Area Executive Chef

Sodexo’s Airport Lounge Segment has an exciting new Area Executive Chef to support our AMEX Centurion Lounges throughout the country. This Area Executive Chef will be based out of John F. Kennedy International Airport (JFK). This Executive Chef will travel 15% – 20% to oversee our culinary operations across multiple client lounge portfolios in the following airports: Denver (DIA), Los Angeles (LAX), & Charlotte (CLT). 

In this role, you will provide oversight and support of the culinary operations for the AMEX Centurion airport club/lounges. You will be responsible for culinary training, roll outs, menu development/writing, adherence to culinary standards, unit manager culinary training/mentoring and HACCP compliance for these clubs which feature hot and cold buffet-style food service offerings to elite guests.  We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, fine-dining experience within a thoughtfully designed travel oasis.  The ideal Chef will have a culinary degree as well as eclectic menu knowledge and fine-dining ala carte experience. This is a hands-on Chef role requiring previous experience managing upscale food production.

 The ideal candidate will have experience with:

• multi-unit culinary training experience;
• training and mentoring kitchen staff;
• working in small/limited kitchen spaces/equipment, as well as full kitchens;
• culinary management experience within hotels or upscale restaurants;
• culinary systems knowledge and expertise;
• high-level client interaction and reporting; and/or
• recipe compliance, menu writing, culinary standards and a will possess a wide culinary range.

Is this opportunity right for you? We are looking for candidates who have:

• 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 culinary standards;
• strong coaching and employee development skills; and/or
• a passion for food and innovation.

COMPENSATION: The salary rate for this position ranges from $95,000 to $120,000 depending on applicant’s skills and qualifications, degrees, certifications, and prior job experience. 

BENEFITS: Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs.

Position Summary

This position provides culinary support to unit (s) in terms of cross unit culinary expertise, sales presentation support, bench strength to District/Area.  Position supports a large area, as well as large culinary needs – i.e. large catering functions; This job also supports training – training and development of frontline and new culinary exempt hires, menu development, culinary development of the programs/platforms. Financial plate costing; food management systems – FMS training and management; compliance product and vendor compliance.

Travel capabilities, setting up systems, assisting in recruitment – frontline and management; maintain and set standards; financial knowledge – plate cost, cost of sales, product management, P&L, Inventories.

Key Duties

• Menu development; Culinary planning; Culinary production; Recipe development;
• Plate costing; Inventory management, FMS (implementation and training)
• Training – food safety / FMS / Standards
• Staffing support – recruiting, selection of chefs, development
• Computer capabilities – culinary systems knowledge and expertise – FMS
• Representing the company in presentations – sales, new programs, retention, etc.

Qualifications & Requirements

Basic Education Requirement – Bachelor’s Degree or equivalent experience

Basic Management Experience – 3 years   

Basic Functional Experience – 3 years