Executive Chef - University of Cincinnati/Sports and Leisure

ublic research university in Cincinnati, Ohio, United States. Founded in 1819 as Cincinnati College, it is the oldest institution of higher education in Cincinnati and has an annual enrollment of over 50,000 students, making it the second largest university in Ohio.

Principal Function:

An Executive Chef is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/ maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

Essential Responsibilities:

• Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety.

• Analyze Business Volume and Product Usage Daily.

• Participate in the Development and Implementation of Business Strategies.

• Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example.

Qualifications/Skills:

Required:

• Minimum of 10 years in a culinary leadership position with increasing levels of responsibility.

• Minimum of 5 years leading a culinary operation with at least 5 revenue centers.

• Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm.

• Ability to promote and participate in a team environment.

• Ability to understand written and oral direction and to communicate same with others.

• AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification.

Preferred:

• BA/BS Business or Hospitality Degree from an accredited college or university.

• ACF Certified Executive Chef I or ACF Certified Culinary Administrator.

Other Requirements:

• Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.

• Hours may be extended or irregular to include nights, weekends and holidays.

Why Join Sodexo Live!?

At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include:

• Health Savings and Flexible Spending Accounts

• Life and Disability Insurance

• Accident, Critical Illness, and Hospital Indemnity Coverage

• Identity Theft Protection

• Adoption Assistance

Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.

Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.