Regional Executive Chef
Sodexo
- Austin, TX
- Permanent
- Full-time
- 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 the 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 Culinary Vice Presidents and All Regional Chefs)
- Under the direction of your Culinary Vice President you will have the following expectations:
- Assist Culinary Vice President with promoting a TEAM mentality in the region
- Assist Culinary Vice President with promoting best Safety practices in the region to meet LTIR targets
- Assist Culinary Vice President with promoting best Sustainability practices in the region
- Proactively identify and communicate all support needs in the Region to your Culinary Vice President and assist with filling these openings from within the Region's team first
- Assist the Culinary Vice President with supporting all New Business Development within the Region
- i.e. Menu development, presentations, opening support, recruiting, RFP walk-throughs, etc.
- 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 audit's and safety walks from within the region (On as needed basis as identified and agreed upon by VP-Corp. Chef, Culinary Vice President, 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
- Minimum 5 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