Executive Chef 2

Sodexo•North Miami Beach, FL

9d•$64,600 - $83,600•Onsite

About The Position

Sodexo has an opportunity for an Executive Chef 2 to provide exceptional leadership to our culinary team at Jackson North Medical Center, a 250 -bed acute care hospital located in North Miami Beach, FL. Our 382-bed hospital, located in North Miami Beach, serves the regions of North Miami-Dade and South Broward, and it’s one of Jackson Health System’s four full-service hospitals. The Executive Chef will be responsible for planning and executing Sodexo programs and systems in this full-service account.

Requirements

Energetic, polished culinary professional with a passion for the culinary arts.
Demonstrated experience in developing, engaging and leading a culinary team and exceptional human resource and supervisory/management skillset.
Comprehensive knowledge of current wellness and culinary trends to include sustainability.
A strong production culinary background, ideally in the healthcare setting.
Background in catering, including menu planning, food production, and food presentation.
Ability to effectively communicate to multiple audiences and develop strong relationships with customers at all levels.
Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.
Excellent computer skills as well as exceptional organizational and customer services skills.
Associate's Degree or equivalent experience
2 years Minimum Management Experience
2 years Minimum Functional Experience - work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Oversees food service production for inpatient services, a high volume retail location and catering for this quality driven environment.
Oversees all aspects of the culinary function for the production environment including menu development, inventory, purchasing, waste control, and cost analysis.
Manages the Sodexo Food Management System (FMS), and all Sodexo goal check standards.
Oversees food service operations including menu design, purchasing, labor control, waste control, and culinary training, safety and sanitation.
Accountable for positively impacting patient satisfaction associated with food service.
Provides ongoing training and coaching to the culinary team, including Sodexo required training.
Actively becomes involved in the account through exhibition cooking, educational presentations, and cooking presentations.
Responsible for growing relationships with key client contacts as well as collaborating and with the client and Sodexo management team on achieving annual operational projects and goals.