Executive Chef 2

Sodexo Careers•Clinton, MD

23h•Onsite

About The Position

Sodexo is seeking a driven Executive Chef 2 at Southern Maryland Hospital Center, located in Clinton, MD. MedStar Southern Maryland Hospital is a 210 bed full-service acute care facility with more than 44,000 emergency room visits and nearly 11,000 admissions each year. Our hospital's commitment to advanced technology distinguishes it from community hospitals. Our goal is to help residents of Southern Maryland achieve the highest possible level of physical and mental health, and thereby improve the quality of life in our community. This position will be responsible for back of the house operations in retail, patient services and catering. The Executive Chef is responsible for maintaining high-volume kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. This is a high impact, high visibility position that is responsible for enhancing our patient satisfaction and retail customer dining experience through culinary creativity, food presentation and overall leadership presence at this outstanding account.

Requirements

a strong culinary background, with a passion for food and innovation
prior experience working with a contract management company
strong computer skills, especially with Microsoft Word and Excel
excellent leadership and communication skills with the ability to coach, mentor and engage the frontline culinary team
previous experience working in a high-volume facility
strong management skills
a knowledge of Sodexo Food Management System (FMS)
Associate's Degree or equivalent experience
2 years Minimum Management Experience
2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

directly manage retail, patient feeding, catering chefs as well as purchasing and catering manager
maintain chef/manager schedules
cover chefs/manager schedule as needed
be responsible for yearly evaluation and goals for chefs and managers through the use of Ingenium
implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO’s, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
monitor, audit, implement and standardize new menus
be responsible for Food and Physical Safety and annual training for all hourly associates
conduct audits, create action plans based on audit findings and be responsible for keeping and updating GC audit books
work with vendors on procurement items
be responsible for purchasing manager and purchasing financial audits
conduct yearly culinary foundations training to all cooks
create interpersonal relationships with clients in hospital