Sodexo Operations LLC Executive Chef 2 in DETROIT, Michigan
More information about this job
At Sodexo we believe that Quality of Daily Life contributes to the progress of individuals and the performance of organizations. Sodexo designs, manages and delivers comprehensive service solutions through On-site Service Solutions and Motivation Solutions to create an outstanding experience for the people we serve. We have an exceptional career opportunity for an Executive Chef to lead our culinary team at Detroit Receiving Hospital in Detroit, MI. Detroit Receiving Hospital is a 365 bed acute care. Executive chef must be able to produce high end meals for executive guests regularly as well.
Reporting to our General manager, you will lead the culinary team and will plan, organize and manage the daily food production in the hospital. Our Executive Chef will be responsible for managing the culinary operations for all food outlets including patient dining, café and catering services. Responsibilities include:
Managing the daily food production including production planning and controls
Ensuring Sodexo Culinary Standards including recipe compliance and food quality
Labor and food cost controls and compliance
Menu development and inventory management
Food cost management
Qualifications for our Executive Chef include prior culinary management experience in a high volume healthcare environment, strong food production planning management and food cost management experience, computer literacy, full HACCP knowledge and ServSafe certification. Sound like the opportunity you've been waiting for. We look forward to hearing from you.
Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.
Qualifications & Requirements
Basic Education Requirement - Technical, Trade, or Vocational School Degree
Basic Management Experience - 2 years
Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
System ID 58149
Location US - MI - DETROIT