Executive Chef 2

Unit Description

Job #66801; Sodexo is seeking an Executive Chef (II) for Vista Grande Villa in Jackson, Michigan. This is a Continuing Care Retirement Community that provides services for 215 Independent Residents, 50 Assisted Living and 50 Long-Term Care with dining options that include two restaurants, a retail bistro, assisted living and healthcare dining rooms.

Are you an experienced culinary leader with the ability to train and develop our food production team in order to produce amazing daily dining experiences? If so, we would love to hear from you!

In this role, you will manage food production for resident dining, modified diets, retail venues, and catered events. Your responsibilities ; supervision and training of 15 employees, inventory management, on-line ordering, food & labor costs controls, food quality and standards, food & kitchen safety, sanitation monitors for regulatory compliance, and Resident, Client, and Employee Satisfaction.

Your Skills Check List for this position:

Culinary Degree / Trade School Certificate, Servsafe Certified

Fine dining experience in Restaurants / Country Clubs

Ability to manage inventory for a budget of 1 million in financial volume

Working knowledge of HACCP protocols for regulatory compliance

Financial skills for P&L reporting and budgeting

Leadership skills to train and develop culinary food production teams

Knowledge of dining room etiquette and steps of service

Computer skills; food & labor management systems

Experience with upscale food production, recipes and quality standards

Menu Planning for resident dining, a Bistro, and catering

Monitor team members in food and kitchen safety with regular self-audits

An inclusive communication style; Resident and Employee centric environment

Residents are the heart of everything we do and we welcome you to join our team.

Schedule varies with rotating weekends and holidays

Vista Grande Villa;

Jackson, Michigan;

Sodexo Benefits at a glance;

Sodexo - A world leader in Food and Facilities Management Services

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Position Summary

Provides culinary leadership within a medium 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

• Implements & coordinates the culinary function.

• Directs & trains cooks & utility workers.

• Ensures food preparation & production meets operational standards.

• Manages catering & retail areas.

• Customer & Client satisfaction.

• Financial management to include food cost & labor management.

• Manages food & physical safety programs.

Qualifications & Requirements

Basic Education Requirement - Associate's Degree

Basic Management Experience - 2 years

Basic Functional Experience - 2 years 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.

Location US-MI-JACKSON

System ID 66801

Relocation No

Category Culinary

Type Full-Time