Executive Chef

4 weeks ago

Windsor, Ontario, Canada Sodexo Canada Ltd Full time
Job Description

As a key member of our team, the Executive Chef will be responsible for successfully coordinating and directing food program activities for the site. This includes direct daily operations of food production, including menu planning, purchasing/ordering, inventory, food preparation, and cost management.

Key Responsibilities
  • Manage financials for the food program, including labor cost, food cost, inventory, equipment, and materials.
  • Train culinary team as technical expert.
  • Liaise with Management team to ensure food offerings across campus meet the needs of students.
  • Establish operating standards, implement quality improvements.
  • Engage with internal resources to utilize and share Sodexo innovations.
  • Establish and maintain business relationships with vendors and suppliers.
  • Promote and assist in the marketing of the food program to both internal and external audiences.
  • Constant analysis of the campus-wide food program, identifying efficiencies and areas of opportunity within our culinary operations.
  • Meet and collaborate with university initiatives to progress agreed-upon efforts and provide feedback.
  • Ensure compliance of all Company standards and Provincial/Federal Legislation.
  • Ensure compliance to all Food Safety, Food System Management, and HACCP Policies and Procedures.
Qualifications
  • Red Seal Certification.
  • 5 – 7 years' experience in Chef role leading a team.
  • Knowledge of industry standards and Legislative Policies and Procedures.
  • Experience in a unionized environment is an asset.
  • Ability to work under pressure in a fast-paced, team-centric, and safety-driven environment.
  • Proven organizational skills and strong computer capabilities, including Microsoft Office use.
  • Exceptional communication and interpersonal skills to effectively communicate with customers, clients, and staff at all levels.
  • Ability to work, problem solve, and provide solutions independently.
  • Experience in sustainable and plant-based menu preparation is an asset.
  • Genuine desire to provide customer service experiences beyond expectations.
  • Previous high-volume Catering experience is an asset.
  • A passion for food and for people.

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