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Executive Chef 4

Company: Sodexo
Location: Jacksonville
Posted on: November 1, 2019

Job Description:

Unit Description Sodexo is seeking a G oal focused District Executive Chef 4 for our long- standing partnership with the United States Marine Corps Located on USMC Installation Camp Lejeune, in Jacksonville,NC. We are seeking a service minded leader. The ideal candidate:

  • has previous high-volume food service management experience in a contract management environment;
  • has a work history demonstrating strong leadership skills,
  • can work collaboratively; and develop a team with a focus on a great Marine experience;
  • has well developed client relationship skills and financial acumen;
  • can manage multiple priorities, demonstrate professional communication skills;
  • has a passion for a high level of customer service; and
  • can demonstrate working knowledge of online software systems for food/labor/financials (Sodexo Food Management Systems and Market Connections, Kronos, etc) and is proficient in computer skills and report management experience. Duties and Responsibilities:
    • Oversight and management of MCFMIS on base
    • Training
    • Culinary training for Marines
    • Culinary Competitions - Quarterly
    • Guest Chef program coordination
    • Cook training
    • Menu compliance APL's
    • Dotted line supervision of all Production Managers Why Sodexo at Camp LeJeune? The account is near the Inter-Coastal waterway and close to beautiful Topsail Island beaches and not far from the port city of Wilmington. At Sodexo, you will find the ingredients for a great career in food service management with schedules that encourage a work-life balance. You will enjoy an improved quality of life that's unique in the hospitality industry. If these qualifications meet your experience, apply today! Position Summary Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines. Establishes operating standards, implements and maintains Sodexo and branded concepts standards, creates quality improvements and communicates them to employees. Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure). Trains other chefs/staff on culinary skills through day to day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert. Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention. Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 5 years Basic Functional Experience - 3 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Qualifications & Requirements Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 5 years Basic Functional Experience - 3 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Keywords: Sodexo, Jacksonville , Executive Chef 4, Hospitality & Tourism , Jacksonville, North Carolina

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