1+ months

Executive Chef 1

Burlington, VT 05401
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Unit Description

Do you thrive in a fast-paced kitchen environment? 

Grow your culinary career in a management position with Sodexo!


Sodexo at the University of Vermont (UVM) is in search of an Executive Chef to join our team.  This position will have a concentration in Catering on campus.  Catering on campus consists of delivered and on-site catering including buffet and served meals to private events, weddings, and special events. Catering event size can range from dinners for 6 to lunches for 1200.  The successful candidate will have confidence in vegan and gluten free cooking. 


This Executive Chef will work side by side with the Retail and Catering Chef for the University and plan and prepare meals as required. Days and hours may vary throughout the year depending on the demand of catering. The retail locations include Brennan's restaurant, The Market Place, UVM Dairy Bar and Cyber cafe.  Catering could consist of small breakfast and or lunches all the way up to large sit down and buffet meals for over 500 people. 


We are seeking a candidate who can manage multiple priorities, understand and lead a diverse team, plan and execute catering events and run a daily retail operation. The preferred candidate should have prior restaurant experience and should have prior high end catering background as well to include weddings, sports banquets, reunions etc.  They should also possess computer related knowledge for the restaurant industry including costing, inventory and recipe and menu development. 


The successful candidate will:

  • implement and standardize all culinary systems and procedures for universities: Catering, Retail menus, LTOS, STG, 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. Sodexo standards will be the benchmark;
  • 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. Responsible for keeping and updating GC audit books;
  • Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits;
  • improve and standardize catering and banquet services, create menus based on client needs;
  • implement innovative and fresh ideas in retail.

Is this opportunity right for you? We are looking for candidates who have:


  • a strong culinary background, with the demonstrated ability to stay current with new culinary trends;
  • excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;
  • strong management skills and previous experience working in a high-volume facility;
  • a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment;
  • experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset;
  • menu planning experience and a strong understanding of current culinary trends;
  • proven to effectively communicate to multiple audiences and develop strong relationships with customers;
  • the ability to multitask and proven effectiveness in a high-standards driven environment;
  • a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts;
  • the ability to successfully lead, develop and train a team;
  • creative and effective problem-solving and project management skills;
  • proficient computer skills as well as exceptional organizational and customer services skills;


If you are looking for a great challenge as well as a better quality of life in the restaurant business as well as join a great Team of culinarians then you should apply today!

Position Summary

Provides culinary leadership within a small sized unit including menu planning, program execution and staff management & training.  Works directly with internal and external clients managing the catering process from beginning through executionKey Duties-Executes the culinary function-Customer & Client satisfaction-Manages food & physical safety program.

Qualifications & Requirements

Basic Education Requirement - Associate's Degree or equivalent experienceBasic Management Experience - 2 years Basic Functional Experience 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.


Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Jobs Rated Reports for Chef

Posted: 2021-09-16 Expires: 2021-11-21
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Executive Chef 1

Burlington, VT 05401

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208th2019 - Chef
Overall Rating: 208/199
Median Salary: $48,460

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