Campus Executive Chef

Sodexo Universities is searching for a strong Campus Executive Chef (Executive Chef 4) for a high volume potential new piece of business, located in beautiful Bellingham, WA.  This university is in northwest Washington state, is part of a family friendly and growing small city, with rich food and arts culture.  The campus beauty and layout belies its strong connection to the outdoors.  Bellingham offers a High quality of life: Outdoor activities-boating and access to nearby San Juan island network, 1 hour to Mt Baker ski area, world class trails accessed from in town-hiking, mountain biking, walking and is 30 minutes to the Canadian border.

RELOCATION assistance and Bonus opportunities are available!

The Campus Executive Chef will lead the entire culinary team on campus which includes the current robust Resident Dining program with 3 distinct Dining Halls, over 10 diverse Retail Food venues and a thriving campus community to serve through Special Events/Catering and partnership. This Culinary Director will manage a team consisting of Chef Managers for Resident Dining, a Catering chef, a Procurement chef, a team of talented culinarians with Full time, Part time and Student workers. This role is closely matched (scale and scope of role) to our Regional Executive Chef – but no travel! 

Are you the Culinary Leader we are seeking?  We are looking for candidates who:

• have large volume culinary experience in higher education.

• is a showcase Chef who has supported catering and conferencing as well as can develop showcase themed dining events.

• has diverse culinary flair – Ethnically diverse and international cuisines, stay current with new culinary trends. 

• can demonstrate a culinary passion and train a team of chefs to follow culinary programs.

• have solid experience in all back office organization/tools – including Food Management Systems.  Need to be Tech Savvy!

• is able to speak in public comfortably for culinary presentations. 

 Is this opportunity right for you?  Our successful candidate will:

• through your team,will manage the daily food production, including production planning and controls;

• train other chefs/staff on culinary skills through day to day training as well the use of Culinary Foundations training and standards, and serve as technical expert.

• ensure Sodexo Culinary Standards including recipe compliance and food quality;

• manage food costing, controls and compliance;

• develop menus and manage inventory;

• have high expectations for customer service and quality of food;

• have the ability and willingness to develop and train frontline employees;

• have a passion for food and innovation;

• have knowledge of special diets and allergens; and

• knowledge of DRIVE is preferred

Join a network of more than 10 other PNW campuses on a high performing team dedicated to success in this geography.  Apply TODAY to join the Sodexo University Pacific NorthWest TEAM!

What We Offer

Sodexo offers fair and equitable compensation, partially determined by a candidate’s education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate’s specific criteria, like experience, skills, education and training.

Position Summary

Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.

Establishes operating standards, implements and maintains Sodexo and branded concepts standards, creates quality improvements and communicates them to employees.

Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure).

Trains other chefs/staff on culinary skills through day to day training as well the use of Culinary Foundations training and standards, and serves as technical expert.

Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.

Qualifications & Requirements

Basic Education Requirement – Bachelor’s Degree or equivalent experience

Basic Management Experience – 5 years

Basic Functional Experience – 3 years