Employment Spot

Job Description

Sodexo Campus Services is seeking an Executive Chef 1 for a food service account in Portsmouth, Ohio at Shawnee State University, the regional state university of Southern Ohio. Shawnee has enrollment of 4,000 students. This fall we opened a brand new board unit. The new operation includes a a 500 seat capacity banquet room. The Executive Chef will over see daily production for cafeteria, catering, children's center lunch meals. Responsible for training of production staff, ensuring Sodexo recipes and HACCP policies are utilized as well as maintaining and ensuring all local and state health and food guidelines are followed. Will work directly with catering manager on menu planning for catered events including presidential catering funtions. Focus in catering will be quality of food, plate presentation, and introduce new recipes for catering. Candidate must posess great customer service skills, culinary skills, and managerial skills. The Executive Chef position will be responsible for ordering food, maintaining and recording the inventory on a weekly basis, menu planning and culinary staff training. This position will report directly to the General Manager. Portsmouth is also a midway point between four major cities: Charleston, Cincinnati, Lexington and Columbus, all of which are approximately ninety miles away.



Position Summary:

Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a small account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.

Basic Education Requirement:

Technical, Trade, or Vocational School Degree

Basic Management/Supervisory Experience Required:

1 years of lead/supervisory/management experience

Basic Functional Experience Required:

2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. You may substitute 1 additional year of experience for each year of education below the basic requirement above as long as you possess a high-school diploma or GED.Position Posting Title: Executive Chef 1

Job Requirements