You work to improve lives.

We work to improve yours.

Sodexho is the leading food and facilities management services company in North America.

Every day, our 125,000 employees work to improve the quality of daily life for our clients and customers all over the US We offer a full range of outsourcing solutions to the corporate, healthcare, and education markets, including food services, housekeeping, grounds keeping, plant operations and maintenance, and integrated facilities management.

Celebrating the Power of Diversity At Sodexho, we believe that diversity is a business imperative and an ethical and social responsibility, grounded in our core values of Team Spirit, Service Spirit, and Spirit of Progress.

In our continuing effort to maintain an inclusive organization and to better serve our clients, we are committed to embracing the diversity of our workforce, clients, and the communities in which we live, work, and serve.

And many highly respected sources are recognizing our commitment.Top 50 Companies for Diversity Diversity Inc.Top 10 Companies for People with Disabilities Diversity Inc.Top 10 Companies for Women Executives Diversity Inc.Top Employer for African American Graduates Black CollegianCorporate 100 List of Best Places to Work for Latinos Hispanic Magazine Benefits: Our employees are our biggest asset, so we strive to make Sodexho a great company to work for. Our benefit plans fall into three categories: Professional Well Being Career Growth Opportunities Leadership and Professional Development Career Path Options Tuition Reimbursement Personal Well Being Vacation Holidays and Personal Days Medical Benefits Dental Benefits Employee Assistance Financial Well Being Savings Plan - 401K Stock Purchase Plan Health Care Spending Account Family Care Spending Account Life Insurance Pet Insurance Accident Insurance Short Term Disability Long Term DisabilitySee all jobs at SodexhoLearn more about Sodexho Executive Chef 2 TROY, Alabama; Full-Time Job Duties/Details: Unit Description: ** Troy University ** Responsible for resident dining culinary (1,600 boarders / platform dining).

Also responsible for catering including hands-on.

Individual will oversee 2 managers and a staff o

15. * Ideal candidate will have: -College and University Culinary Experience -Strong culinary skills -Experience with food and labor management systems -Experience with inventory and menu systems -Good computer skills -Experience with high-end catering food production * Immediate Opening Job Description: Position Summary: Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large account.

This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account.

Selects and develops recipes and other items for clients.

Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account.

May cook selected items, and plan or price menus.

Typically has chefs and cooks reporting to this position.

Basic Education Requirement: Technical, Trade, or Vocational School Degree Basic Management/Supervisory Experience Required: 2 years of lead/supervisory/management experience Basic Functional Experience Required: 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. You may substitute 1 additional year of experience for each year of education below the basic requirement above as long as you possess a high-school diploma or GED.

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