Executive Chef 3

**Bringing the WOW factor is your superpower**

Sodexo is seeking a creative and innovative Executive Chef 3 for NCH Baker Hospital in Naples, FL.  The NCH Baker Hospital Downtown, part of the NCH Healthcare System in Naples, Florida, is a 391-bed tertiary hospital. It is part of a larger, two-hospital system with a total of 713 to 716 beds combined with the NCH North Naples Hospital campus. The campus recently enhanced its critical care capabilities with a 22-bed adult ICU. 

The Executive Chef 3 will provide leadership and supervision for the on-site food service staff. This position will lead a team of 25 culinary 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.

• HEAVY involvement with catering (including high end VIP catering events)
• 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;
• responsible for production of retail and patient services- including Dr. Lounges 
• monitor, audit, implement and standardize new menus;
• work with vendors on procurement items; be responsible for purchasing manager and purchasing financial audits;

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.

• 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;
• C.E.C. (Certified Executive Chef) a plus.

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. 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. If you need assistance with the application process, please complete this form.

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.