Sodexo Corporate Services is looking for a Campus Executive Chef 4 to join our team at USAA in San Antonio, TX! The current food landscape is comprised of a Production Kitchen, 4 Corporate Cafes, 5 Micro-markets, and Catering Operations.

The Campus Executive Chef 4 will have oversight of the culinary operation with a strong focus on culinary innovation and catering. The Chef will lead a team of a 2 Executive Chefs, 3+ Sous Chef, 6 Culinary Leads, and 34 front-line employees.

The Campus Executive Chef 4 will be a Strategic leader with oversight of culinary operations, production and inventory. Responsible for menu development and financials. In addition, the Executive Chef 4 will be developing our culinary team. Other duties include but not limited to:

• Hands on with the culinary team about 50% of the time
• Oversight all facets of daily culinary production, including all take away programs and daily catering production,
• Menu development and deployment including financial viability
• Strong focus on food presentation and guest experience
• Ability to communicate and build relationships with clients
• Strong drive to be innovative with current food trends and operation processes
• Food and physical safety programs

The best qualified candidate will have excellent leadership experience and a focus on safety and sanitation and quality and standards. The Campus Executive Chef 3 will be creative and innovative in addition to focusing on health and wellness offerings. We are looking for someone with great communication and leadership skills.

This position offers a traditional Business & Industry, Predominately M-F scheduled. Accrue 3 weeks of paid vacation per year (first year pro-rated based on date of hire). Medical Benefits beginning date of hire, and 401K with company match eligible.

Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training.

Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.

Establishes operating standards, implements and maintains Sodexo and branded concepts standards, creates quality improvements and communicates them to employees.

Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure).

Trains other chefs/staff on culinary skills through day to day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert.

Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.

Basic Education Requirement - Bachelor's Degree or equivalent experience

Basic Management Experience - 5 years

Basic Functional Experience - 3 years

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