Executive Chef 4

Sodexo Careers•Neptune City, NJ

5d•Onsite

About The Position

Sodexo is seeking an Executive Chef 4 to lead daily culinary operations for their food team at HMH Jersey Shore Medical Center located in Neptune City, New Jersey. This position 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. The role aims to ensure client satisfaction and retention by implementing business practices that uphold the company mission, values, and commitments made in the Sodexo client contractual agreement. The Executive Chef will directly manage retail, patient feeding, and catering, and will be responsible for implementing and standardizing 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. Sodexo standards will be the benchmark, involving monitoring, auditing, implementing, and standardizing new menus, working with vendors on procurement items, and being responsible for purchasing manager and purchasing financial audits.

Requirements

Strong culinary background with 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.
Ability to multitask and proven effectiveness in a high-standards driven environment.
Strong understanding of forecasting, food cost management, purchasing, inventory, and labor management concepts.
Bachelor’s Degree or equivalent experience.
Minimum 5 years of management experience.
Minimum 3 years of functional experience.

Responsibilities

Provide leadership and supervision for the on-site food service staff.
Lead a team of frontline associates to ensure the delivery of the contractual agreement with the client.
Ensure client satisfaction and retention for the company.
Implement business practices to uphold company mission, values, and commitments.
Directly manage retail, patient feeding, and catering.
Implement and standardize all culinary systems and procedures for the hospital.
Monitor, audit, implement, and standardize new menus.
Work with vendors on procurement items.
Be responsible for purchasing manager and purchasing financial audits.