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Use left and right arrow keys to navigate
Hours Full-time
Location NASHVILLE, TN
Nashville, Tennessee

About this job

Unit Description

Sodexo currently has an opportunity for a Executive Chef Manager III to join our team at Vanderbilt University Medical Center in Nashville, TN. This person will be responsible for the management of a high volume. This 749-bed acute care hospital provides the highest level of medical and surgical care using the latest technologies and has been named the “most preferred healthcare provider” in the region!

 

Prior experience managing high volume/large scale college or university culinary operations encompassing patient dining programs, catering, retail food service. The Executive Chef will create elegant and sophisticated culinary experiences that exceed culinary and service expectations while enhancing client program objectives.

The successful Executive Chef will have experience and proven results in, the following areas:

Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources, is able to translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Candidate must have the ability to completely translate “authentic” international cuisine to the customer.

 

Leadership: Ability to effectively manage and communicate with Culinary Staff, Key Personnel, Management Teams along with a passion and dedication to be “one of the best”. Candidate must be highly engaged and extremely hands-on in day to day operations.

 

Training: Must be able to articulate and demonstrate a wide ranging variety of cooking techniques and skills for the catering staff (plate presentation, quality, safety, proper culinary techniques).

 

Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses.

 

The ideal candidate will have:

  • Emphasis on food presentation, quality, execution, menu design & implementation;
  • Focus on customer / patient service excellence
  • Demonstrated experience providing strong leadership, including supervision, direction and training, to a diverse team of employee
  • Focus on food and physical safety and sanitation
  • Experience managing food and labor cost controls to meet targets
  • Understanding of food allergens and special dietary needs

 

Qualified candidates must have a strong background in culinary operations, systems, process improvement, human resource management, organizational skills, and a strong knowledge in food safety and sanitation are just a few of the qualities that candidates should possess.  Position will manage up to 45 employees.

 

Position Summary

Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in the largest accounts or in an account requiring a highly skilled Executive Chef. 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 - 3 years Basic Functional Experience - 4 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.