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8476F3CCB32CCD66
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
New York-Poughkeepsie
Company Name
City
POUGHKEEPSIE
Industry
Food Service

Job Details

Unit Description

Sodexo on campus at Dutchess Community College in Poughkeepsie, NY is seeking an Executive Chef who will support the overall culinary program for this $1.8M campus dining operation.  Reporting to the General Manager, the Executive Chef will direct food production for our comprehensive food program that includes a small resident dining component, retail food outlets and catering services.  Our technical delivery is dictated on food and instituting cutting edge methods to the students and clients we serve.  The Executive Chef will direct daily kitchen operations and act as the technical expert for other Chefs and Cooks, implements and trains on HACCP standards, manages purchasing and inventory, develops and trains and works with menus.  Position will function in a hands-on culinary capacity and is a very visible position on campus that requires a high level of engagement.

 

The best qualified candidate will have the following:

 

- College/University culinary and culinary management experience  

- Experience training, mentoring and leading a culinary staff

- Experience with volume food production 

- Experience with food and labor management systems

- Experience with client and customer interaction

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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