Executive Chef 3

Sodexo - - Responsibilities: Implement and standardize all culinary systems and procedures for residents: Catering, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.; Actively interact with residents, many of whom are former government officials, world travelers, and highly engaged community members.; Build strong relationships by being visible, approachable, and responsive to resident feedback.; FMS: monitoring, Audits, implementation and standardization for new menus; be responsible for Food and Physical Safety and annual training for all hourly associates; Gold Check audits: conduct audits, create action plans based on audit findings.; Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits.