Sodexo has an exciting opportunity for an Executive Chef 2 in New York, New York. Bring your culinary innovation to the table!
We are seeking an Executive Chef within a high profile Corporate Services account located in Mid-Town Manhattan. This position is client savvy and customer service driven position. This strong culinarian must be skilled in employee development, have experience working with Senior Management and leaders, plus innovative culinary skills to produce menus around the different seasons.
This position is responsible for oversight among all food production for all pantry and catering at a multisite location. Experience in financial and budgets and P&L contract environment is a plus but not mandatory. The idealExecutive ChefCandidate will have exceptional communication skills, an eye for changing food trends, healthy eating menu options and a high level of catering skills. A strong focus in customer service, culinary expertise and attention to detail are key. Hours for this position would typically be 7am-5:00pm depending on catering at the location and business needs.
The ideal candidate will have the following:
- Previous experience working in a high volume facility serving two meals a day
- Excellent multi-tasking skills to juggle different tasks and events at one time
- Strong food service management skills, preferably in corporate dining
- Excellent culinary skills and an understanding of systems management
- Previous experience managing a culinary team of 15+ employees
- Union experience preferred.
Serve safe and NYC BOH certification required.
Sodexo is a leader in bringing innovative solutions to the facilities and business challenges of Corporate Environments through creativity, outstanding people, and a commitment to constant improvement. We welcome you to join our team with this career opportunity.Sodexo Corporate Environments
Keywords: Culinary, Executive Chef, Chef,
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.