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 Executive Chef 1 - HANOVER, Indiana, United States

   
Job information
Posted by: Sodexo Inc. 
Hiring entity type: Food Service and Restaurant 
Work authorization: Existing work authorization required for United States
Position type: Direct Hire, Full-Time 
Compensation: ******
Benefits: See below
Relocation: Not specified 
Position functions: Service/Skilled - Food & Nutritional Services
 
Travel: See below 
Accept candidates: from anywhere 
Languages: See below 
Minimum education: See below 
Minimum years experience: See below 
Resumes accepted in: English
Cover letter: No cover letter requested
Job code: 382639 / Latpro-1824523 
Date posted: Oct-29-2009
State, Zip: Indiana, 47243

Description

Sodexo Campus Services is seeking an experienced Executive Chef for a food service account in Hanover, Indiana. Hanover College has 1000 students and is located in southeastern Indiana. The account features a main dining hall, retail and catering operations. The ideal candidate will have knowledge of food costs, strong leadership skills, be creative, able to train and mentor staff, and have catering knowledge. Very involved in scheduling, training and development of team, culinary menu development and implementation, inventory control, ordering/receiving, strong upscale catering preparation and presentation. Heavy involvement in student relationships. Support the retail units as needed. Strong leadership skills required. The ideal candidate would have Sodexo experience and be familiar with the systems and procedures.


Requirements

Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a small 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 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: 1 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.Position Posting Title: Executive Chef 1

 

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