Executive Chef 2

Sodexo•Kinston, NC

13d•$64,600 - $83,600•Onsite

About The Position

Sodexo is seeking an Executive Chef 2 for Lenoir Memorial Hospital located in Kinston, NC. Lenoir is in eastern North Carolina; just 90 minutes from Raleigh and only an hour from the coast! Licensed for 156 beds, Lenior Memorial is a not-for-profit hospital dedicated to the community they serve by offering quality inpatient, outpatient and preventative healthcare services. A long-term hospital partner, Sodexo partners with the hospital by providing nutritional food option and excellence in customer service in the retail cafeteria as well as the coffee shop.

Requirements

Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Nice To Haves

Preferably have KRONOS experience

Responsibilities

Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting.
Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented.
Have the ability and willingness to develop and motivate team members to embrace culinary innovations.
Ensure food safety, sanitation, and workplace safety standard compliance.
Have working knowledge of automated food inventory, ordering, production, and management systems.
Be responsible for food management and scheduling.
Garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark.
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.
Implement & coordinate the culinary function.
Direct & train cooks & utility workers.
Ensure food preparation & production meets operational standards.
Manage catering, retail areas, and support patient dining.
Customer & Client satisfaction.
Financial management to include food cost & labor management.
Manage food & physical safety programs and inventory controls.