JOB DESCRIPTION:

Seeking an Executive Chef 2  in Las Vegas, New Mexico. This position will be responsible for Resident Dining and Catering on the campus. The Executive Chef will manage a staff of about 35 – 40 hourly employees including 4 supervisors. This position will be responsible for managing menu development through innovation, menu execution, safety/sanitation, and training within resident dining and catering on the campus. Relocation Assistance is available with this position.

The successful candidate will:

• Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting.
• Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented.
• Have the ability and willingness to develop and motivate team members to embrace culinary innovations.
• Ensure food safety, sanitation and workplace safety standard compliance.
• Have working knowledge of automated food inventory, ordering, production and management systems. 

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 culinary standards
• Strong coaching and employee development skills.
• Have a passion for food and innovation.

RESPONSIBILITIES:

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.

QUALIFICATIONS:

• Basic Education Requirement – Associate’s Degree or 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.

Working for us:

You will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you’ll enjoy an improved quality of life that’s unique in the hospitality industry.