JOB DESCRIPTION:

Looking for a Executive Chef 3 to join our Nourish Foods team at our brand new Commissary Kitchen in Santa Clara, CA. Our Executive Chef will oversee all day to day operations and lead a team day to day production, vendor relations.  You will be responsible for successfully executing daily order fulfillment of what is estimated to be over $30M in annual revenue.

This position will work from 12pm – 8:30pm shift.  Weekend Availability a must

The ideal candidate will:

• Demonstrate a positive, can-do attitude
• Implements & coordinates the culinary function.
• directs & trains cooks & utility workers.
• ensures food preparation & production meets operational standards.
• customer & Client satisfaction.
• financial management to include food cost & labor management.
• manages food & physical safety programs.
• have professional verbal and written communication skills for interactions with clients.
• have excellent time management skills.
• uphold and enforce Sodexo’s safety standards.

RESPONSIBILITIES:

Provides culinary leadership within a large 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 – Bachelor’s Degree or equivalent experience
• Basic Management Experience – 3 years
• Basic Functional Experience – 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

MUST HAVES

Executive Chef Experience

Bulk and volume cooking

P&L and financial management – food and labor

Experience with food safety programs

Experience with employee and physical safety programs

MUST HAVES

Executive Chef Experience

Bulk and volume cooking

P&L and financial management – food and labor

Experience with food safety programs

Experience with employee and physical safety programs