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SalaryJob Listing: Kitchen Operations Manager/Executive Chef III
At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal.
Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment.
Location: We are seeking an experienced Executive Chef III for the Yakima Convention and Event Center.
Salary: $75,000 - $80,000
With a new 18,000 square foot addition, the Yakima Convention & Event Center is now 89,000 square feet in size, making it the fourth largest convention and event center in Washington state. The Yakima Convention & Event Center is conveniently located. Driving distance is less than 200 miles from Seattle, Portland, and Spokane so we're accessible for attendees from all corners of the Northwest. In addition to location, our outstanding facilities, community hospitality and the exceptional team make Yakima the ideal location for events.
Principal Function:
An Executive Chef III is charged with maximizing the productivity of the culinary staff, as well as managing the sous chefs who are directly below them in the culinary chain of command. The Executive Chef III will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef III may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
Essential Responsibilities:
- Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety.
- Analyze Business Volume and Product Usage Daily.
- Participate in the Development and Implementation of Business Strategies.
- Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example.
Qualifications/Skills:
Required:
- Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety.
- Analyze Business Volume and Product Usage Daily.
- Participate in the Development and Implementation of Business Strategies.
- Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example.
Preferred:
- BA/BS Business or Hospitality Degree from an accredited college or university.
- ACF Certified Executive Chef or ACF Certified Culinary Administrator.
Other Requirements:
- Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
Hours may be extended or irregular to include nights, weekends and holidays.
Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.
Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.
