Chef Manager

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Sodexho is the leading food and facilities management services company in North America. Every day, our 125,000 employees work to improve the quality of daily life for our clients and customers all over the U.S. We offer a full range of outsourcing solutions to the corporate, healthcare, and education markets, including food services, housekeeping, grounds keeping, plant operations and maintenance, and integrated facilities management.

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Benefits:
Our employees are our biggest asset, so we strive to make Sodexho a great company to work for. Our benefit plans fall into three categories:

Professional Well Being
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Chef Manager
SCOTTSDALE, Arizona; Full-Time

Job Duties/Details:

Unit Description:
Corporate Cafe operation projected to open in September 2006. 7 day a week operation that will include high volume catering, two onsite cafes and a C-Store. Chef Manager reports to the Executive Chef and supervises cooks and oversees the preparation, portioning, garnishing, and storage of food. Estimates food consumption and purchases food. Responsible for maintaining kitchen and storage facilities in sanitary condition. Responsible for cash management. Interacts with client/customers on a regular basis.
Job Description:
Position Summary: Supervises cooks and oversees the preparation, portioning, garnishing, and storage of food. Estimates food consumption and purchases food. May assist in cooking and preparing food as necessary. Responsible for maintaining kitchen and storage facilities in sanitary condition. Responsible for cash management. Interacts with client/customers on a regular basis. This position is the leader for an account/unit chef/production group. This position is in smaller accounts/units where there is not a Chef or Food Production Manager. Reports to GM. Basic Education Requirement: Technical, Trade, or Vocational School Degree Basic Management/Supervisory Experience Required: 1 year of lead/supervisory/management experience Basic Functional Experience Required: 1 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. You may substitute 1 additional year of experience for each year of education below the basic requirement above as long as you possess a high-school diploma or GED.