Executive Chef 2

Role Overview Sodexo is seeking an Executive Chef for West Virginia State University in Institute , WV. WVSU is a public land‑grant university located in Institute, WV. The Executive Chef will be responsible for the culinary team in Goldston's Dining Hall. Goldston's Dining Hall is located in the Wilson University Union Building and accommodates resident students, commuter students, and faculty & staff. In addition to the Dining Hall, the Executive Chef will also be responsible for the Catering culinary team, which provides services for internal and external catering functions across campus. What You'll Do Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting; Ensure Sodexo Culinary standards, including recipe compliance and food quality, are implemented; Have a working knowledge of automated food inventory, ordering, production, and management systems; Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts; Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services; What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring High-volume, quality-focused culinary management experience, preferably within a campus dining setting; Exemplary communication skills with the ability to lead a large team; Strong organizational skills - detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands‑on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. #J-18808-Ljbffr