Sodexo Executive Chef 2 in FRANKFORT, Kentucky
You are inspired by great ingredients and creative cooking. At Sodexo, we bring these together for culinary innovation.
Sodexo is seeking an Executive Chef 2 to join our team at Frankfort Regional Medical Center in Frankfort, KY. Owned by HCA Healthcare, Frankfort Regional Medical Center is a 173-bed acute care facility that has received numerous awards and accolades for its quality of care, including Magnet® designation for nursing excellence. Accredited by The Joint Commission, the hospital is conveniently located off I-64 in Central Kentucky approximately 50 miles from Louisville and 30 miles from Lexington. Sodexo provides food services for patients, staff and visitors.
The Executive Chef manages all aspects of the Food production process including Expressly for You Dining for our patients, Retail operations for staff and Visitors. Oversees all aspects of Client caterig and manages all ordering and Inventory functions.
The successful candidate will:
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;
FMS: monitoring, Audits, implementation and standardization for new menus;
be responsible for Food and Physical Safety and annual training for all hourly associates;
Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books;
Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits;
continue sustainability program with the direction of 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.
Is this opportunity right for you? We are looking for candidates who have:
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;
high end catering and dining experience and a passion for culinary arts;
astrong production culinary background, ideally in an up-scale restaurant/retail/catering environment;
experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset;
menu planning experience and a strong understanding of current culinary trends;
provento effectively communicate to multiple audiences and develop strong relationships with customers;
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;
the ability tosuccessfully lead, develop and train a team;
creative and effective problem-solvingandprojectmanagement skills;
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.
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Not the job for you?
At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States..
Working for Sodexo:
At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you’ll enjoy an improved quality of life that’s unique in the hospitality industry.
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.
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.
Qualifications & Requirements
Basic Education Requirement - Associate's Degree or equivalent experience
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 590617
Relocation Type No
Employment Status Full-Time