Executive Chef 3

Published
October 16, 2020
Location
Job Type

Description

With your leadership and culinary excellence, you’re ready to move up to the next level.

Sodexo Universities is seeking a dynamic, experienced Executive Chef 3 to fill a key leadership role at a high-profile account – University of Wisconsin – Eau Claire- to further the exceptionally high level of culinary standards already established.  Our Dining Operations at UW - Eau Claire is over $9M managed volume and includes Resident Dining, Retail Food formats with National and Regional Brands, and high end and high-volume Catering.

 

*RELOCATION ASSISTANCE IS AVAILABLE!*

The culinary leader will have prior experience managing high volume/large scale college or university culinary operations encompassing Resident Dining programs, Catering, and Retail Food service.  This position is responsible for the organization and execution oversight of all culinary operations on campus, including VIP catering menu planning, client interaction, food forward presentation skills, food prep, inventory management, purchasing, food & labor costing, scheduling, safety/sanitation & employee training.  This Executive Chef will create elegant and sophisticated culinary experiences that exceed culinary and service expectations while enhancing client program objectives. 

Our successful Executive Chef will have experience with, and proven results in, the following areas:

Culinary Creativity: Have a “global” mindset in cuisines, follow culinary trends and innovate using local sustainable food sources, translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise, and be able to completely translate “authentic” international cuisine to the customer.

Leadership: Ability to effectively manage and communicate with Culinary Staff, Key Personnel, Catering Staff and Management Teams along with a passion and dedication to be “one of the best”. Candidate must be highly engaged and extremely hands-on in day to day operations.

 

Training: Must be able to articulate and demonstrate a wide-ranging variety of cooking techniques and skills for the catering staff (plate presentation, quality, safety, proper culinary techniques). This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account.

Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses.

 If you want to be part of a forward-thinking, passionate, and dedicated team who strive each day for excellence, then consider joining the Sodexo team!  APPLY TODAY!

The importance of food on the University of Wisconsin -Eau Claire campus is a dynamic component that influences recruitment, enhances the educational experience, ensures personal health, aids retention and can help create an overall positive experience for students, faculty and staff.

To learn more about UWEC, please visit http://www.uwec.edu/.

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 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.
 

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