Sodexo currently has an opening for an Executive Chef 2 to lead culinary operations for for John Randolph Medical Center, a 147 bed community hospital in Hopewell, Virginia. This position will report directly to a General Manager and will provide leadership and development of 25 plus Sodexo front-line employees. This canidate will oversee or Expressly for You patient food service program, cafe and in-house catering. Candidates should be passionate, highly motivated, and enjoy client and customer interaction.
Strong culinary & healthy cooking knowledge is very important. The executive chef will be responsible for creating, developing and execution of all menus. Good computer skills is a must. Consistent HR practices and policies are to be followed & taught on a daily basis. This position is responsible for ordering and maintaining a level of product compliance.
Sodexo provides meals to patients, food sales in the cafeteria and catering.
The successful Executive Chef 2 will have experience and proven results in, the following areas:
Culinary Creativity: Follows culinary trends and innovates using sustainable food sources.
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 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.
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, organizational skills, and a strong knowledge in food safety and sanitation are just a few of the qualities that candidates should possess.
Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties- Implements & coordinates the culinary function. - Directs & trains cooks & utility workers.- Ensures food preparation & production meets operational standards.- Manages catering & retail areas.- Customer & Client satisfaction.- Financial management to include food cost & labor management.- Manages food & physical safety programs.
Qualifications & Requirements
Basic Education Requirement - Associate's 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.