Sodexo is seeking an Executive Chef 2 for University Hospitals Parma Medical Center in Parma, Ohio. Parma is a 325 bed acute care facility. The Executive Chef 2 is a highly visible culinary role. The Executive Chef will direct and participate in all of the food production process at the unit. The Executive Chef will be responsible for the culinary direction of the account's full service café, patient dining services and catering operations.
This location is part of a large 14 unit health system. This position duties will include but will not be limited to menu planning and implementation, retail, EFY, catering, and doctors dining lounge, production systems (FMS), client interaction and retention, procurement, and staff training. Implements business practices in order to uphold UH and Sodexo's mission and Values. Ensures food costing is accurate and updated. Maintains cleanliness and sanitation schedules. Directs cooks in proper cooking, preparing and serving food. Oversees portioning, garnishing, presentation and safe storage of food and solves menu problems. Supervises day to day operations. Ensures weekly huddles and daily culinary planning meetings are met. Ensures compliance with all HACCP and Gold Check standards and all health inspections. Maintains par levels for food stuffs. Ensures all labeling and dating is accurate. Cooks and prepares special functions foods as needed. The Executive Chef 2 will report and work directly with the GM of the unit. Will manage 45 plus employees and over 2 million in volume.
The successful candidate will have exceptional culinary management experience, a proven track record with creative and current culinary trends, high end catering experience as well as excellent leadership, communication and customer service skills. Prior culinary experience in a corporate setting would be a plus for this role.
Job Responsibilities Include but are not limited to:
The skillsets below are also necessary in this high profile role:
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.
- 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.