Executive Chef 2

Sodexo•Perth Amboy, NJ

33d•$77,605 - $100,430•Onsite

About The Position

Sodexo is seeking an experienced Executive Chef to lead culinary operations for the food team at HMH Raritan Bay Medical Center, a 347-bed acute care hospital in Perth Amboy, New Jersey. The role provides leadership and supervision for on-site food service staff and leads frontline associates in delivering the contractual agreement with the client. The Executive Chef leads culinary operations by standardizing processes, developing the team, and creating innovative menus that address client needs. The position manages people, sets direction, and deploys resources, and may be responsible for performance evaluations, pay reviews, and hiring and firing decisions. Results are primarily achieved through the work of others and may require influencing and negotiating across the organization. The position is accountable for business, functional, or operational areas, processes, or programs, potentially including dotted-line or matrixed management. The annual pay range is $77,605–$100,430. Compensation is determined in part by a candidate’s education or relevant experience and is based on individual criteria such as experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include medical, dental, and vision care; wellness programs; a 401(k) plan with matching contributions; paid time off and company holidays; career growth opportunities; and tuition reimbursement.

Requirements

Associate’s degree, bachelor’s degree, or equivalent experience; an associate’s degree is preferred.
1–3 years of management experience.
1–3 years of related experience.
Extensive culinary expertise and a proven track record in high-volume, fast-paced kitchen environments.
Leadership and management skills, including experience mentoring teams and supporting professional development.
Advanced menu-planning abilities and knowledge of current culinary trends and client preferences.
Strong organization and attention to detail.
Proficiency with computer systems to streamline operations and improve efficiency.
Demonstrated problem-solving skills and ability to independently implement process improvements.
ServSafe certification and working knowledge of HACCP principles.

Nice To Haves

Associate’s degree preferred.

Responsibilities

Lead culinary operations and supervise on-site food service staff.
Lead frontline associates to ensure delivery of the contractual agreement with the client.
Standardize culinary operations and implement streamlined systems to improve consistency and operational success.
Manage people, set direction, and deploy resources; responsibilities may include performance evaluations, pay reviews, and hiring and firing decisions.
Mentor and develop team members, promote professional growth, and shape future leaders.
Oversee procurement and purchasing to obtain quality ingredients and cost-effective sourcing.
Plan and design menus that balance creativity with client preferences and nutritional standards.
Develop fresh and innovative culinary ideas that keep dining experiences relevant.
Build client relationships through service and collaboration.
Contribute to culinary strategy and drive continuous improvement.
Implement processes independently to improve productivity and consistency.
Ensure food safety and compliance using ServSafe certification and HACCP principles.