Seeking a strongChef Managerfor our high volumeRetail / Catering programatNorthwestern University, Downtown Chicago Campus!
Offering RELOCATION ASSISTANCE!!
A high focus on customer service, preparing awesome food, driving student engagement and participation, and developing creative programming are primary goals. A focus on sustainability, diversity, marketing, creative approaches to solutions, out of the box thinking and a desire to gain national recognition for our student and dining services is desirable for the successful candidate.
Our Retail and Catering focus is on a restaurant experience for our students where they enjoy dining with all of their senses. Emphasis in put on our line presentation and serving our guest high end finished plates from an open kitchen format that show- cases the finished cooking and plate creations
Northwestern Dining focuses on career development for our managers in order to create a funnel for talent into our Region and beyond with Sodexo. Future assignment may include: Food Service Manager, General Manager or Operations Manager in a larger account.
Special assignments will be made throughout the tenure of this position such as involvement with menu development, limited time promotions and cooking demonstrations, marketing and student outreach. The training goal is to expose the manager to procedures to establish a control environment in their managed area and will consist of exposure to Sodexo human resource systems, financial management, marketing, the production process, client relations, sustainability and Sodexo culture.
Restaurant, hotel or commercial operations experience is preferred and the desire to develop a career in the campus dining environment must be the long term goal for the candidate.
This position will report to the Executive Chef 3 for at the unit and will oversee up to 15 assosicates. Responsibilities include: Production, inventory, ordering, HACCP, safety and sanitation.
Ideal candidate will have:
College/university culinary and culinary management experience, culinary program experience, excellent management skills, experience with food and labor management systems, experience with on line ordering, extensive culinary experience with high volume catering, and experience training and leading a culinary staff.Position Summary
Supervises cooks and oversees the preparation, portioning, garnishing, and storage of food. Estimates food consumption and purchases food. May assist in cooking and preparing food as necessary. Responsible for maintaining kitchen and storage facilities in sanitary condition. Responsible for cash management. Interacts with client/customers on a regular basis. This position is the leader for an account/unit chef/production group. This position is in smaller accounts/units where there is not a Executive Chef or Food Production Manager. Reports to General Manager.