Executive Chef 2: Hospital Dining Leadership

Role OverviewExcellent opportunity to enhance and grow your career in a fast pace, progressive environment.Sodexo is seeking an Executive Chef 2 at Carolina East Health System located in New Bern, NC one hour from Greenville, NC.Carolina East Health System is a 350-bed full-service, non-profit facility serving the coastal Carolina region. Just 35 minutes from the Atlantic Coast, New Bern offers a warm southern climate, a low cost of living, and numerous cultural and recreational opportunities. It's like being on vacation every time you go home. Neighborhoods are close-knit, homes are quaint, the lifestyle is serene, and the schools are among the very best in the state.What You'll DoThe Executive Chef is responsible for maintaining high-volume kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. This is a high-impact, high-visibility position that enhances patient satisfaction and retail customer dining experience through culinary creativity, food presentation, and overall leadership presence at this outstanding account.Directly manage retail, patient feeding, and catering chefs as well as purchasing and catering manager.Maintain chef/manager schedules and cover chefs/manager schedules 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 the hospital, including catering, retail menus, LTOs, STG, mindful, garnishing, pan charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, and safety. 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 keep and update GC audit books.Work with vendors on procurement items; be responsible for purchasing manager and purchasing financial audits.Conduct yearly culinary foundations training to all cooks.Create interpersonal relationships with clients in the hospital.What We OfferCompensation 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.Medical, Dental, Vision Care and Wellness Programs401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire.What You BringA strong culinary background, with demonstrated ability to stay current with new culinary trends.Excellent leadership and communication skills with the ability to maintain the highest standards and implement 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.Strong production culinary background, ideally in an upscale restaurant, retail, or catering environment.Demonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory/management skillset.Menu planning experience and a strong understanding of current culinary trends.Ability to effectively communicate to multiple audiences and develop strong relationships with customers.Ability to multitask and be proven effective in a high-standard driven environment.Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.Ability to successfully lead, develop and train a team.Proficient computer skills as well as exceptional organizational and customer service skills.ServSafe certified as well as working knowledge of HACCP and experience with health and safety audits.Equal Employment OpportunityWe 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.Qualifications & RequirementsMinimum Education Requirement – Associate's Degree or equivalent experience. Minimum Management Experience – 2 years. Minimum Functional Experience – 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.J-18808-Ljbffr