Senior Area Executive Chef

Sodexo is Seeking a Highly Energetic, Creative, Michelin Star, Certified Executive Chef, Classically Trained in French Cuisine and Techniques to Help Reinvent Patient Food for a Prestigious Account in Manhattan, NY (New York)

Starting Salary of $155k & Sodexo Benefits Upon Hire!

The Sky is the Limit!!!

In this lead culinary role of Senior Area Executive Chef, you will be provided with your own food laboratory in a sense and the creative freedom to write a menu, while creating fresh, healthy restaurant quality foods using fresh, local ingredients. Use your solid, classic techniques, and incorporate your specialties while enhancing the patient experience, inspiring the patients through food. In this role you will educate and inspire a team of 2 sous chefs and 20 cooks, empowering staff by sharing the fundamentals, as well as your expertise and knowledge of various techniques. You will act as a senior culinary subject matter expert, operational audit resource, and mentor for other culinarians in the area. Must have experience managing a union environment.

The successful candidate will:

• directly manage retail, patient feeding, catering chefs as well as purchasing and catering manager;
• maintain chef/manager schedules; cover chefs/manager schedule as needed;
• be responsible for yearly evaluation and goals for chefs and managers through the use of Ingenium;
• 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;
• be responsible for Food and Physical Safety and annual training for all hourly associates;
• conduct audits, create action plans based on audit findings and be responsible for keeping and updating GC audit books;
• work with vendors on procurement items; be responsible for purchasing manager and purchasing financial audits;
• continue sustainability program with the direction of Director of Culinary Operations;
• conduct yearly culinary foundations training to all cooks;
• guide chefs in unit to ACF certification with guidance from Director of Culinary Operations;
• improve and standardize catering and banquet services, create menus based on client needs;
• implement innovative and fresh ideas in retail, catering and patient services; and/or
• create interpersonal relationships with clients in hospital.

Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs.

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We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Campus, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs.

Working for Sodexo:

At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you’ll enjoy an improved quality of life that’s unique in the hospitality industry.

Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training.

This position provides culinary support to unit (s) in terms of cross unit culinary expertise, sales presentation support, bench strength to District/Area.  Position supports a large area, as well as large culinary needs – i.e. large catering functions; This job also supports training - training and development of frontline and new culinary exempt hires, menu development, culinary development of the programs/platforms. Financial plate costing; food management systems – FMS training and management; compliance product and vendor compliance.
Travel capabilities, setting up systems, assist in recruitment – frontline and management; maintain and set standards; financial knowledge – plate cost, cost of sales, product management, P&L, Inventories.

Key Duties

• Menu development, Culinary planning, Culinary production, Recipe development
• Plate costing, Inventory management, FMS (implementation and training)
• Training – food safety / FMS / Standards
• Staffing support – recruiting, selection of chefs, development
• Computer capabilities – culinary systems knowledge and expertise - FMS
• Representing company in presentations – sales, new programs, retention, etc.

Basic Education Requirement - Bachelor's Degree or equivalent experience

Basic Management Experience - 5 years

Basic Functional Experience - 3 years

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.