Executive Chef 3

Sodexo•Hershey, PA

3d•Onsite

About The Position

Sodexo is seeking a passionate leader for an Executive Chef at Penn State Health’s flagship 628-bed medical center, Penn State Health - Milton S. Hershey Medical Center. HMC is central Pennsylvania’s only locally based academic medical center. A Magnet-designated hospital since 2007. Provides high-level, patient-focused medical care. The Milton S. Hershey Medical Center is the only medical facility in Pennsylvania to be accredited as a Level 1 trauma center for both children and adults. Hershey Medical Center shares its Hershey campus with Penn State Health Children’s Hospital, Penn State Cancer Institute and Penn State College of Medicine.

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 implements 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 healthcare/retail/catering environment
demonstrated experience leading and engaging a culinary team and exceptional human resource, union and supervisory/management skillset
menu planning experience and a strong understanding of current culinary trends
the 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
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Monitor all HACCP and Sanitation processes and Ecosure Readiness
Manager FMS food platform
Manages all purchasing compliance and spenddowns
Provides direction for all culinary employees to ensure customer satisfaction and retention for the Company.
Directs daily operations of retail and patient culinary services at units to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines.
Supervises day-today work activities by delegating authority, assigning, scheduling, and prioritizing activities and monitoring operating standards.