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388FF0394C2DA026
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
Nevada-Las Vegas
Company Name
City
LAS VEGAS
Industry
Food Service

Job Details

Unit Description

At Sodexo we believe that Quality of Daily Life contributes to the progress of individuals and the performance of organizations. Sodexo designs, manages and delivers comprehensive service solutions through On-site Service Solutions and Motivation Solutions to create an outstanding experience for the people we serve. We have an exciting career opportunity for an Executive Chef 1 in Las Vegas, Nevada.

 

Reporting to the Executive Chef 3, you will be responsible for managing the daily food production for the Doctor’s dining room and onsite catering services. Additional responsibilities include:

 

  • Assisting with managing the daily food production including production planning and controls
  • Ensuring Sodexo Culinary Standards including recipe compliance and food quality
  • Menu planning and development
  • Labor and food cost controls and compliance
  • Food production audit compliance
  • Oversee the HACCP program and overall sanitation          

Qualifications for the Chef include current/recent BOH supervisory experience, strong cooking skills, food production planning and food cost management experience, computer literacy, and working knowledge of food and physical safety. Sound like the opportunity you've been waiting for.Apply today! We look forward to hearing from you.   

 

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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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