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Executive Chef 2


Location:
OH-MAUMEE System, ID
Date:
11/21/2017
2017-11-212017-12-20
Job Code:
67776
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Job Details

Careers Center - Executive Chef 2

Executive Chef 2

US-OH-MAUMEE
System ID
67776
Category
Culinary
Position Type
Open Position

Unit Description

Sodexo is seeking an Executive Chef 2 for St. Luke's Hospital.  This is a 200 bed facility near Toledo OH.  The Executive Chef 2 will direct and participate in all of the food production process at the unit. The Executive Chef 2 will be responsible for the culinary direction of the account’s full service café and catering operations. In this role, you will be responsible for HACCP record keeping, catering operations and presentation of menus offerings. Menu, recipe, FMS adherence and knowledge to system standards.

 

Hands-on food preparation, inventory, purchasing, food costing, training, leading, managing the culinary team, managing food/labor costs, special events, direct client and customer interaction.  The Executive Chef 2 will report and work directly with the General Manager of the unit.  Will be responsible for 1.5 million in retail food sales and .5 million in catering sales with a total managed volume of approx 3.5 million.  Will manage 15 employees.

 

It is the policy of our client at this location that employees are prohibited from using any nicotine containing products.  The successful applicant will be required to submit to nicotine tests.

Sodexo Healthcare may require a pre-employment investigation of your criminal conviction history, educational background, past employment, and activities that may relate in any way to your potential fitness for employment.  In addition, you may be required to take and pass a drug test or participate in a medical screening, such as TB or respiratory testing, depending on the position and type of unit at issue.

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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