Role Overview:
Creating solutions for everything from dining and nutrition to facilities maintenance and rehabilitative services, Sodexo partners with government agencies and military organ...
About this job
Role Overview:
Creating solutions for everything from dining and nutrition to facilities maintenance and rehabilitative services, Sodexo partners with government agencies and military organizations to improve people’s quality of life and make a positive impact.
As Sodexo Government Services continues to have the proud pleasure of supporting the Air Force, we are seeking an Executive Chef 2 to lead the culinary process at Dyess Air Force Base, TX; serving our dedicated airmen, families and base civilians. The Executive Chef 2 will be a key driver in leading a team of both, Subcontractor cooks and Airmen serving a wide variety of fresh and creative offers to our customers. This position will have oversite of an Air Force dining facility located on base. The position helps oversee a dining facility and a flight line kiosk operation while maintaining high standards and program integrity. This position reports directly to the General Manager at the unit. The dining facility runs 4 meals / day serving approximately 5500 meals per week.
What You'll Do:
• manage the daily food production including production planning and controls;
• ensure Sodexo Culinary Standards including recipe compliance and food quality;
• manage food costing, controls and compliance;
• have high expectations for customer service and quality of food;
• have the ability and willingness to develop and train Airmen;
What We Offer:
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement
More extensive information is provided to new employees upon hire.
What You Bring:
• a strong culinary background and Culinary Degree or Certification with demonstrated ability to lead a culinary staff
• excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies
• previous experience working in a high volume facility
• strong management and relationship building skills
• a focus on food safety/sanitation and physical safety (ServSafe certification is required)
Who We Are:
At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.
Qualifications & Requirements:
Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
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