|
Job Status:
Full Time
Work Experience Required:
Up to 4 Years
Hours/Shifts:
Day (First Shift)
Education Required:
High School Diploma
Certification Required:
Unspecified
Weekends:
Not Required
Authorized to work in US:
Yes
|
| Pay and Benefits |
Salary Range:
Unspecified
Benefits:
|
|
|
Executive Chef 3
Sodexo
Position Requisition Number: 328863
Unit Description:
The Campus Executive Chef will own all culinary operations at this new sale opportunity in Campus Services. University of Lousiville is a 19,000 student campus, with significant growth taking place in the next five years. Dining Services will be an integral part of that growth, with food at the forefront of creating the student experience and retention.
The ideal Campus Executive Chef will have:
• Demonstrated excellence in culinary planning, presentation, food quality, menu development, safety and sanitation
• Culinary management at large volume account/operation, with responsibility for multiple locations and indirect reporting relationships
• Strong leadership experience to recruit, direct and train a diverse team of employees. Able to inspire and motivate employees to exceed expectations in culinary delivery.
• Ability to develop new client relationships quickly, and effectively provide culinary services to meet student and non-student expectations
• Highly organized, professional, attention to detail and deadlines
• Excellent background in use of culinary systems to insure consistency of product, cost efficiencies, and revenue opportunities
• Focus on excellence in customer/client service, development and leadership of diverse team to excel in service delivery and food quality; experienced in customer interaction
• An understanding of the campus environment, student trends and service needs
• Highly developed systems to insure food and physical safety
• Strong financial experience, including management of food, labor and controllables to meet budgeted targets.
• Strong culinary vision to create new programs on campus and deliver expectations created through the bid process
• Computer proficiency, including ability to learn and utilize new programs quickly.
Job Description:
Position Summary:
Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in the largest accounts or in an account requiring a highly skilled Executive Chef. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.
Basic Education Requirement:
Technical, Trade, or Vocational School Degree Basic Management/Supervisory Experience Required: 3 years of lead/supervisory/management experience
Basic Functional Experience Required:
4 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. You may substitute 1 additional year of experience for each year of education below the basic requirement above as long as you possess a high-school diploma or GED.
|