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Executive Chef 3

In United States

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Executive Chef 3   

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JOB TITLE:

Executive Chef 3

JOB TYPE:

JOB SKILLS:

JOB LOCATION:

Santa Clara, CA United States

JOB DESCRIPTION:

Sodexo Corporate Services / Nourish is looking for an Executive Chef 3 to join our Nourish Foods team at our brand new Commissary Kitchen in Santa Clara, CA. Our Executive Chef will oversee all day to day operations and lead a team day to day production, vendor relations, client interaction, etc. You will be responsible for successfully executing daily order fulfillment of what is estimated to be over $30M in annual revenue. The Exec Chef will lead food handling and food safety, quality control, menu developing and planning, experience cooking in large volumes, cooking in bulks experience, commissary kitchen experience a plus, managerial experience a must, computer skills using recipe database, working under pressure and deadlines, team player, Catering experience, food cost & labor cost management. You will be asked to provide local leadership and strategic direction while developing the team for new and emerging business solutions that sustain growth in the day to day operations. Typical work week is Monday through Friday, 6am - 4pm but could vary as needed.

Position Details

POSTED:

Aug 01, 2022

EMPLOYMENT:

INDUSTRY:

SNAPRECRUIT ID:

S1650067216276924

LOCATION:

United States

CITY:

Santa Clara, CA

Job Origin:

OORWIN_ORGANIC_FEED

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In Dallas Fort Worth
Aug 19, 2017 9am-6pm
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Executive Chef 3    Apply

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Sodexo Corporate Services / Nourish is looking for an Executive Chef 3 to join our Nourish Foods team at our brand new Commissary Kitchen in Santa Clara, CA. Our Executive Chef will oversee all day to day operations and lead a team day to day production, vendor relations, client interaction, etc. You will be responsible for successfully executing daily order fulfillment of what is estimated to be over $30M in annual revenue. The Exec Chef will lead food handling and food safety, quality control, menu developing and planning, experience cooking in large volumes, cooking in bulks experience, commissary kitchen experience a plus, managerial experience a must, computer skills using recipe database, working under pressure and deadlines, team player, Catering experience, food cost & labor cost management. You will be asked to provide local leadership and strategic direction while developing the team for new and emerging business solutions that sustain growth in the day to day operations. Typical work week is Monday through Friday, 6am - 4pm but could vary as needed.


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