Executive Chef 2

Sodexo•Hershey, PA

10d•$64,600 - $83,600•Onsite

About The Position

Sodexo has a fantastic opportunity for a highly passionate and experienced culinarian with a strong commitment for food operations to join our team as an Executive Chef 2 for the Penn State Medical Center Corporate Office / Crystal Building. Located in the Crystal Building is a cafeteria serving employees and visitors breakfast and lunch Monday through Friday. Qualified candidates must have a knowledge of finances with experience submitting weekly financials, managing multiple budgets, and culinarian experience.

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.
A strong production culinary background, ideally in an up-scale restaurant/retail/catering environment.
Experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset.
Menu planning experience and a strong understanding of current culinary trends.
Proven 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.
Associate's Degree or equivalent experience
2 years minimum management experience
2 years minimum functional experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Overseeing the patient tray line.
Monitoring, Audits, implementation and standardization for new menus (FMS).
Responsible for Food and Physical Safety and annual training for all hourly associates.
Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits.
Improve and standardize catering and banquet services, create menus based on client needs.
Implement innovative and fresh ideas in retail.