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Sodexo's Campus Segment is seeking an Executive Chef 2 for Colleges of the Fenway (COF)in Boston, MA. Candidate will be responsible for budgets, menu planning/costing, client interaction, inventory, and guest interaction.
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Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
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Job SummaryBased in Boston, MA the Regional Chef will work with the leadership team in planning, implementing, and supporting a Corporate dining portfolio of a high-profile client in a respective territory that includes 15 Cafe locations (6 locations are in the Boston market.
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As a Sous Chef, you will communicates daily with the Executive Sous Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team.
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Assist the Head Chef in all aspects of kitchen operations, including menu planning, recipe development, and inventory management. Reporting to the Executive Chef, as Sous Chef, you'll be the right hand to the Executive Chef, playing a key role in the success of our kitchen operations.
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Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.
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Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
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Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Full-timeExpandApply NowActive JobUpdated 12 days ago - UpvoteDownvoteShare Job
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This is a full-time on-site role for an Executive Chef. The Executive Chef will be responsible for overseeing the culinary operations of the hotel, including menu planning, food preparation, and quality control.
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As a Banquet Chef, you will communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team.
Full-timeExpandApply NowActive JobUpdated 13 days ago - UpvoteDownvoteShare Job
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Assists the Executive Chef with planning and crafting menus. As the Catering Sous Chef, you will be responsible for the successful operation of the Culinary Department for a high-volume corporate dining account in Boston, MA.
$75,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago
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