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Unit Description:
Inspire students through food, teach them what's possible through sustainable resources.
RELOCATION ASSISTANCE AVAILABLE!
Sodexo is seeking an Executive Chef 2 for Grandview Consolidated School District #4 (GC-4)located in Grandview, Missouri. 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. A valid driver's license is required. Experience in K12 Schools Food is highly desired.
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.
Key Duties
- Implements & coordinates the culinary function.
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
- Manages food & physical safety programs.
- has the ability to effectively manage multiple priorities,
- has solid knowledge of sustainability initiatives and agricultural ingenuities are strongly preferred.
- has proven track record for Food costing, catering experience,
- excellent client relations and team building skills are a must, along with the skill set to effectively implement all budget controls at the unit level.
The successful candidate will:
- directly manage retail, catering chefs as well as purchasing and catering manager;
- m aintain chef/manager schedules; cover chefs/manager schedule as needed ; be r esponsible for yearly evaluation and goals for chefs and managers through the use of Ingenium ;
- i mplement and standardiz e all culinary systems and procedures for School: Catering, Retail menus, LTO's, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark ;
- m onitor, a udit, implement and standardiz e new menus ;
- be r esponsible for Food and Physical Safety and annual training for all hourly associates ;
- c onduct audits, create action plans based on audit findings and be responsible for keeping and updating GC audit books ;
- w ork with vendors on procurement items; be responsible for purchasing manager and purchasing financial audits ;
- c ontinue sustainability program with the direction of Director of Culinary Operations ;
- c onduct yearly culinary foundations training to all cooks ;
- g uide chefs in unit to ACF certification with guidance from Director of Culinary Operations ;
- i mprove and standardize catering and banquet services , c reate menus based on client needs ;
- i mplement innovative and fresh ideas in retail, catering and patient services ; and/or
- c reate interpersonal relationships with clients in School.
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 ;
- e xperience with authentic global cuisine ( highly desirable );
- a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment ;
- d emonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory/management skillset ;
- m enu planning experience and a strong understanding of current culinary trends ;
- the a bility 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 a bility to successfully lead, develop and train a team ;
- the a bility to creatively and effectively problem-solve and manage projects ;
- 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
- C.E.C. (Certified Executive Chef) a plus.
Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training.
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.
Basic Education Requirement -Associate's Degreeor equivalent experience
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.
