Executive Chef 3

Role Overview *NEW SALE — EXCELLENT OPPORTUNITY FOR A HIGH-IMPACT POSITION* Sodexo is seeking an experienced Executive Chef 3 to lead daily culinary operations for our food team at HMH JFK University Medical Center l located in Edison, New Jersey . JFK University Medical Center is a 499 bednon-profit, acute care hospital. It is a member of the Hackensack Meridian Health system and operates as a teaching hospital for complex neurological and rehabilitation care What You'll Do The Executive Chef 3 will provide leadership and supervision for the on-site food service staff. This position will lead a team of frontline associates to ensure the delivery of our contractual agreement with the client. This position will help ensure client satisfaction and retention for the company. The Executive Chef will implement business practices in order to uphold company mission, values and commitments made in the Sodexo client contractual agreement. directly manage retail, patient feeding and catering 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; monitor, audit, implement and standardize new menus; work with vendors on procurement items; be responsible for purchasing manager and purchasing financial audits; What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring 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; demonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory/management skillset; 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 Qualifications & Requirements 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. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. #J-18808-Ljbffr