Executive Chef 2

You work to improve lives.
We work to improve yours.
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.

Celebrating the Power of Diversity
At Sodexho, we believe that diversity is a business imperative and an ethical and social responsibility, grounded in our core values of Team Spirit, Service Spirit, and Spirit of Progress. In our continuing effort to maintain an inclusive organization and to better serve our clients, we are committed to embracing the diversity of our workforce, clients, and the communities in which we live, work, and serve. And many highly respected sources are recognizing our commitment.Top 50 Companies for Diversity
Diversity Inc.Top 10 Companies for People with Disabilities
Diversity Inc.Top 10 Companies for Women Executives
Diversity Inc.Top Employer for African American Graduates
Black CollegianCorporate 100 List of
Best Places to Work for Latinos
Hispanic Magazine



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
Career Growth Opportunities
Leadership and Professional Development
Career Path Options
Tuition Reimbursement

Personal Well Being
Vacation
Holidays and Personal Days
Medical Benefits
Dental Benefits
Employee Assistance

Financial Well Being
Savings Plan - 401K
Stock Purchase Plan
Health Care Spending Account
Family Care Spending Account
Life Insurance
Pet Insurance
Accident Insurance
Short Term Disability
Long Term DisabilitySee all jobs at SodexhoLearn more about Sodexho

Executive Chef 2
TROY, Alabama; Full-Time

Job Duties/Details:

Unit Description:
** Troy University ** Responsible for resident dining culinary (1,600 boarders / platform dining). Also responsible for catering including hands-on. Individual will oversee 2 managers and a staff of 15. * Ideal candidate will have: -College and University Culinary Experience -Strong culinary skills -Experience with food and labor management systems -Experience with inventory and menu systems -Good computer skills -Experience with high-end catering food production * Immediate Opening
Job Description:
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. Basic Education Requirement: Technical, Trade, or Vocational School Degree Basic Management/Supervisory Experience Required: 2 years of lead/supervisory/management experience Basic Functional Experience Required: 2 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.