Chef Manager

Sodexo•Bridgeport, CT

2d•$48,875 - $63,250•Onsite

About The Position

Be the chef behind Bridgeport Hospital's new dining transformation. Sodexo is excited to announce a unique opportunity at Bridgeport Hospital, a 300+ bed acute care hospital and proud member of the Yale New Haven Health System, located in Bridgeport, Connecticut. As the hospital completes a major renovation of its retail dining space, we're seeking a Chef Manager to lead culinary operations for the brand-new café and market opening this fall. This is an exciting opportunity to build something new from the ground up while leading a modern retail dining operation that will serve hospital employees, physicians, visitors, and guests every day. If you're a passionate culinary leader who enjoys creating exceptional food, mentoring teams, and delivering outstanding guest experiences, we'd love to hear from you.

Requirements

Strong culinary leadership experience within retail food service, healthcare, hospitality, or higher education.
Hands-on cooking skills with a passion for fresh food and innovative retail dining.
Experience supervising and developing frontline employees.
Strong leadership and coaching abilities with a customer-focused mindset.
Knowledge of food safety, HACCP, sanitation, and regulatory compliance.
Experience with inventory management, purchasing, food cost controls, and labor management.
Strong computer skills with experience using POS systems and retail reporting tools preferred.
Excellent communication and relationship-building skills.
A passion for creating memorable dining experiences through exceptional food and hospitality.
Minimum Education Requirement - High School Diploma or GED or Equivalent
Minimum Management Experience - 1 year

Responsibilities

Lead daily culinary operations for the café, market, and Starbucks "We Proudly Serve" coffee program.
Prepare and execute fresh, high-quality menu offerings while maintaining consistency and presentation standards.
Supervise, coach, train, and develop frontline employees to deliver exceptional guest service.
Manage employee scheduling, labor planning, and daily workflow.
Ensure food safety, sanitation, HACCP, and regulatory compliance.
Maintain inventory, ordering, food cost controls, and product quality.
Partner with hospital leadership and Sodexo management to continually enhance the retail dining experience.
Utilize POS systems and operational reporting tools to monitor sales, inventory, and performance.
Foster a culture of hospitality, teamwork, accountability, and continuous improvement.