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25C64B9F8F204D6A
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
California-Los Angeles/Long Beach
Company Name
City
CAMP PENDLETON
Industry
Food Service

Job Details

Unit Description

Sodexo is an international organization whose mission is to "Improve the Quality of Daily Life for Everyone We Serve".  

 

Sodexo Government North America is seeking an experienced Executive Chef on Camp Pendleton USMC at 210802 Mess hall.

 

The United Sates Marines have high level food service expectations and this account will require the Sodexo staff to be top of their profession. In Government Services contract compliance is critical with safety and customer service being a high priority as extensive audits and surveys are conducted at each unit on a weekly basis. Sodexo offers innovative and healthy concepts while keeping to a strict profit and loss financial statement. 

 

The Executive Chef will report to the General Manager and lead the culinary team. This position will plan, organize, and manage the daily food production. The Executive Chef will be responsible for managing the culinary operations for all food outlets. 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
  • Food costmanagement and inventorymanagement
  • Training and Development for the culinary teamQualifications for the Executive Chef include prior culinary management experience in a food service environment, strong food production planning and food cost management experience.  Full HACCP knowledge, computer literacy,and ServSafe certification is ideal.

 

The Executive Chef will report to the GM and will help support the Sodexo team to meet all the needs of the USMC and the Sodexo standards.The Executive Chef is required to follow the USMC Chain of Command and base hierarchy regarding contractual and operational questions.

 

Discover Sodexo Government Serviceshere

 

#LI

 

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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