Culinary Lead & Buyer

Whether on a production platform on the North Sea or a vessel operating across the globe, Sodexo Energy & Resources (offshore and marine) understands their clients’ specific needs. Our Quality of Life Services are tailored to meet both the expectations of their employees and their requirements in terms of safety, business continuity, and performance, in a growing and dynamic market.

We provide 24/7 facility services like catering, housekeeping, and laundry services on exploration and production platforms as well as on several dredging, construction, pipe laying, and accommodation vessels around the globe.

Due to a change in our team, we are looking for a Culinary Lead / Buyer located in Hoorn.

DUTIES INCLUDE

In a high-potential market, Sodexo provides different levels of service to offshore companies willing to improve their quality of life on board their locations.

As a Culinary Lead / Buyer you will be responsible for, among other responsibilities, providing comprehensive procurement support to all offshore units and vessels managed by the Energy & Resources team in the Netherlands, but also for the menu design and support to implement a new food offer concept called Kitchen Works. You will also be in charge of the development and administration of procurement contracts as identified by the Sodexo supply chain.

We need a highly experienced, technically skilled Senior Chef with proven leadership and team management skills as well as experience with supplier management, leading negotiations, and setting up a food ordering process.

You will report directly to the VP of Offshore and Marine, and your main responsibilities will be to:

Create menu cycles in line with Sodexo’s ambition to focus on our food service and to create a more plant-based and healthy-focused menu offer;
Create recipes to support these menu cycles;
Deploy agreed-on master menus, food offers, and standards across offshore sites and vessels;
Creating optimized menu planning that aligns with the needs and requirements of clients and guests;
Intensively use consumer insights, conceptual guidelines, location feedback, finance, and sustainability reporting to continuously optimize menu planning. You’re actively analyzing the menu and assortment to be able to provide the need for development on new recipes and products;
Be the first point of contact for our preferred suppliers and support in negotiations for our global supplier network;
Manage SKU lists and seasonal products every month;
Manage overseas supplier network: maintain product quality and manage inflation of prices;
Create and provide supplier performance reports every month;
Set up and manage administration to monitor trends relating to supplier performance, e.g. Non-Conformance Reporting on quality, quantities delivered, timescales, etc.;
Control food orders in line with the menu cycles and control out-of-scope orders.

REQUIREMENTS

Bachelor's Degree (Food management and procurement (NEVI)) level or equivalent demonstrable level of practical experience;
Experience in supplier management, as well as menu design, is an absolute must;
Dedicated to creating a more plant-based and healthy-focused menu offer;
Strong intercultural and interpersonal skills;
You have demonstrable experience with creating ranges and menus, cost price calculations, and margin management;
Excellent knowledge of the English language, both orally and in writing;
Experience in the offshore industry gives you an advantage;
Good knowledge of Microsoft Office, in particular Excel and PowerPoint;
Excellent communication, written, and presentation skills;
Ability to anticipate, adapt, and meet frequently changing work environments internally and externally;
Sound level of commercial and financial awareness;
Ability to take the lead in negotiations;
Problem solver, innovator, and, above all, creative thinker.

WHAT WE OFFER

If you grow with us, our customers will grow and so will we! Based on that vision, we offer you every opportunity to develop your knowledge and help you to continuously get the best out of yourself, both on the job and via various learning platforms.

In addition to a professional organization in which personal growth is paramount, we also offer an attractive employment conditions package:

32-40 hours per week
Ability to partially work from home and to arrange working hours flexibly;
A competitive salary, ranging from 40 to 50k per year (based on full-time);
26 days of leave per year;
A company laptop and phone;
Travel expenses scheme;
A full reimbursement for traveling by public transport;
A collective health insurance;
Pension (partly personal contribution);
Various opportunities to learn and develop.

When you choose a career at Sodexo, you choose an international and inclusive organization that provides hospitality and facility management services for many leading companies. Would you like to know more about Sodexo as an employer? Then take a look at our website and read more about our standards and values, the Sodexo culture, and of course personal stories from our colleagues.

Culinary Lead & Buyer

DUTIES INCLUDE

REQUIREMENTS

WHAT WE OFFER

Vacaturekenmerken

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