Executive Chef 2

Executive Chef, Resident Dining

Sodexo is seeking an experienced Executive Chef, Resident Dining at Morgan State University, located in Baltimore, Maryland.

Morgan State University is the premier public urban research university in Maryland, known for its excellence in teaching, intensive research, effective public service, and community engagement. Morgan prepares diverse and competitive graduates for success in a global, interdependent society.

Lead a team of highly motorized staff while delivering exceptional food-focused hospitality and service as its core mission. As a leader of outstanding customer service and with a desire to provide flawless, detail-oriented dining experiences, come join the SodexoMAGIC organization.

Responsibilities

• Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting;
• Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;
• Have a working knowledge of automated food inventory, ordering, production, and management systems;
• Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;
• Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;
• Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services;

Benefits

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.

Qualifications

• High-volume, quality-focused culinary management experience, preferably within a campus dining setting;
• Innovative and creative catering background;
• Exemplary communication skills with the ability to lead a large team;
• Strong organizational skills - detail-oriented and task-focused; able to manage conflicting priorities
• Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team
• Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills

About Us

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 experienceMinimum Management Experience - 2 yearsMinimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.