Executive Sous Chef - Sodexo

Role Overview

Venues and events don’t just bring people together, they create exceptional moments and lasting memories. Sodexo Live! provides hospitality services to airport lounges, stadiums, arenas, convention and conference centers, zoos, museums, and more. Working at one of these locations is exciting and allows you to be part of creating memorable experiences for people.

Sodexo Live!'s Airport Lounge Segment has an exciting opportunity for an Executive Sous Chef to support the team at the Sapphire Lounge by The Club at Boston Logan International Airport.  Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences!  The lounge will offer top-tier amenities and expanded premium food and beverage offerings to its elite guests. 

Incentives

What You'll Do

• be responsible for purchasing, menu/recipe compliance, inventory, food production forecasting, hands-on cooking;
• supervision of large-scale batch cooking;
• 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; and/or
• have working knowledge of automated food inventory, ordering, production and management systems.

What We Offer

Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

More extensive information is provided to new employees upon hire.

What You Bring

• a supervisory culinary background within hotel banquets, country clubs and upscale restaurants with the demonstrated ability to stay current with new culinary trends;
• excellent mentoring/leadership and communication skills with the ability to maintain the highest of culinary standards;
• have the ability to work a flexible schedule that includes early mornings or late evenings, including weekends and some holidays;
• coaching and employee supervision abilities; and
• have a passion for food and innovation.

Who We Are

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Qualifications & Requirements

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