Chef Gestionnaire (40886001)
Core
Responsible for culinary production, planning, direction, and coordination of the team to ensure quality and profitability while adhering to Sodexo standards.
Role type
Senior culinary operations manager
Builds
Daily food production, retail, and banquet services
Domain
Food service / Hospitality
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
Culinary production management, menu planning, team leadership and training, financial budget management, cost control, inventory management, HACCP compliance, multi-priority management
Preferred skills
Creative menu development, high-volume unit experience, strong leadership, time management, computer literacy (Excel, Word, Outlook, food management systems)
Technologies
Excel, Word, Outlook, food management systems
Responsibilities
Plan, supervise, and coordinate daily food production; Develop creative and balanced menus; Manage restaurant, retail, and banquet activities; Supervise, mobilize, train, and develop team members; Plan work schedules and optimize resource utilization; Analyze financial data related to menus, purchases, inventory, and food costs; Manage operating budgets and P&L; Control food costs to meet profitability targets; Manage orders, receiving, and inventory; Ensure compliance with hygiene, health, and safety standards (HACCP); Maintain high standards of quality, safety, and customer service.
Seniority
Senior, hands-on IC