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1CED0BBC567A5EE2
Executive Chef 2
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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
Florida-Tallahassee
Company Name
City
TALLAHASSEE
Industry
Food Service

Job Details

Unit Description

Sodexo, leader in quality of life solutions is seeking a high level culinarian to manage production for a multi-faceted food service operation in Tallahassee, FL. This individual need to be able to lead a diverse team in a high volume of production for retail, patients physician dining and catering. Must be able maximize quality and efficiencies.

 

Reporting to our General manager, you will lead the culinary team and will plan, organize and manage the daily food production in the hospital. Our Executive Chef will be responsible for managing the culinary operations for all food outlets including patient dining, café and catering services. Responsibilities include:

  • Managing the daily food production including production planning and controls
  • Ensuring Sodexo Culinary Standards including recipe compliance and food quality
  • Labor and food cost controls and compliance
  • Menu development and inventory management
  • Food cost management

Qualifications for our Executive Chef include prior culinary management experience in a high volume healthcare environment, strong food production planning management and food cost management experience, computer literacy, full HACCP knowledge and ServSafe certification. Sound like the opportunity you've been waiting for. We look forward to hearing from you.

Position Summary

Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large 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 train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.

 

 

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