Executive Chef 1
Sodexo
- Las Vegas, NV
- Permanent
- Full-time
- implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO’s, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
- FMS: monitoring, Audits, implementation and standardization for new menus;
- implement innovative and fresh ideas in retail, catering and patient services; and/or
- create interpersonal relationships with clients in hospital.
- a strong culinary background, with the demonstrated ability to stay current with new culinary trends;
- strong management skills and previous experience working in a high-volume facility;
- high end catering and dining experience and a passion for culinary arts;
- menu planning experience and a strong understanding of current culinary trends;
- the ability to successfully lead, develop and train a team;
- Servsafe certified as well as working knowledge of HACCP.
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.