Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,100.00 - $74,470.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision care
wellness programs
401(k) Plan with Matching Contributions
Paid Time Off
Career growth opportunities
Tuition Reimbursement
Job Description
Sodexo is a global leader in providing integrated food services and facilities management, dedicated to improving the quality of life for those they serve. With a focus on innovation, customer satisfaction, and operational excellence, Sodexo partners with a variety of sectors, including healthcare, education, corporate, and government. At Bridgeport Hospital, a premier 500-bed acute care facility located in Bridgeport, CT, Sodexo manages comprehensive food service operations, contributing significantly to the patient experience and overall hospital environment. Bridgeport Hospital is renowned for its commitment to healthcare excellence, providing advanced medical services and patient-centered care to the local community and beyond.
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Job Requirements
- Minimum education requirement - high school diploma or GED or equivalent
- Minimum management experience - 1 year
- Ability to obtain ServSafe certification upon hire
- Experience working in high-volume culinary settings
- Strong leadership and organizational skills
- Knowledge of food safety and sanitation protocols
- Ability to work collaboratively in a team environment
Job Qualifications
- Minimum of 2+ years of culinary experience in a high-volume setting such as large restaurant, corporate dining, or institutional food service
- Prior supervisory or management experience
- Culinary degree or degree in Food Service Management is highly desirable, or equivalent professional experience
- Experience in a hospital or healthcare food service environment is a significant plus
- Current ServSafe certification or ability to obtain one immediately upon hire
- Exceptional communication, organizational, and leadership skills
- Proven ability to work collaboratively as part of a culinary management team
Job Duties
- Oversee the daily preparation and execution of meals for patient services, retail venues, and catering events, ensuring consistency, quality, and timely service
- Maintain the highest standards of food quality, presentation, and taste
- Strictly enforce all HACCP, ServSafe, and Sodexo food safety and sanitation protocols throughout the kitchen
- Directly manage, coach, schedule, and develop 8-10 frontline culinary staff and food service workers, fostering a positive, professional, and efficient kitchen environment
- Work closely with the Executive Chef and Retail Chef Manager to manage inventory, control food costs, and optimize kitchen labor and workflow efficiency
- Ensure all recipes and menus are followed precisely, including adherence to therapeutic diets and dietary restrictions crucial for patient care
- Manage ordering, receiving, and storage of food and supplies, minimizing waste and maintaining stock levels
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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