Executive Chef 2

  • Sodexo
  • Cleveland, OH, USA
  • Jan 13, 2018
Full time

Job Description

Unit Description

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:

  • Directly manages retail, patient service and catering cooks. Maintains all culinary staff schedules. Covers schedules on an as needed basis.
  • Responsible for yearly evaluation and goals for cooks.
  • Implementation and standardization of all culinary systems and procedures for unit through the direction of system wide initiatives.
  • Manages all aspects of the retail, patient and catering menu.
  • Conducts walk through of all areas.
  • Maintains the Food Management System.
  • Responsible for Food and Physical Safety and all HACCP record keeping.
  • Maintain Cater Trax system.
  • Responsible for maintaining Gold Check standards.
  • Conduct chef demos and educations seminars in unit.
  • Responsible for all catering functions. _Improve and standardize catering and banquet services. Create menus based on client needs. Prepares catering events when needed. Works offsite events as needed. Special attention to all VIP events.
  • Create interpersonal relationships with clients in unit.

The skillsets below are also necessary in this high profile role:

  • Energetic, polished culinary professional with high end catering and dining experience and a passion for culinary arts.
  • Experience with authentic global cuisine is highly desirable.
  • A strong production culinary background, ideally in an up-scale restaurant/retail/catering environment.
  • Demonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory/management skillset.
  • Menu planning experience and a strong understanding of current culinary trends.
  • Ability to effectively communicate to multiple audiences and develop strong relationships with customers and staff .
  • Ability to multitask and proven effectiveness in a high-standards driven environment.
  • Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.
  • Ability to successfully lead, develop and train a team.
  • Proficient computer skills as well as exceptional organizational and customer services skills.
  • Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits.
  • C.E.C. preferred.


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.