Executive Chef 2

Company: Sodexo
Location: ALBANY
Posted on: September 16, 2021

Job Description:

Unit Description:

Do you thrive in a fast-paced kitchen environment? Grow your culinary career in a management position with Sodexo!

Sodexo is seeking a Resident Dining Executive Chef 2 (resource) for The College of Saint Rose in Albany, NY. Candidate will be responsible for budgets, menu planning/costing, client interaction, inventory, and guest interaction. The College of Saint Rose is a small private college located in Albany, NY with an average student population of 4,000.  Sodexo Hospitality Services at Saint Rose consists of a newly renovated Main Dining Room, a fully licensed Starbucks, the Lally Café retail convenience store, The Camelot Room retail unit and grill, The Knight Express electric retail cart, and a full-service catering department to serve students, faculty, staff and guests.  Sodexo at the College of Saint Rose is a customer -driven and vibrant program committed to excellence that mirrors the Saint Rose position of providing each student with a hearty welcome HOME.The position will have responsibilities surrounded but not limited to retail menu development, employee training and oversight, ordering and inventory control as well as involvement with catered events, menu planning and execution. This position will also have involvement with two smaller fee locations. This location is also a DRIVE pilot account. Experienced Executive Chefs with excellent business acumen and professional polish are encouraged to apply! This is a Resource position, this is a temporary assignment with benefits lasting approximately one year.

The successful candidate will:

• implement and standardize all culinary systems and procedures for universities: Catering, Retail menus, LTO’S, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark;
• FMS: monitoring, Audits, implementation and standardization for new menus;
• be responsible for Food and Physical Safety and annual training for all hourly associates;
• Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books;
• Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits;
• improve and standardize catering and banquet services, create menus based on client needs;
• implement innovative and fresh ideas in retail.

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 standards and implements company policies;
• strong management skills and previous experience working in a high-volume facility;
• a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment;
• experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset;
• menu planning experience and a strong understanding of current culinary trends;
• proven to effectively communicate to multiple audiences and develop strong relationships with customers;
• the ability to multitask and proven effectiveness in a high-standards driven environment;
• a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts;
• the ability to successfully lead, develop and train a team;
• creative and effective problem-solving and project management skills;
• proficient computer skills as well as exceptional organizational and customer services skills;

Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training.  Works directly with internal and external clients managing the catering process from beginning through execution. 
Key Duties
- Implements & coordinates the culinary function. 
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
-  Manages food & physical safety programs.

Basic Education Requirement - Associate's Degree or equivalent experience
Basic Management Experience - 2 years
Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Keywords: Sodexo, Albany , Executive Chef 2, Other , ALBANY, New York