Executive Chef 1

Publisher :

Caterer Global LTD

location :

Washington D.C., U.S.A.

Contract type :

Permanent

Working hours :

Full time

Salary :

Gross remuneration $ Yearly

Other

Smart Working
International experiences
Available for business trips

Description

Description

Unit Description:

You want high visibility, challenging opportunities and a rewarding environment.

University of Vermont located in Burlington, VT is seeking an Executive Chef to join our team in a retail and catering format. This is a Resource position, this is a temporary assignment lasting approximately one year or more. This position will have a concentration in Catering, residential and retail on campus. Catering on campus consists of delivered and on-site catering including buffet and served meals to private events, weddings, and special events. The successful candidate will have confidence in vegan and gluten free cooking.

The successful candidate will:

  • FMS: monitoring, Audits, implementation and standardization for new menus;
  • be responsible for Food and Physical Safety and annual training for all hourly associates;
  • Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books;
  • Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits;
  • continue sustainability program with the direction of Director of Culinary Operations;
  • improve and standardize catering and banquet services , c reate menus based on client needs;
  • implement innovative and fresh ideas in retail, catering and patient services; and/or
  • create interpersonal relationships with clients in hospital.

Is this opportunity right for you? We are looking for candidates who have:

  • a strong culinary background, with the demonstrated ability to stay current with new culinary trends;
  • excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;
  • strong management skills and previous experience working in a high-volume facility;
  • high end catering and dining experience and a passion for culinary arts ;
  • a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment;
  • experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset;
  • m enu planning experience and a strong understanding of current culinary trends;
  • proven to effectively communicate to multiple audiences and develop strong relationships with customers;
  • the a bility to multitask and proven effectiveness in a high-standards driven environment;
  • a s trong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts;
  • the ability to successfully lead, develop and train a team;
  • creative and effective problem-solv ing and project manage ment skills;
  • p roficient computer skills as well as exceptional organizational and customer services skills;
  • Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and/or
Position Summary:

Provides culinary leadership within a small sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution
Key Duties
-Executes the culinary function
-Customer & Client satisfaction
-Manages food & physical safety program.

Qualifications & Requirements:

Basic Education Requirement - Associate's Degree or equivalent experience
Basic Management Experience - 2 years
Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

https://www.catererglobal.com/job/executive-chef/sodexo-job95061848

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