Executive Chef 1 - Sodexo

Role Overview

Sodexo Corporate Services is looking for an Executive Chef 1 to join our team at our high-profile Auto Manufacturing account in Georgetown, KY.  The food operations at this location are spread through a large café with catering operations and a total managed volume of 3.5 million. The Executive Chef 1 will report to the Executive Chef 3 and duties will include menu planning, ordering, inventory, managing up to 6 culinary employees. 

SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin “Magic” Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc., enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. 

What You'll Do

• Provides culinary leadership, development and training to ensure continual high quality culinary standards
• Will manage high volume catering, hands on 
• Responsible for managing inventory, food and labor cost to meet target, will oversee unit financials
• Responsible for food production, ordering, inventory and menu planning responsibilities
• Will plan and execute unit promotions, client catering and special functions
• Responsible for employee scheduling, payroll verification and responsible for hiring and training new staff 

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

• High volume culinary experience
• Emphasis on food presentation, quality, execution, menu design & implementation.
• Experience managing food and labor cost controls to meet targets;
• Extensive culinary experience with high volume catering and creating VIP catering menus 
• Demonstrated experience providing strong leadership, including supervision, direction and training, to a diverse team of employees
• Has a passion for contemporary and innovative culinary trends. Proven experience with top food trends

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 yearsMinimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.