Executive Chef 3

Sodexo•Flint, MI

5d•Onsite

About The Position

Sodexo is seeking an Executive Chef 2 for McLaren Flint Hospital in Flint, MI. The Executive Chef will be a dynamic team player with a strong background in managing frontline staff and developing teams in a culinary environment.

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 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.
The ability to successfully lead, develop and train a team.
Creative and effective problem-solving and project management skills.
Proficient computer skills as well as exceptional organizational and customer services skills.
Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits.
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.

Nice To Haves

C.E.C. (Certified Executive Chef) a plus.

Responsibilities

Implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO’s, STG, Mindful, 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.
FMS: monitoring, Audits, implementation and standardization for new menus.
Be responsible for Food and Physical Safety and annual training for all hourly associates.
Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books.
Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits.
Continue sustainability program with the direction of Director of Culinary Operations.
Improve and standardize catering and banquet services, create menus based on client needs.
Implement innovative and fresh ideas in retail, catering and patient services.
Create interpersonal relationships with clients in hospital.