Executive Chef

2 weeks ago

Santa Barbara, United States Resiliency LLC Full time
Job DescriptionJob DescriptionThe successful candidate will:Work to develop and grow the menu while managing and controlling food costs and offering high quality service to the residents.
Be responsible for full financial oversight of the account, including budgeting and reporting.
Provide technical training and expertise, coaching and leadership to the production team while working side by side in the operation as needed.
Work to obtain optimum client and customer satisfaction.
Create a positive customer service driven environment, drives employee engagement and customer satisfaction through strong leadership skills.
Integrate fully within our client's organization becoming a trusted adviser with a customer service focus.
Work to achieve company and client financial targets and goals.
Work to achieve high quality resident satisfaction.
Ensure compliance to food safety, sanitation, and overall workplace safety standards.
Meets (or exceeding) Sodexo standards of operations.
Is this opportunity right for you? We are looking for candidates who:Have a passion for culinary arts, with a desire for creativity a strong production culinary background, ideally in a healthcare or retail setting.
Are able to develop trust and build strong client relationships while meeting the expectation of the client as well as Sodexo.
Demonstrate experience supervising a culinary team and exceptional human resource and supervisory/management skillset.
Have exceptional professional communication skills.
Possess a hands-on, innovative leadership approach to management.
Have a passion for a high-level customer service and relationship oriented.
Are able to work independently and make sound business decisions within company guidelines.
Have the ability to manage multiple priorities.
Have strong financial acumen and experience managing a food service operations budget.
Are knowledgeable in compliance to food safety, sanitation, and overall workplace safety standards.
Position Summary: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 DutiesImplements & 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.
Basic Qualifications & Requirements: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.
MUST HAVEAssociate degree or equivalent experience.
2 years’ work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Experience in financial reporting, food ordering, inventory, employee scheduling, menu development.
Experience in food preparation & production.
Experience in managing catering & retail areas.
2 Years of management experience.

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