Sodexo’s Airport Lounge Segment is seeking an Area Executive Chef (East) to support culinary operations across multiple client lounge portfolios in airports located in the East.
In this role, you will provide oversight and support to food and beverage operations comprised of approximately 10 airport club/lounges. You will be responsible for culinary training, 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 a la carte experience. This is a hands-on Chef role requiring previous experience managing upscale food production.
** This is a Virtual Position, however, candidates must reside in the East and close to a major Airport.
Travel requirement is approximately 70%.
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, upscale restaurants or corporate contract dining settings;
- Culinary systems knowledge and expertise;
- High-level client interaction and reporting;
- 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.
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; maintaining and setting standards; financial knowledge – plate cost, cost of sales, product management, P&L, Inventories.
-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 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
We serve to uplift communities, to advocate equity, to ensure inclusion, to be a force for change, We are SodexoMagic. We sustain and empower communities everywhere through healthy food and exceptional services. We stand with our employees and partners to ensure quality of life services that safeguard wellness for all communities to create a just and more equitable future for all people. Through who we are, through what we do, through our legacy, we stand committed to…serving equality for communities.
“We always overdeliver to our customers. We want to make sure we put a smile on their face each and every day. As the leader, I want to empower our team to deliver best in class service.” - MAGIC JOHNSON
SodexoMagic was founded in 2006 between Sodexo and NBA Hall of Famer, Magic Johnson. Mr. Johnson knows what it takes to motivate and create a winning team. With now over 6,500+ employees (72% diverse) serving more than 1,700 sites, we always over deliver to our customers. Industries we serve include Colleges/Universities, K-12, Corporate and Healthcare.
SodexoMagic operates under the following pillars:
We are committed to providing the highest possible quality of food and service to our communities. Our Chief Culinary Advisor, Chef Garvin leads our community of chefs using food to inspire and delivering great recipes that present healthier choices for our clients and customers.
QUALITY OF LIFE
Because we are the communities we serve, it is crucial that we understand the people we interact with daily: their challenges as well as their dreams. Through employment opportunities, community events, and philanthropic endeavors, we are dedicated to those who make us who we are.
We champion programs geared toward mental health and are dedicated to the power of collaboration to spark healthy communities.
We are committed to supporting diversity and inclusion through purchases of goods and services from minority and women -owned businesses. All neighborhoods deserve every opportunity to thrive and grow.