycle menu in FMS (Food Management System) to manage, recipes, production & food costs.Food Management, Safety and Food Service:- Assists in and executes kosher catering requests and requirements as requested by Catering Director or Chefs.· Shops and picks up from local vendors as needed in response to shortage on delivery, or product unavailability.· Ensures correct storage practices and inventory rotation in accordance with Star-K Kashrut rules, HACCP, ServeSafe and OSHA procedures.- · Serves as point-of-receipt inspector of all foods. Returns all products deemed unacceptable and provides follow through with vendors to replace or substitute returned items.- · Orders and schedules delivery of food and related supplies from local/regional approved vendors using an approved ordering system (Market Connection) Also manages inventory using same.- Assists management team in running an effective and organized safety program in accordance with the Sodexo Safety program.· Assures that culinary staff is trained on recipe usage and compliance, so that they understand the financial value of product control and the marketing value of product consistency.- · Assists with food fabrication, preparation and service when available/appropriate/necessary. This could include simple tasks such as chopping vegetables or working the service line to more complicated techniques of preparation, presentation and service.- · Assures that culinary staff is trained on correct use of measuring equipment i.e. measuring spoons, cups, scales, and that recipes are produced accurately and consistently using this equipment. All foods served are recipe compliant. Food Management, Food Service (con’t):- Prepares food under the supervision of the Executive Chef and Director of Culinary Operations.- Assures consistent highest quality of product, that foods are prepared and seasoned correctly, and that they are served at peak freshness.- Mashgiach will taste a sample of all foods before serving.- Practices and trains staff in batch, to-order and just-in-time cooking techniques.- Maintains HACCP Time/Temperature Logs.- Conducts daily pre and post meal menu review meetings (Huddles). Reviews recipes, events, pre & post meal production quantities. - Utilizes food surpluses and leftovers, making creative, logical-use choices and practicing safe handling procedures per HACCP guidelines. Reheating foods is not considered a best quality practice unless used in soups, stews or casseroles. Preferred practice is cold service as in deli or salads.- Overseeing composting, recycling and any available sustainable practices in related work spaces. Kashrut Rules Management:Operations/Facilities/Equipment-- The Kosher Kitchen is opened only by the Mashgiach. (Certain personnel will be authorized for opening in case of emergency, facilities maintenance or Mashgiach lateness).- Kosher equipment is properly segregated between Meat & Veg/Dairy kitchens and is color-coded (Meat=Red, Veg/Dairy=Blue) for easy identification.- Meat/Dairy areas are totally self sufficient. Everything necessary to prepare the food is to be duplicated for both areas; stoves, pots, pans, deep fryers, steam table’s et al all equipment.- All burners, ovens, grills, steamers or any other heating equipment are turned on by the Mashgiach. (Once on, kitchen staff can adjust the heat to the level they desire).- Oversee the Kosher Kitchen at all times during operating hours.- Separate silverware is used for Meat and Dairy foods.- Kosherizes and Tovels kitchen utensils, pots, pans, silverware, plates, cups, etc. as necessary.- Maintains all kitchen utensils to the highest Kashrut standards.Staff/Personnel-- Kitchen staff ceremoniously washes his/her hands when returning from the customer/employee restaurant to the Kosher Kitchen and when moving between Kosher Meat and Kosher Dairy areas. - Aprons must be changed (Meat=Red, Veg/Dairy=Blue) when moving between Kosher Meat and Kosher Dairy areas.- Equipment may not be transferred between Kosher Meat and Kosher Dairy Kitchens.Food Preparation & Procedures-- All food products are checked and approved as to their Kosher status by the Mashgiach before they are brought into the Kosher Kitchen(s). - Boxed, canned and packaged food brought into the Kosher Kitchen(s) must be in whole, complete, unopened containers regardless of their original Kosher status.- Kosher status certification stickers must be provided for all vendor-sourced baked goods.- All leafy vegetables, i.e. broccoli, cauliflower, lettuce, cabbage, spinach, herbs and certain fruits are inspected and approved by the Mashgiach prior to use in accordance with Star-K guidelines. - Whole eggs are checked by the Mashgiach for blood spots prior to use. Commercial frozen eggs can be used without further inspection as long as they have proper Kosher certification.