Click column header to sort
-
Sodexo is currently seeking a high performing Chef Manager to utilize highly creative and extensive culinary background for a high profile and large volume operation within Memorial Hermann Healthcare System in Houston, Texas. This level 1 trauma center with 938 licensed beds and an average daily census of 785. This position will report directly to the Executive Chef. Will be responsible direct oversight of catering, physician's lounge, and VIP Signature Suites. The position requires food safety certification, HACCP knowledge, ordering food and supplies, food preparation, supervision of culinary team, monitoring of food production, food cost, labor cost, budget, catering skills, client interactions, creativity and innovations. Menu promotions, and flexibility with work schedule for special events. Continuing training on Sodexo policies, menu programs, new food concepts, and training team members. The ideal candidate will have:- High volume culinary experience with a strong back of the house knowledge, prefer in a food contract management setting and high end catering & hotel experience- Must be organized, hands on, food production experience, knowledgeable with food and labor cost, with a proven record for managing food and labor cost controls to meet targets- High emphasis on food presentation, quality, diverse cuisines, menu design & implementation with fresh ideas utilizing market trends - Experience with on-line ordering and inventory management- Focus on food and physical safety and sanitation- Ability to inspire and develop a strong culinary team to assure food quality, menu, recipe, techniques, menu developing, food & labor cost- Demonstrated experience providing strong leadership, including supervision, direction and training, to a diverse team- Focus on customer service excellence- Strong analytical and critical thinking skills- Professional and good communication skills- High level of computer literacy- Focus on customer service excellence- Fine dining experience is a plus!Apply Today!
-
Sodexo is seeking a Chef Manager Sodexo is seeking an experienced Chef Manager to assist with food production operations at Berkeley Medical Center located in Martinsburg, WV! As Chef Manager you will be responsible for managing a staff and overseeing food production. The Chef Manager interacts with our clients and customers on a daily basis. Excellent customer service and client relations skills are a must! 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. 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 Insights page and consider signing up for our Career Connections eNewsletter. Connect with Sodexo Recruiters on LinkedIn. Please continue to search for other Sodexo opportunities at: https://us.sodexo.com/careers. Looking forward to talking with you soon.
-
Sodexo is seeking an Traveling Chef Manager (ROSI) to provide support to varius senior living communities in the South Bend area. The Executive Chef will be responsible for overseeing food production, menu planning, purchasing, scheduling, and inventory management. Successful candidate will be a hands-on, working chef who excels at leading a team, enjoys interacting with residents and has the capacity to travel to different locations in The Great Lakes region. In this role you manage. The daily operations of the kitchen/ food production, managing employees, food & labor costs controls, catered events, quality standards, self-audits for the HACCP process. Your skills to support the primary focus of driving outstanding food quality and service with the focused on resident involvement and well-being is mission critical. Your Skills Checklist for this position:Culinary Training / Trade School Certificate, Servsafe CertifiedSenior Livingexperience is idealFinancial skills; food and labor costs controlsAbility to train employees on culinary techniquesComputer skills; food & labor management systems Working knowledge of HACCP monitors for Regulatory Compliance Menu Planning for resident dining and cateringExperience with quality standards for food production & deliveryA passion for a high level of customer service Residents are the heart of everything we do and we welcome you to join our team!
-
Sodexo is seeking a Chef Manager to support accounts in Healthcare Northeast.This is a full time temporary position that can last up to one year and will initially be assigned at Southern New Hampshire Medical Center. At any time after onboarding, the successful candidate is able to apply for internal positions within Health Care. Must be willing to travel. As Chef Manager you will be responsible for managing a staff and overseeing food production. The Chef Manager interacts with our clients and customers on a daily basis. Excellent customer service and client relations skills are a must!
-
Sodexo is currently seeking a Chef Manager supporting a Corporate Services retail cafe and catering located in New York, NY but will float to other accounts as needed. This Chef Manager will be responsible for managing up to 10 Sodexo frontline employees. We are looking for candidates with corporate catering, off premise catering, or hotel banquet experience.This position oversees roughly $2M in annual managed volume and reports directly into an Executive Chef. The portfolio of this unit is 26 accounts throughout NYC and Midtown. Responsibilities include oversight of food preparation, management of line staff and dishwashers, inventory and purchasing, menu creation and pricing, food and staff budgeting, staff scheduling and kitchen safety and cleanliness maintenance. We are looking for candidates who will:- manage the daily food production including production planning and control- 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
-
Sodexo Education - Schools Division is seeking an experienced Chef Manager to support a small K12 school account in Asbury Park, NJ consisting of 5 Schools serving 1,900 students. The Chef Manager will provide supervision for all aspects of food production at each location. Handles administrative duties for production and safety at the unit. Contributes to account revenue and operating profits. Help run the dinner program. Will also supervise cooks and oversee the preparation, portioning, garnishing, and storage of food. Estimate food consumption and purchase food. May assist in cooking and preparing food as necessary. Responsible for maintaining kitchen and storage facilities in sanitary condition. Responsible for cash management. Interacts with client/customers on a regular basis. This position is the leader for an account/unit chef/production group. This position is in a smaller account/unit where there is not a Executive Chef or Food Production Manager. Reports to General Manager. General knowledge of USDA standards and/or willingness to learn k12 regulations and standards needed to be successful in this role. - Responsible for managing and building our catering program- Understands and enforces all USDA regulations- Provides staff training for exceptional service and to control food cost- Manages expenditures- Executes Exhibition cooking on a regular basis to educate our students and staff. 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, Search and Apply all on the go with the Sodexo Jobs App! Available for smart phones and BlackBerry devices Click HERE. Check our Sodexo Culinary Website http://inmykitchen.sodexo.com/index.html and www.SodexoChefJobs.com microsite. Become a member of Sodexo Careers LinkedIn group at http://linkd.in/Ut7ULI and join our Sodexo LinkedIn Culinary group.
-
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. #
-
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! !
-
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.
-
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.
