Executive Chef 3

Sodexo•Augusta, GA

2d•Onsite

About The Position

Sodexo is seeking an Executive Chef 3 for Augusta University Medical Center located in Augusta, Georgia. Augusta University Medical Center is a 478-bed Adult Hospital and a 154-bed Children's Hospital that provides patient meals, cafeteria services, clinical nutrition, and catering services. The Executive Chef will support Patient Services, Retail and Catering operations. The Executive Chef provides direct support to up to 15-20 associates to help create enjoyable culinary experiences, exceeding culinary and service expectations while enhancing client program objectives. This position manages all aspects of back-of-the-house operations in both patient services and retail, including ordering, inventory, staff training and development. This position will also be responsible for all catering events on site.

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.
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 ability 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.
Bachelor’s Degree or equivalent experience.
3 years minimum management experience.
3 years minimum functional experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Manage all aspects of back of the house operations in both patient services and retail, including ordering, inventory, staff training and development.
Responsible for all catering events on site.
Oversee the patient tray line.
Monitor, audit, implement, and standardize menus using FMS.
Be responsible for Food and Physical Safety and annual training for all hourly associates.
Conduct Gold Check audits, create action plans based on audit findings, and maintain GC audit books.
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.
Lead and engage a culinary team.
Develop and train a team.