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Executive Chef 2


Location:
JOLIET, IL
Date:
11/17/2017
2017-11-172017-12-16
Job Code:
67704
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Job Details

Careers Center - Executive Chef 2

Executive Chef 2

US-IL-JOLIET
System ID
67704
Category
Culinary

Unit Description

Sodexo has an excellent opportunity for an experienced Executive Chef 2 at Presence Saint Joseph Medical Center. Located in the heart of the southern suburbs, 480-bed Presence Saint Joseph Medical Center provides many advanced health care services typically found in a university hospital setting. The Executive Chef will report directly to the General Manager and will be responsible for the execution of the day to day food service operations for patient feeding, retail food service and catering at this outstanding account.

 

This is a high impact, high visibility position that is responsible for enhancing our patient satisfaction, and retail customer dining experience through culinary creativity, food presentation and overall leadership presence at this outstanding account.

 

Job Responsibilities include:

  • Provides hands on leadership and direction for 25 employees
  • Oversees food service production for inpatient, retail locations and catered events
  • Oversees all aspects of the culinary function for the production environment including menu development, inventory, purchasing, waste control, and cost analysis.
  • Manages the Sodexo Food Management System (FMS), and all Sodexo gold check standards.
  • Oversees food service operations including menu design, purchasing, labor control, waste control, and culinary training, safety and sanitation.
  • Accountable for positively impacting patient satisfaction associated with food service.
  • Provides ongoing training and coaching to the culinary team, including Sodexo required training.
  • Actively becomes involved in the account through exhibition cooking, educational presentations, and cooking presentations.
  • Responsible for growing relationships with key client contacts as well as collaborating and with the client and Sodexo management team on achieving annual operational projects and goals.
  • Ensures compliance with Sodexo Culinary standards including recipe compliance.
  • Assists with food cost management and overall cost controls for the unit.
  • Ensures compliance to food safety, sanitation, and overall workplace safety standards at all levels.
  • Ensures compliance to Sodexo operating policies and procedures and works to maintain those standards.
  • Accountable for the execution of service quality and ensures customer and client satisfaction.

 

Position Summary

Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training.  Works directly with internal and external clients managing the catering process from beginning through execution. 
Key Duties
- Implements & coordinates the culinary function. 
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
-  Manages food & physical safety programs.

 

Qualifications & Requirements

Basic Education Requirement - Associate's Degree 
Basic Management Experience - 2 years
Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

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