Sodexo is currently seeking an Executive Chef 2 for its premier corporate services account EMC in Franklin, MA. This location is a Management Fee account with a MV of 1.4 million including 100K a year in catering. The food operation at this location consist of a cafe that runs two shifts and is open until 10:30pm and catering operations. Hours for the Executive Chef 2 role is typically 5am to 3:30pm (may include some weekend work for large catering events, additional pay provided). In this highly visible culinary role, the Executive Chef 2 will direct and participate in all of the food production process at the unit. You will be responsible for the culinary direction of the accounts full service café serving breakfast/lunch/dinner, and catering operations. In this role, you will be responsible for menu development. The facility has a building population of approximately 1000. Additional Responsibilities include: menu planning/creation, hands-on food preparation, inventory, purchasing, food costing, training, leading, managing the culinary team within the operation, managing food/labor costs, special events, direct customer interaction and supervision of up to 7 non union hourly associates. This is truly an opportunity to demonstrate your love of food and creative approach to it. The successful candidate will have at least 2 years culinary management experience, a proven track record with creative and current culinary trends, high end and high volume catering, experience as well as excellent leadership, communication and customer service skills. Prior culinary experience in a corporate setting would be a plus for this role. 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. Qualifications & Requirements Basic Education Requirement - Technical, Trade, or Vocational School Degree Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.