Executive Chef 3

Sodexo • Sioux City, IA

110d

About The Position

Sodexo is honored to partner with Unity Point Health as together we pursue their Mission to Empower patients to achieve their best health. It is an exciting time to join Sodexo's Leadership team, and if you are energized by improving the lives of the people we serve, then it is a fantastic time to be part of this dynamic partnership. The Executive Chef 3 provides leadership for both their management and hourly teams to drive best practice through the preparation of meals for their patients and guests. This position works closely with Hospital leadership, the community, and the other hospital departments to create strategic plans for the food service departments that align with The Mission, Vision and Values of Unity Point Health. This individual is responsible for execution of our menus for patients and cafeterias, supply purchasing, inventory, meal planning and the culinary experience for the patient room service program and the cafe. The position will use Sodexo tools and processes and integrate them with the programs at Unity Point to create great patient and customer experiences. As a team Sodexo leaders will work with the staff of North Memorial to drive staff and patient engagement, while working with leadership both inside the department and within the hospital. The best qualified candidate is a professional chef who enjoys working alongside other healthcare leaders and the community to provide best practice in food and nutrition services that will deliver excellent patient care to those we serve. This manager will have a collaborative mindset, commitment to operational excellence standards, a willingness to coach and develop staff, openness to change and attentiveness with a responsive communication style that will encourage success in this position.

Requirements

• A strong culinary background, with the demonstrated ability to stay current with new culinary trends.
• Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies.
• Strong management skills and previous experience working in a high-volume facility.
• High end catering and dining experience and a passion for culinary arts.
• Experience with authentic global cuisine (highly desirable).
• A strong production culinary background, ideally in an up-scale restaurant/retail/catering environment.
• Demonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory/management skillset.
• Menu planning experience and a strong understanding of current culinary trends.
• The ability to effectively communicate to multiple audiences and develop strong relationships with customers.
• The ability to multitask and proven effectiveness in a high-standards driven environment.
• A strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.
• The ability to successfully lead, develop and train a team.
• The ability to creatively and effectively problem-solve and manage projects.
• Proficient computer skills as well as exceptional organizational and customer services skills.
• Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits.
• C.E.C. (Certified Executive Chef) a plus.

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.
• Continue sustainability program with the direction of Director of Culinary Operations.
• Conduct yearly culinary foundations training to all cooks.
• Guide chefs in unit to ACF certification with guidance from Director of Culinary Operations.
• Improve and standardize catering and banquet services, create menus based on client needs.
• Implement innovative and fresh ideas in retail, catering and patient services.
• Create interpersonal relationships with clients in hospital.

Benefits

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Industry: Food Services and Drinking Places
• Education Level: Bachelor's degree