Executive Chef 4
Posted on: September 11, 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 4 (resource) 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 apply! This is a Resource position, this is a
temporary assignment lasting approximately one
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;
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 trainings as well the use of Culinary
Foundations trainings and standards, and serves as technical
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
Sodexo is an
Keywords: Sodexo, Waltham , Executive Chef 4, Other , WALTHAM, Massachusetts
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