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5092401375608103
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
Massachusetts-Boston
Company Name
City
FRANKLIN
Industry
Food Service

Job Details

Unit Description

Sodexois currently seeking anExecutive Chef 2 for its premier Corporate Services accountEMCinFranklin, MA.This location is a Management Fee account with cafe sales of 850K including 12K a year in catering.  There are approximately 598 people in the building. Hours for the Executive Chef 2 role is 5am to 3:30pm Monday - Friday.

 

In this highly visible culinary role, theExecutive Chef2 will direct and participate in all of the food production process at the unit.  The Executive Chef 2will be responsible for the culinary direction of the account’s full service café serving breakfast and lunch, and catering operations.  Additional Responsibilities include:  menu planning/creation, hands-on food preparation, inventory, purchasing, food costing, training, leading, managing food/labor costs, special events, direct customer interaction and supervision of up to 7 non union hourly associates. This is truly an opportunity to demonstrate your love of food and creative approach to it.

 

Thesuccessful candidatewill have at least 2 years culinary management experience, a proven track record with creative and current culinary trends, high end and high volume catering, experience as well as excellent leadership, communication and customer service skills.  Prior culinary experience in a corporate setting would be a plus for this role.

 

 

 

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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