Area Executive Chef

Sodexo is seeking a Area Executive Chef for the Connecticut and Massachusetts District. The idea candidate will be an experienced Executive Chef well versed in culinary, operational leadership, and enjoys training front-line staff in all aspects of culinary and food service operations.  This position will travel and support multiple accounts within the district. Target salary for this role is $80,000- $90,000 annually. 

The Area Executive Chef will provide support to 10 accounts in the district.  This key manager will work to lead the culinary team with an emphasis in: Resident Dining / Board Operations, retail and catering. The Area Executive Chef must demonstrate and have a true passion for hands-on training, production execution and ensuring that all Sodexo culinary standards are met. Qualifications for the Executive Chef include prior culinary management experience in a high volume environment, strong food production planning management and food cost management experience, computer literacy, full HACCP knowledge and ServSafe certification. Flexible shifts and a Valid drivers license is required. 

The successful candidate will:

• have experience with managing managers
• be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;
• ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;
• have the ability and willingness to develop and motivate team members to embrace culinary innovations;
• ensure food safety, sanitation and workplace safety standard compliance; and/or
• have working knowledge of automated food inventory, ordering, production and management systems.

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
• have a passion for food and innovation.

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; maintaining and setting 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