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345235A4B8532D1C
Executive Chef 1
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COMPANY OVERVIEW
Sodexo
Sodexo Your Employer of Choice Sodexo is proud to be recognized for our unwavering commitment to diversity and inclusion, being a champion in the fight against hunger, and supporting the communities in which we serve.
Location
Ohio-Columbus/Zanesville
Company Name
City
HILLIARD
Industry
Food Service

Job Details

Unit Description

Sodexo is seeking anExecutive Chef 1 for a Corporate Services account located in beautifulHilliard, OH. This is the North American Financial Headquarters for a luxury auto manufacturer.  Sodexo manages the cafeteria operation which includes Entree, Grill, Action Station, Salad Bar, and Deli.  We also provide onsite catering, office coffee service, and vending services.

 

This position will be very interactive with the customers and will ensure their expectations are being met. The best qualified candidate will have excellent culinary and management skills with high-end food production experience and experience. They will be creative and stay current with new trends, with the ability to teach others on presenting food in a stylish and upscale manner. They will also have strong organization and time management skills and upscale catering experience.

 

In addition to offering a predominantly Monday through Friday schedule, this position also provides a competitive salary and great benefits!

 

Sound like the opportunity you've been searching for?Apply today to grow with Sodexo, a world leader in Quality of Life Services!

 

 

Sodexo - A world leader in Food and Facilities Management Serviceshttp://www.sodexousa.com/usen/careers/careers.aspx 

 

Sodexo Corporate Environments - Click HERE to read more

 

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Position Summary

Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a small account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.

 

 

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