Sodexo Corporate Services is looking for a Senior Area Executive Chef to join our team for our Fannie Mae Business in DC, VA and Plano TX. Our food program consists of Cafes, Catering/Conferences Services and Pantry Services. The Senior Area Executive Chef is the Senior most culinary leader on our Fannie Mae Account.

The Senior Area Executive Chef will lead all client account Chefs in culinary Brand Standards from the Sodexo & Modern Recipe perspective while finding creative and innovative ways to incorporate Fannie Mae preferences and expectations of the culinary program. The Senior Area Executive Chef will be the main client contact for culinary direction, strategy, menus, end of year celebrations. Focus on synergy and consistency in culinary program

The Senior Area Executive Chef will have dotted line oversight of culinary performance across the Enterprise. The Senior Area Executive Chef is the main client facing contact for all things culinary for the Fannie Mae enterprise. The Senior Area Executive Chef creates and maintains Catering, Retail and Client Incentive promotional and seasonal menus. Will also collaborate with local accounts on best practices, menu successes and support.

This position has weekly travel to our DC and Reston VA locations with quarterly travel to Plano TX

This position offers a traditional Business and Industry, predominantly Monday through Friday. 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.

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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.

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.

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.