Executive Chef 4 Washington, DC - ESR Healthcare : Job Details

Executive Chef 4 Washington, DC

Executive Chef 4, Culinary Operations, Food Production, Menu Planning, Food Preparation, Inventory, Food service experience in healthcare

If you post this job on a job board, please do not use company name or salary. Experience level:Mid Level (5-8 yrs exp.) Experience required:5 Years Education level:Bachelors degree Job function:Management Industry:Hospitality Compensation:View salary Total position:1 Relocation assistance:No Visa sponsorship eligibility:No

Role Overview:

Sodexois seeking an experiencedExecutive Chef 4atMedStar Washington Hospital Center in Washington, DCfor our top leadership role in culinary operations.

This position will be responsible for oversight of all culinary operations, ensuring excellence in front and back of the house operations in retail, patient services and catering operations. Leadership, process improvement, culinary innovation and execution, financial management, culinary team development, client relationships, and a willingness to support and serve others with aOne Teamattitude are all attributes that will ensure success in this top culinary leadership role.

Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being.

What You Will Do:

• Implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, garnishing, panning charts, production, puree standardization, inventory control, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark
• Monitoring, Audits, implementation and standardization for new menus
• Be responsible for Food and Physical Safety and annual training for all hourly associates
• Continue sustainability program with the direction of Director of Culinary
• Implement innovative and fresh ideas in retail, catering and patient services
• Create interpersonal relationships with clients in hospital

What You Bring:

• 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
• Creative and effective problem-solving and project management skills
• Proficient computer skills as well as exceptional organizational and customer services skills

Position Summary:

• Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.
• Establishes operating standards, implements and maintains Sodexo and branded concepts standards, creates quality improvements and communicates them to employees.
• Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure).
• Trains other chefs/staff on culinary skills through day-to-day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert.
• Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.

Minimum Qualifications & Requirements:

• Minimum Education Requirement - Bachelors Degree or equivalent experience
• Minimum Management Experience - 5 years
• Minimum Functional Experience - 3 years

MUST HAVE:

• Bachelors Degree or equivalent.
• Food service experience in healthcare.
• Experience in daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping.
• Experience working in a high-volume facility.
• Management Experience - 5 years.
• Functional Experience - 3 years.

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