Sodexo Operations LLC Executive Chef 1 in NYACK, New York
Sodexo's Healthcare segment has an exceptional job opportunity for a talented and innovative Executive Chef 1 to join our team for our premiere account located at Nyack Hospital located in Nyack, New York . Nyack Hospital is an 225 bed, Acute care facility with an average feeding census of 425 per meal period. This management level position will report directly to the General Manager and will partner with the Patient Services Manager to increase Patient Satisfaction throughout the hospital. This position will lead the "At Your Request" culinary team and will plan, organize and manage the daily food production for patient services. Qualifications for our Executive Chef include prior culinary management experience in a high volume environment as well as experience catering , strong food production planning management and food cost management experience, computer literacy, full HACCP knowledge and ServSafe certification. Previous Heath-care experience and At Your Request patient room service is a preferred, but not expected. A great opportunity for a Chef Manager to spread their wings and excel in an environment of total transparency while learning and developing their career.
Manages 50, 1199 union employees.
Supervises food service production, menu planning and food cost controls for the patient services.
Manages the operations with Sodexo's Food Management System (FMS).
Provides training and coaching to the culinary team to sustain compliance with Gold Check Standards.
Responsible for growing relationships with Nursing Leadership as well as collaborating and with nursing to achieve their goals.
Ensures compliance with Sodexo Culinary standards.
Assists with food cost management at the unit.
Ensures compliance to food safety, sanitation, and overall workplace safety standards at all levels.
Responsible assisting Patient/Nurse Rounding while soliciting feedback to improve quality and increase expectations.
Talents we are seeking :
A passion for culinary arts and the ability to engage and excite our patients with plate preparation and presentation.
Comprehensive knowledge of current wellness and culinary trends.
A strong production culinary background, ideally in the competitive At Your Request and catering setting.
Demonstrated experience supervising a culinary team and exceptional human resource and supervisory/management skills.
Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.
Ability to successfully lead and develop a team in a fast paced and intense environment.
Ability to creatively and effectively problem solve and manage projects.
Proficient computer skills as well as exceptional organizational and customer services skills.
Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a small 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 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 - 1 year
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 64166