Executive Chef 2

Sodexo•Brick Township, NJ

1d•$70,975 - $91,850•Onsite

About The Position

Sodexo is seeking an Executive Chef 2 to lead daily operations for their food team at Hackensack Meridian Ocean University Medical Center in Brick Township, NJ. This role serves the communities of southern Monmouth and northern Ocean counties, combining the personalized care of a community hospital with the advanced expertise of a leading academic medical institution. This is an exciting opportunity for a hands-on leader who is passionate about operational excellence, team development, and delivering an outstanding dining experience for patients, visitors, and staff. The Executive Chef 2 will report directly to the General Manager and oversee the daily operations of the food service department while leading a team of approximately 25 frontline employees. The ideal candidate is an engaged, service-focused leader who thrives in a fast-paced healthcare environment and enjoys coaching and developing high-performing teams. If you're ready to lead a talented culinary team while making a difference in the lives of patients and the community, we encourage you to apply today!

Requirements

Experience leading culinary operations in healthcare, hospitality, higher education, or other high-volume food service environments.
A strong passion for food quality, customer service, and team development.
Experience coaching, mentoring, and developing frontline employees.
Strong knowledge of HACCP, food safety, sanitation, and regulatory compliance.
Experience managing food costs, labor, inventory, and purchasing.
Excellent communication, organization, and leadership skills.
The ability to thrive in a fast-paced, collaborative environment while managing multiple priorities.
Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Lead and oversee daily culinary and food production operations.
Coach, mentor, and develop a team of approximately 25 frontline employees.
Ensure consistent delivery of high-quality food and exceptional customer service.
Maintain compliance with HACCP, food safety, sanitation, and regulatory standards.
Monitor food quality, presentation, and production to ensure operational excellence.
Manage food costs, inventory, purchasing, and labor productivity.
Collaborate with hospital leadership and clinical teams to support patient satisfaction initiatives.
Drive employee engagement while creating a positive, inclusive, and safety-focused work environment.
Support continuous improvement initiatives and implement Sodexo culinary standards and best practices.