This month we are starting a new Recruiters
Series that will feature the specific
environments we hire for and what it takes to succeed.
Having worked
as a recruiter for about 16 years, I’m often asked the question “have you
always wanted to work in HR”? And quite frankly, the answer is no. When I was a
kid I thought I wanted to be a doctor until I discovered that I loathed
science. Can you imagine being a doctor who loathes science?
And so the
quest for “the right fit” began.
Over time,
I’ve discovered that “fit” is more than just uncovering what you are good at.
It is also about finding true fulfillment in your career and doing what you
LOVE to do. For me, building relationships is a passion of mine. Developing
creative solutions and working in an environment where no day is ever the same,
is what gets me out of bed every morning.
So ask
yourself, what’s YOUR fit?
Perhaps
you love cooking. If you believe a culinary career at Sodexo would be a great fit for
you, then here’s your chance to determine whether this opportunity will fulfill
your interests, skills and passion.
 |
Bob Winslow, District
Executive Chef-
Sodexo Corporate Services Division
|
I interviewed
Executive Chef, Bob Winslow, to share
his perspective on a culinary role in Corporate Services. Bob has spent the
last 25 years working as a chef in private restaurants, country clubs, fine
dining, executive dining and sports and leisure. He is a Sodexo Alumni,
returning a year and a half ago, with more than 4 years of service with our
company.
Q: What is the biggest misconception
about on-site services from a culinary standpoint?
Many people
have a misconception that we are in the “scoop and slop” industry. Many, many moons
ago, this may have been true, but it’s certainly no longer. There is so much
that we do in terms of branding and menu development for our clients. From
action stations, artisan concepts and international cuisine, we tailor our
menus to fit the needs of our clients and customers.
Q: What would be one thing that may
come as a surprise to someone pursuing a culinary career at Sodexo?
The big one
that really stands out is credentials and schooling. Although it can be
valuable, it doesn’t necessarily speak to attitude and willingness. I see
candidates that solely rely on their schooling to get them in the door but
aren’t a good fit because they simply don’t have the right attitude to get the
job done.
Q: What is the best part of the role?
The best part
of the job is definitely our quality of life. Our work schedule in corporate
services is unheard of in the restaurant business. The fact that I can be home
with my family on nights and weekends is priceless.
Q: What is the most challenging part
of the role?
For someone
who may have spent the majority of their time in freestanding restaurants, the
most challenging part is trying to wrangle in your creativity to follow the
guidelines that Sodexo expects. Although there is some leeway in the programs,
there are definitely systems and guidelines that have to be followed. The
administrative paperwork and reports, like logs, charts and regulatory
compliance, can take time away from the creative side as well.
Q: What attributes make for a great corporate
chef at Sodexo?
Attitude is
everything. The willingness to learn and exceed expectations has to be there.
You can train someone on some of the culinary aspects but can’t train attitude
and willingness. In terms of experience We look for chefs who haven’t spent their
entire time sitting behind a desk directing traffic. Our best chefs work
alongside their teams, training, developing and mentoring.
Ready to find
YOUR fit? Go to www.sodexochefjobs.com to find your future role today!
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