• Sodexo
  • New York , NY
  • None
  • 201 E 45th St

Unit Description

Sodexo currently has an opening for an Executive Chef 1 in our Corporate Services segment to manage the culinary programs at a client site in New York, NY. This position will report directly to an Area Executive Chef  and will provide leadership and development to 8 Sodexo front-line (hourly-paid) union culinary employees.  Between 2 sites there is a building population of 1300 people. We are looking for a culinary visionary who can supervise staff in the execution of dinner service for approx 200 guests, execute high end catering of breakfast, lunch, dinners and receptions as big as 250 guests. This individual will lead and oversee the daily operations of the kitchen, adhere to all HACCP and local D.O.H. regulations. It is important for this candidate to inspire and develop the staff to exceed the culinary expectations of our clients.This is an excellent opportunity for an experienced culinarian and innovator to provide high-end service to our high end cafeterias. Candidates should be passionate, highly motivated, and enjoy client and customer interaction. The ability to offer strategic leadership and vision are a must for this growing operation!

We are seeking candidates with a prior background in a high-end culinary position, supervisory experience, and contract dining experience.

  • Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources, can translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Candidate must have the ability to completely translate “authentic” international and farm-to-table cuisine to the customer.
  • Leadership: Ability to effectively manage and communicate with culinary staff, key personnel, catering staff and management teams along with a passion and dedication to be “one of the best”. Candidate must be highly engaged, passionate and extremely hands-on in daily operations.
  • Training: Must be able to articulate and demonstrate a wide-ranging variety of cooking techniques and skills for the catering staff (plate presentation, quality, safety, proper culinary techniques).
  • Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses.

This Executive Chef will work primarily a Monday through Friday, 11:00AM- 9PM shift with some evening shifts for catering. Some weekends and no holidays.

Position Summary

Provides culinary leadership within a small 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 executionKey Duties-Executes the culinary function-Customer & Client satisfaction-Manages food & physical safety program.

Qualifications & Requirements

Basic Education Requirement - Associate's Degree Basic Management Experience - 2 years Basic Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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