- Fish is prepared separate from meat and cooked in its own utensils. (Can use the same oven but not at the same time as meat. Fish may not be served together on the same plate with meat. One can not use the same deep fryer for Fish and Meat).- Mashgiach will train kitchen staff on the acceptable brands, certification and seals of all products.- Only fresh or frozen fish with approved Kosher certification and seal are accepted and used.- Only dairy products with approved Kosher certification and seal are accepted used.- Only meat and meat products with approved Kosher certification and seal are accepted and used. This category includes chicken.- Meat and Dairy product are kept separate at all times. This includes the equipment used in their preparation.- Non-Kosher or personal food is not brought into the Kosher Kitchen.- If there is a dedicated dining room, non-Kosher or personal food is not brought into the Kosher Dining room or offered at anytime by the facility to the residents.- Assure that Meat and Dairy are kept separate when returning to kitchen from dining room.- Fresh Parve items, those being neither meat nor dairy i.e. raw starches and vegetables that are prepared in either Meat or Veg/Dairy Kitchens, are served only in the kitchens in which they were prepared. - Other Parve ingredients such as seasonings, spices, vinegars, oils, etc. are duplicated in each kitchen, never shared.Sabbath/Holidays-- All cooking of food is completed one hour prior to sundown on Friday afternoon- Only fully cooked dry foods are re-heated on the Sabbath- Any heating equipment needed is left on prior to sundown on Friday- No food preparation is done on the Sabbath, once it has begun (Friday sundown), for use after the Sabbath - All food preparations prepared on a Jewish Holiday is needed for use on the same day as the Holiday- Remain in constant contact with the Star-K regarding all Kashrut inquiries, issues or problemsHillel House –- Provide support services to Hillel House as needed.Typical Requirements: Education of Equivalent Experience: High School Diploma or GED. Technical, Trade, or Vocational School Degree Basic Management/Supervisory. You may substitute 1 additional year of experience for each year of education below the basic requirement above as long as you possess a high-school diploma or GED.Supervisor/Managerial Experience: 1 year of lead/supervisory/management experience.Function Specific Experience: 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Certification Requirements: Supervision:Supervision Received: Works under minimal supervision. Relies on experience and judgment to plan and accomplish assigned tasks and goals. Supervision Provided: Orient, trains, assigns and checks the work of employees at larger units. Working Conditions: Knows and follows Sodexo safety and health rules such as safe work practices and standard operating procedures.Wears appropriate personal protective equipment required for all job tasks.Work is performed in an area that is adequately lighted and ventilated. Physical Demands:Specific physical characteristics and abilities are required to perform the work, such as agility, dexterity and long periods of walking, standing, bending, carrying or lifting supplies and equipment weighing 50 pounds or more.
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Sodexo is seeking a Chef Manager for Clearwater at Riverpark located in Oxnard, CA Clearwater at Riverpark is a new upscale Senior Living community that will be the home to 144 Independent Living Residents. The Dining Options will include a full-service pub with a full liquor license and barista service. The Chef Manager will lead the Culinary team of 13 frontline staff. We are looking for candidates who will:- manage the daily food production including production planning and controls;- ensure Sodexo Culinary Standards including recipe compliance and food quality;- manage food costing, controls and compliance;- develop menus and manage inventory;- have high expectations for customer service and quality of food;- have the ability and willingness to develop and train frontline employees;- have a passion for food and innovation;- know about special diets and allergens; and- knowledge of Sodexo Food Management System (FMS) is preferred.The ideal candidate has:- a strong culinary background, with the demonstrated ability to stay current with new culinary trends;- excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;- previous experience working in a high volume facility; and- strong management skills.Sound like the opportunity you've been waiting for. Apply today! We look forward to hearing from you.Connect with this recruiter on LinkedIn or Twitter.Please visit the Sodexo Network with Us page and consider signing upfor our Career Connections eNewsletter.Take a sneak peek at how Sodexo can contribute to your well-being: http://bit.ly/yPf9G. Not the job for you?At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. See more Culinary jobs here.
