Executive Chef 1

Sodexo•Nashville, TN

1d•$56,270 - $72,820•Onsite

About The Position

Sodexo is seeking a highly motivated, energetic, and experienced Executive Chef 1 for Vanderbilt University Medical Center in Nashville, TN. This individual will provide culinary leadership including menu planning, program execution, staff management and training. Vanderbilt Health is a growing health system, anchored by Vanderbilt University Medical Center, one of the largest and most prominent academic medical centers in the Southeast, with seven hospitals and more than 200 clinics across Tennessee and in neighboring states. Hospital has 1,000 licensed beds.

Requirements

Associate's Degree or equivalent experience
2 years minimum management experience
1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Nice To Haves

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.