Executive Chef 3

Sodexo Careers•Edison, NJ

5d•Onsite

About The Position

Sodexo is seeking an experienced Executive Chef 3 to lead daily culinary operations for their food team at HMH JFK University Medical Center located in Edison, New Jersey. JFK University Medical Center is a 499-bed non-profit, acute care hospital and a member of the Hackensack Meridian Health system, operating as a teaching hospital for complex neurological and rehabilitation care. The Executive Chef 3 will provide leadership and supervision for the on-site food service staff, leading a team of frontline associates to ensure the delivery of the contractual agreement with the client, client satisfaction, and retention. This role will implement business practices to uphold company mission, values, and commitments made in the Sodexo client contractual agreement.

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 implement company policies.
Strong management skills and previous experience working in a high-volume facility.
Demonstrated experience leading and engaging a culinary team.
Exceptional human resource and supervisory/management skillset.
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.
Minimum Education Requirement - Bachelor’s Degree or equivalent experience.
Minimum Management Experience - 3 years.
Minimum Functional Experience - 3 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 and catering.
Implement and standardize all culinary systems and procedures for the hospital, including 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, and safety.
Monitor, audit, implement, and standardize new menus according to Sodexo standards.
Work with vendors on procurement items.
Be responsible for the purchasing manager and purchasing financial audits.