Executive Chef 2
SYSTEM ID: 20800
RELOCATION: Yes CATEGORY: Culinary
MORE INFORMATION ABOUT THIS JOB:
**MEMBERS ONLY**SIGN UP NOW***.\nLeisure Group has an exciting opening for an Executive Chef 2 in the\nWilmington, DE/ Philadelphia, PA area. This Executive Chef will have\nfull culinary responsibility for the retail food outlets & catering\nservices provided by **MEMBERS ONLY**SIGN UP NOW***. at Convention center type/ visitor venue.\n**MEMBERS ONLY**SIGN UP NOW***. prides itself on cutting edge menus and beautifully crafted\nevents.
Because Sustainability is the mission of **MEMBERS ONLY**SIGN UP NOW***. Leisure as\nwell as our clients, you must be knowledgeable and passionate about\nsustainable cooking practices and local products.
The ability to\ncreate artisan products in a scratch cooking environment is a must. We\nrequire that you demonstrate experience creating, costing, training\nand executing specialty menus for catered events in a highly\ncompetitive marketplace with high culinary expectations.
The ideal\ncandidate will have:
-Extensive culinary experience with high-volume &\nvery high end retail and catering
-Creative menu development with\nfocus on sustainability and conservation and understanding of food\ntrends
-A culinary degree &/or high-end culinary program\nexperience
-Experience with food and labor management systems
-A solid\nbackground with training and leading a culinary staff & focus food\nsafety
-Flexibility to work varied shifts as dictated by business\nneeds.
If you have experience as an Executive Chef at a Convention,\nConference or Large Event Center facility with at least 75,000 sq.\nfoot of event space, conducting over 500 events annually, onsite as\nwell as offsite, we want to talk to you!.
Designs,\nsupervises, coordinates and participates in activities of cooks and\nother kitchen personnel in a medium to large account. This position is\nrecognized as the technical expert, teacher and trainer for other\nchefs and cooks within the account. Selects and develops recipes and\nother items for clients. Develops menu, implements and trains HACCP,\noversees/purchases food, establishes production levels and inventory\ncontrols, interviews and hires new chefs, manages/controls food cost\nissues and offer solutions, may train other chefs outside account. May\ncook selected items, and plan or price menus. Typically has chefs and\ncooks reporting to this position.
Basic Education Requirement - Technical, Trade, or\nVocational School Degree
Basic Management Experience - 2 years
Basic\nFunctional Experience - 2 years work experience in food or culinary\nservices including restaurants, fast food, vending, catering services,\ninstitutional services, mall food courts, etc.
**MEMBERS ONLY**SIGN UP NOW***. will require a\nbackground check and may require a drug screen for this\nposition.
**MEMBERS ONLY**SIGN UP NOW***. is an EEO/AA/M/F/D/V employer.
Website : http://www.sodexousa.com