Executive Catering Chef

Catering Executive Chef with great communication and training skills. This is a high-level catering culinary management role but will also be hands-on as needed to support all operations at the account. The Catering Executive Chef will manage a team of hourly employees and will be responsible for menu planning, ordering, inventory, hands on about 80% of the time.

Incentives

This position offers a traditional Business & Industry, Predominately Monday - Friday schedule, but will include some evenings and weekends for high-end events and busier seasons.

What You'll Do

• Support the culinary management team to manage all aspects of food preparation, product handling, equipment utilization, and food safety.

• Hands on cooking for catering events and cafe operations.

• Provides catering and culinary support for 1 site

• Ensure all food always looks and tastes great and is visually appetizing when served

• Use of correct food terminology and cooking methods

• Constantly looking for new recipes and new ideas and initiatives that will improve both the quality of food and catering service as a whole

• Have the ability and willingness to develop and motivate team members to embrace culinary innovation

• Ensure food safety, sanitation, and workplace safety standard compliance and management systems.

• Responsible for Back of the House support and client engagement

What We Offer

Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:

• Medical, Dental, Vision Care and Wellness Programs

• 401(k) Plan with Matching Contributions

• Paid Time Off and Company Holidays

• Career Growth Opportunities and Tuition Reimbursement

More extensive information is provided to new employees upon hire.

What You Bring

• Can you "throw down" in the kitchen - Have experience in scratch cooking with ability and knowledge to develop menus within a contract, meeting food costs.

• A strong artistic culinary flair- can you impress the CEO 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 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.

Who We Are

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Qualifications & Requirements

Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.