Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $54,100.00 - $81,950.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision care
wellness programs
401(k) Plan with Matching Contributions
Paid Time Off
company holidays
Career growth opportunities
Tuition Reimbursement
Job Description
Sodexo, a global leader in food services and facilities management, is seeking an Executive Chef 2 for MedStar Harbor Hospital, located in Baltimore, Maryland. MedStar Harbor Hospital is a private nonprofit, 223-bed, acute care teaching hospital situated on South Hanover Street alongside the Middle Branch of the Patapsco River in the Cherry Hill neighborhood of South Baltimore. The hospital is known for providing high-quality medical care, serving a diverse community with an emphasis on compassionate patient-centered services. As part of the MedStar Health network, the hospital focuses on improving health outcomes through innovative approaches and community involvement.
Sodexo ... Show More
Sodexo ... Show More
Job Requirements
- associate's degree or equivalent experience
- minimum 2 years management experience
- minimum 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc
Job Qualifications
- associate's degree or equivalent experience
- minimum 2 years management experience
- minimum 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc
- strong culinary background with ability to stay current with culinary trends
- excellent leadership and communication skills
- strong management skills and previous experience working in a high-volume facility
- creative and effective problem-solving and project management skills
- proficient computer skills
- exceptional organizational and customer service skills
Job Duties
- implement and standardize all culinary systems and procedures for hospital including catering, retail menus, garnishing, panning charts, production, puree standardization, inventory control, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc
- monitor, audit, implement and standardize new menus
- be responsible for food and physical safety and annual training for all hourly associates
- continue sustainability program with the direction of Director of Culinary
- implement innovative and fresh ideas in retail, catering and patient services
- create interpersonal relationships with clients in hospital
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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