[Hiring] Regional Executive Chef @Sodexo Live! (Salary)

Role Description

This position is responsible for providing the Region's Executive Chefs and GMs culinary leadership and guidance in order to meet company objectives and standards as set forth by the Culinary Steering Committee and Sr. Leadership.

• Provide ongoing support, training, and mentorship to the company's Chefs and managers on food quality, food cost controls, labor cost forecasting and budgets, purchasing compliance, inventory, and safety and sanitation.
• Actively communicate with Chefs in the Region to assess the ongoing culinary needs of their units.
• Conduct a formal monthly conference call with all Chefs in the Region to communicate culinary initiatives and share best practices as well as regional success stories.
• Participate as a member of the Culinary Steering Committee (SVP-Culinary, Director of Culinary Innovation, Director of Training, All Sr. Chefs and All Regional Chefs).
• Assist Sr. Chef with promoting a TEAM mentality in the region.
• Assist Sr. Chef with promoting best Safety practices in the region to meet LTIR targets.
• Assist Sr. Chef with promoting best Sustainability practices in the region.
• Proactively identify and communicate all support needs in the Region to your Senior Executive Chef and assist with filling these openings from within the Region's team first.
• Assist the Sr. Executive Chef with supporting all New Business Development within the Region (e.g., menu development, presentations, opening support, recruiting, RFP walk-throughs).
• Identify top performers within the region and develop a succession plan for all units.
• Participate and promote the Chef to Chef Mentorship Program within the Region.
• Act as liaison and support all Chefs with questions regarding purchasing and compliance.
• Assist the Director of Training and Development with the onboarding of new chefs and sous chefs in the region.
• When visiting other units: Perform location reviews, Culinary audits, and safety walks from within the region (on an as-needed basis as identified and agreed upon by VP-Corp. Chef, Sr. Executive Chef, SVP & RVP).
• Identify menu innovation needs within the Region and work with the Director of Culinary Innovation to resolve.
• Support the focus of Local partnerships and suppliers within the Region.
• Share the Director of Innovation's work and programs with the Region's Executive Chefs to keep them up to date with current trends.
• Participate in Annual Meeting as well as Annual Culinary Innovation Summit.

Qualifications

• Minimum 7 years' experience as an Executive Chef in high volume sports and leisure venues with a proven record of success.
• Culinary Arts Degree and/or equivalent work experience.
• Excellent organizational, presentation, written, and interpersonal skills.
• Proven ability to manage food cost to a budget and identify solutions when target is missed.
• Proven ability to manage labor cost with effective scheduling and forecasting.
• Ability to promote and participate in a team environment as well as function independently.
• Ability to understand written and oral direction and to communicate same with others.
• Must be able to multitask and prioritize projects as business demands.

Requirements

• Must be comfortable in the kitchen environment, frequently work at fast pace with exposure to noise, heat, and cold.
• Must be able to independently inspect and maneuver through facilities in a fast-paced, often tightly quartered environment.
• Hours may be extended or irregular to include nights, weekends, and holidays.
• Moderate travel is required.

Benefits

• Health Savings and Flexible Spending Accounts.
• Life and Disability Insurance.
• Accident, Critical Illness, and Hospital Indemnity Coverage.
• Identity Theft Protection.
• Adoption Assistance.