Chef or cook full time

The Executive Chef - Culinary Development leads manages and evaluates culinary product/service offerings brands and internal signature for all business lines. You will support and utilize information from market research sales vendors and accounts to make recommendations that improve quality sales and profitability by providing input to the business regarding opportunities for culinary enhancements. The incumbent acts as the SME for DRIVE & NetMenu implementation monitoring and standardization of food programs and platforms including menu management providing strategic insights innovations and the creation and planning of best culinary practices to support the growth development and transformation of business and services within the business.

As Executive Chef - Culinary Development you will manage:

Enhance the Food Management Process (DRIVE) by leveraging culinary expertise and trends.

Recommend operational changes identify resources and assist in implementation.

Support Executive Chef hiring and onboarding.

Lead R&D for ingredients and menu development including costing value-based pricing and creating training materials.

Program Development:

Lead cross-functional teams in planning and implementing new food services or changes.

Develop and execute implementation plans aligned with business expectations.

Review project elements manage schedules metrics and ensure adherence to segment strategies and budgets

Serve as the transition point of contact for internal support teams.

Support ingredient RFPs by validating performance and quality.

Culinary Network-Hub:

Create and lead a network of culinary professionals across Canada.

Collaborate with internal and global resources on food service initiatives and market research.

Food Sustainability:

Ensure central menus meet strategic food targets and quality standards.

Focus on food presentation and waste avoidance.

Sales and Business Development:

Collaborate with marketing on business development proposals and client presentations.

Bachelors degree in Business Hospitality Culinary or a related field or equivalent experience

• 5 years of experience in food services operations including managing complex functions food offers and menu portfolios
• Formal Culinary Training or equivalent (e.g. Red Seal)
• Expertise in culinary and food management
• Proficient in menu planning and application
• Flexible work environment

Training and development programs

Corporate responsibility & sustainability

An award-winning employer for Sustainability Diversity & Inclusion Corporate Social Responsibility and much more. Sodexo is committed to Employment Equity and Diversity. We do not discriminate against any employee or applicant for employment because of national origin race religion ethnic group age disability gender sexual preference sexual or gender identity status as a veteran or any other federal provincial or local protected class.

We welcome and encourage applications from people with disabilities. Accommodation is available on request from candidates taking part in all aspects of the selection process.

Sodexo is committed to providing a safe and healthy working environment for our team members customers clients contractors business partners guests and members of the public with whom we regularly interact. We require that all new hires in hospitals long term care facilities and senior homes to be fully vaccinated against COVID-19 and may require any other new hires to be fully vaccinated based on the location and scope of their employment.

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Remote Work :

Full-time