Executive Chef 3

Sodexo Careers•Neptune City, NJ

5d•Onsite

About The Position

Sodexo is seeking an Executive Chef 3 to lead daily culinary operations for their food team at HMH Jersey Shore Medical Center located in Neptune City, New Jersey. This medical center operates with approximately 700 beds and serves as a major regional academic medical center, including an 88-bed children's hospital. The Executive Chef 3 will provide leadership and supervision for the on-site food service staff, leading a team to ensure the delivery of the contractual agreement with the client, client satisfaction, and retention. This role involves implementing business practices to uphold the 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 using Sodexo standards as the benchmark.
Work with vendors on procurement items.
Be responsible for the purchasing manager and purchasing financial audits.