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Sodexo is seeking a Chef Manager for Charles T. Sitrin Health Care Community in New Hartford, NY. This is a 250 Resident Retirement Community with two levels of care; assisted living & skilled nursing. Located in a small community in the foothills of the Adirondack Mountains; an excellent place to live and work if you are looking for work / life balance! Position manages 30 hourly employees and takes ownership of food production for resident dining & catering while ensuring quality standards, food safety, sanitation, & environmental safety for regulatory compliance. Position is hands on cooking at times and will also manage food inventory & on-line ordering, while playing an integral role in employee training, and resident & employee satisfaction through effective training, communications & on-going program enhancements. Ideal Candidate Skills, Certification:Culinary Degree / Trade School Certificate, Servsafe CertificateWorking knowledge of HACCP protocols for regulatory complianceBackground in food production for Senior DiningHands on skills with inventory management, on-line orderingExperience creating and developing menus & pricingSkills to assist; train & develop 30 employees in food productionAbility to develop staff for culinary techniquesComputer skills; food and labor management systemsSome catering & budget reporting experienceExperience in a restaurant / country club or retirement community is ideal! Typical schedule; Varied shifts with some weekends and holidaysResidents are the heart of everything we do and we welcome you to join our team! Charles T. Sitrin Health Care Community in New Hartford, NY http://www.sitrin.com/ Sodexo Benefits at a glance; http://bit.ly/12E1uUf Sodexo - A world leader in Food and Facilities Management Services http://www.sodexousa.com/usen/careers/careers.aspx
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Sodexo is seeking a Chef Manager for Moore Norman Technology Center in Norman, OK. Moore Norman Technology Center is a public career and technology education center with two campus locations in Oklahoma, The Franklin Road Campus in Norman and the South Penn Campus in South Oklahoma City. MNTC is part of the Oklahoma Department of Career and Technology Education system. Sodexo manages retail operations as well as low and high end catering and conference services at both campuses. For this Chef Manager position, a Culinary background in catering with the ability perform/manage front of house duties and financial responsibilties as requested is preferred. The chef is responsible for ordering, inventory, employee training and development as well as daily food production. Experience in retail food service and catering food production is preferred. The chef supervises approximatley five employees and reports to the account General Manager.This position would assume the responsibilties of the General Manager during any absences and requires strong client relations skills. Is this opportunity right for you?Are you an experienced chef ready to take your career to the next level? At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you’ll enjoy an improved quality of life that’s unique in the hospitality industry. We are looking for candidates who will:- manage the daily food production including production planning and controls;- ensure Sodexo Culinary Standards including recipe compliance and food quality;- manage food costing, controls and compliance;- develop menus and manage inventory;- have high expectations for customer service and quality of food;- have the ability and willingness to develop and train frontline employees;- have a passion for food and innovation;- have knowledge of special diets and allergens; and- knowledge of Sodexo Food Management System (FMS) is preferred. The ideal candidate has:- a strong culinary background, with the demonstrated ability to stay current with new culinary trends;- excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;- previous experience working in a high volume facility; and- strong management skills.
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Sodexo has an opportunity for a Chef Manager at the Colorado School of Mines located in Golden, CO. The School of Mines is a prestigious engineering college with an enrollment of 6,000 students. Relocation Assistance is available! Sodexo features its premiere resident dining "Restaurant Collection" at Mines Market featuring 8 individual dining platforms with display cooking. Reporting to the Operations Manager, the Chef Manager oversees 50 - 60 hourly employees, all food production systems for our resident dining program that serves between 3,000 to 3,500 meals per day for over 1,300 meal plan holders and high volume $1.3 million in catering. The passion to serve great food while managing food cost within budget is a must. Successful candidates must be highly organized and able to handle multiple tasks in a fast-paced environment. Food safety, sanitation and organization are high priorities. The ideal candidate will have the following preferred qualifications/experience:- 1-3+ years of experience in a culinary leadership role, preferably within a campus setting.- High expectations for customer service and quality of food.- High volume experience.- Strong understanding of financials as they apply to cost controls of food and labor.- Strong food safety and sanitation/HACCP standards.- Ability and willingness to develop and train hourly employees.- Passion for food and innovation.- Ability to think out of the box. Is this opportunity right for you?Are you an experienced chef ready to take your career to the next level? At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you’ll enjoy an improved quality of life that’s unique in the hospitality industry. We are looking for candidates who will:- Manage the daily food production including production planning and controls- Ensure Sodexo Culinary Standards including recipe compliance and food quality- Manage food costing, controls and compliance- Develop menus and manage inventory- Have high expectations for customer service and quality of food- Have the ability and willingness to develop and train frontline employees- Have a passion for food and innovation- Have knowledge of special diets and allergens;- Have knowledge of Sodexo Food Management System (DRIVE) is preferred The ideal candidate has:- A strong culinary background, with the demonstrated ability to stay current with new culinary trends- Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies- Previous experience working in a high volume facility- Strong management skills Careers in Universities:Working for Sodexo in Universities allows you to support students on their path to adulthood and academic success. Located on college and university campuses across the country, Sodexo creates clean, safe living and learning environments that inspire and drive success. Student success depends upon so many conditions – when they are well fed, safe, comfortable and learning in a clean, well maintained environment they are more likely to succeed. Working for Sodexo:How far will your ambition, talent and dedication take you? 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. We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance … every day. Apply Now!Are you ready to start your Sodexo career? Apply now! Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs.
