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Executive Chef 2
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | west palm beach, Florida |
About this job
At Sodexo we believe that Quality of Daily Life contributes to the progress of individuals and the performance of organizations. Sodexo designs, manages and delivers comprehensive service solutions through On-site Service Solutions and Motivation Solutions to create an outstanding experience for the people we serve. We have an exceptional career opportunity for an Executive Chef 2 to lead our culinary team at St. Mary's Medical Center located in West Palm Beach, Florida.
In this lead culinary role, you will direct and participate in all of the daily food production for the Cafe, Catering and Patient Meal Services. Responsibilities will include: menu planning, inventory/ordering, food & labor costing, training, ensuring food safety and sanitation compliance, hands-on food preparation, scheduling, direct customer interaction and supervision of union hourly associates.
The successful candidate will have at least 3-4 years lead culinary experience with a strong focus on HACCP guidelines, the ability to lead and develop an hourly team, computer literacy as well as excellent communication and customer service skills. Prior culinary experience in a health-care setting would be a plus for this role.
This position supports our mission by providing safe, wholesome and innovative food to our patients, customers (retail and Catering) as well as hospital employees in a variety of settings. Reporting to our General Manager, you will lead the culinary team and will plan, organize and manage the daily food production in this hospital.
Our Executive Chef will be responsible for managing the culinary operations for all food outlets including patient dining, café and catering services.
Responsibilities include:
• Managing the daily food production including production planning and controls
• Ensuring Sodexo Culinary Standards including recipe compliance and food quality
• Labor and food cost controls and compliance
• Menu development and inventory management
• Food cost management
Qualifications for our Executive Chef include prior culinary management experience in a high volume healthcare environment, strong food production planning management and food cost management experience, computer literacy, full HACCP knowledge and ServSafe certification. Sound like the opportunity you've been waiting for. Apply today!
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 will require a background check and may require a drug screen for this position.
Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer
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In this lead culinary role, you will direct and participate in all of the daily food production for the Cafe, Catering and Patient Meal Services. Responsibilities will include: menu planning, inventory/ordering, food & labor costing, training, ensuring food safety and sanitation compliance, hands-on food preparation, scheduling, direct customer interaction and supervision of union hourly associates.
The successful candidate will have at least 3-4 years lead culinary experience with a strong focus on HACCP guidelines, the ability to lead and develop an hourly team, computer literacy as well as excellent communication and customer service skills. Prior culinary experience in a health-care setting would be a plus for this role.
This position supports our mission by providing safe, wholesome and innovative food to our patients, customers (retail and Catering) as well as hospital employees in a variety of settings. Reporting to our General Manager, you will lead the culinary team and will plan, organize and manage the daily food production in this hospital.
Our Executive Chef will be responsible for managing the culinary operations for all food outlets including patient dining, café and catering services.
Responsibilities include:
• Managing the daily food production including production planning and controls
• Ensuring Sodexo Culinary Standards including recipe compliance and food quality
• Labor and food cost controls and compliance
• Menu development and inventory management
• Food cost management
Qualifications for our Executive Chef include prior culinary management experience in a high volume healthcare environment, strong food production planning management and food cost management experience, computer literacy, full HACCP knowledge and ServSafe certification. Sound like the opportunity you've been waiting for. Apply today!
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 will require a background check and may require a drug screen for this position.
Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer
Options
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