Area Executive Chef Jamestown, ND

ESR Healthcare; Jamestown (ND); On-site; USD 48,000 - 84,000; Full time

Job summary

A leading company in hospitality services is seeking an Area Executive Chef for its location in Jamestown, ND. This hands-on role requires extensive culinary experience and management skills to oversee high volume food production. The executive chef will be responsible for menu development, team leadership, and compliance with Sodexo Culinary standards. This opportunity offers a pathway for career growth in a dynamic culinary environment.

Benefits

Relocation assistance

Qualifications

• 5+ years managing high-volume dining operations.
• Experience in overseeing multiple sites or locations.
• Valid Driver's License required.

Responsibilities

• Develop and manage culinary teams across 5 campuses.
• Ensure food safety and quality compliance.
• Manage inventory and food cost analysis.

Skills

Culinary Experience

Inventory Management

Menu Development

Food Production

Leadership

Communication

Education

Bachelor’s Degree

Job description

Area Executive Chef Jamestown, ND

Area Executive Chef, Executive Chef, Food Production, Campus or Hospital Background, Culinary Experience, Menu Development, Inventory Management, Menu Development

If you post this job on a job board, please do not use company name or salary.
Experience level: Mid Level (5-8 yrs exp.) Experience required: 5 Years Education level: Bachelor’s degree Job function: Management Industry: Hospitality Compensation: View salary Total position: 1 Relocation assistance: Yes Visa sponsorship eligibility: No
Role Overview:

Sodexo Campus Dining is seeking a strong, experienced culinarian for an Area Executive Chef who will have primary culinary responsibility at our University of Jamestown campus and will also assist with special events/catering and provide support and culinary training for 4 other North Dakota University Culinary Programs.

This is a hands-on Executive Chef role requires previous experience managing high volume dining and food production, preferably campus or hospital background, have experience overseeing multiple locations/sites, and have strong special events/catering culinary experience. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions.

The ideal Executive Chef will have a Culinary Degree or equivalent experience as well as diverse menu knowledge in a high-volume dining operation. This is an excellent opportunity to take that next step in your culinary career!

What You Will Do:

Develop and motivate team members to embrace culinary innovations – throughout the 5 campus accounts.
Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting and working knowledge of automated Food Management Systems.
Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented.
Ensure food safety, sanitation and workplace safety standard compliance.
Must be willing to travel to location sites weekly, some overnights.
What You Bring:

Strong, steady culinary background, with the demonstrated ability to stay current with new culinary trends.
Solid background with menu creation and culinary catering production.
High level understanding of controlling food cost while still delivering high quality cuisine.
Excellent leadership and communication skills with the ability to maintain the highest of culinary standards.
Strong coaching and employee development skills.
Passion for food and innovation.
Valid Driver's License Required.
Position Summary:

This position provides culinary support to unit (s) in terms of cross unit culinary expertise, sales presentation support, bench strength to District/Area. Position supports a large area, as well as large culinary needs – i.e. large catering functions; This job also supports training - training and development of frontline and new culinary exempt hires, menu development, culinary development of the programs/platforms. Financial plate costing; food management systems – FMS training and management; compliance product and vendor compliance.
Travel capabilities, setting up systems, assist in recruitment – frontline and management; maintain and set standards; financial knowledge – plate cost, cost of sales, product management, P&L, Inventories.
Key Duties

Menu development; Culinary planning; Culinary production; Recipe development.
Plate costing; Inventory management, FMS (implementation and training).
Training – food safety / FMS / Standards.
Staffing support – recruiting, selection of chefs, development.
Computer capabilities – culinary systems knowledge and expertise - FMS.
Representing company in presentations – sales, new programs, retention, etc.
Minimum Qualifications & Requirements:

Minimum Education Requirement - Bachelor’s Degree or equivalent experience.
Minimum Management Experience - 5 years.
Minimum Functional Experience - 3 years.
MUST HAVE:

Bachelor’s Degree or equivalent.
Experience managing high volume dining and food production, preferably campus or hospital background.
Experience overseeing multiple locations/sites and have strong special events/catering culinary experience.
Management Experience - 5 years.
Functional Experience - 3 years.
Valid Driver's License Required.