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Sodexo is seeking a Chef Manager for Church of God, a 200 resident continuing care retirement community, located in Carlisle, Pennsylvania. The Chef Manager will oversee the food production for 3 levels of care. Will manage a production staff of six employees. Typical shift will be 11:30am - 8:00pm, may vary with rotating weekend coverage. Is this opportunity right for you?At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you’ll enjoy an improved quality of life that’s unique in the hospitality industry. Are you the experienced food service manager we’re seeking? We are looking for candidates who will:- have oversight of kitchen operations including food production, ordering, inventory (dining room service);- be hands-on, will cook as needed;- will train culinary staff;- deliver high quality food service;- achieve company and client financial targets and goals; - develop and maintain client and customer relationships;- create a positive environment; and- ensure Sodexo Standards are met.The ideal candidate:- has previous supervisory experience and the ability to work collaboratively;- has culinary production experience and a strong background in safety and sanitation compliance;- has the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service;- can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed; and- can demonstrate working knowledge of Sodexo Food Management Systems (FMS) and Market Connections (MSC), and is proficient in computer skills and report management experience.Careers in Senior Living:Working for Sodexo in Senior Living allows you to influence the well-being of seniors in specialized facilities, or in their homes, with customized services, and attentive and compassionate care. Your work has a direct impact on the quality of care provided to residents as well as resident satisfaction at our client sites, helping to create a place that feels like home Working for Sodexo:How far will your ambition, talent and dedication take you? 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. We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance … every day. Apply Now!Are you ready to start your Sodexo career? Apply now! Not the job for you? At Sodexo, we offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs.
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Sodexo has an opportunity for a Chef Manager at Southwester Indian Polytechnic Institute located in Albuquerque, MM. Southwestern Indian Polytechnic Institute is a small community college nestled in the heart of Albuquerque, New Mexico with enrollment of 700 students. Relocation Assistance is available! The passion to serve great food while managing food cost within budget is a must. Successful candidates must be highly organized and able to handle multiple tasks in a fast-paced environment. Food safety, sanitation and organization are high priorities. The ideal candidate will have the following preferred qualifications/experience:- 1-3+ years of experience in a culinary leadership role, preferably within a campus setting.- High expectations for customer service and quality of food.- High volume experience.- Strong understanding of financials as they apply to cost controls of food and labor.- Strong food safety and sanitation/HACCP standards.- Ability and willingness to develop and train hourly employees.- Passion for food and innovation.- Ability to think out of the box.
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Sodexo is seeking a Chef Manager , in Newport, RI Sodexo is seeking a Chef Manager to oversee a full service 129 bed acute care hospital located in Newport, RI. This account is focused on exceeding patient satisfaction and is committed to employee engagement. As the Chef Manager you will be responsible for managing a staff of approximately 5 employees. The Chef Manager will interact with our client and customers on a daily basis. Excellent customer service and client relations skills are a must! The Chef Manager will have a strong focus on the cafe retail and the patient service program on site. Click here to learn more about Sodexo Health Care Sound like the opportunity you've been waiting for. Apply today! We look forward to hearing from you. Connect with this recruiter on LinkedIn or Twitter. Please visit our Network with Us page and consider signing up for our Career Connections eNewsletter. Connect with Sodexo Recruiters on LinkedIn.
