Executive Chef 3
Posted on: July 12, 2021
Do you thrive in a fast-paced kitchen
your culinary career in a management position with
Sodexo is seeking a Resident Dining
Executive Chef 3 for
Brandeis University in Waltham, MA.
Candidate will be responsible for budgets, menu planning/costing,
client interaction, inventory, and guest interaction. Brandeis
University has two Dining Commons and multiple retail locations.
Resident Dining Chef including Kosher operation and some retail.
Experienced Executive Chefs with excellent business acumen and
professional polish are encouraged to
The successful candidate will:
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;
monitoring, Audits, implementation and standardization for new
responsible for Food and Physical Safety and annual training for
all hourly associates;
Check audits: conduct audits, create action plans based on audit
findings. Responsible for keeping and updating GC audit
Work with vendors on procurement items. Responsible for purchasing
manager and purchasing financial audits;
and standardize catering and banquet services, create menus based on client
innovative and fresh ideas in retail.
Is this opportunity right for you? We are looking for candidates
strong culinary background, with the demonstrated ability to stay
current with new culinary trends;
leadership and communication skills with the ability to maintain
the highest of standards and implements company
strong management skills and previous experience working in a
a strong production culinary background, ideally in an
up-scale restaurant/retail/catering environment;
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
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 large
sized unit including menu planning, program execution and staff
management & training. Works directly with internal and
external clients managing the catering process from beginning
- Implements & coordinates the culinary function.
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
- Manages food & physical safety programs.
Qualifications & Requirements:
Basic Education Requirement
- Bachelor’s Degree or equivalent experience
Basic Management Experience
- 3 years
Basic Functional Experience
- 3 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
Keywords: Sodexo, Waltham , Executive Chef 3, Other , WALTHAM, Massachusetts
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