Job Overview
Employment Type
Full-time
Compensation
Salary
Range $64,600.00 - $83,600.00
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 quality of life services, committed to improving the experience of its clients, customers, and employees through innovative and sustainable solutions. With a presence in numerous countries, Sodexo specializes in providing integrated food service, facilities management, and other essential services that uplift and support the communities where it operates. The company prides itself on a people-first approach, focusing on respect, diversity, and inclusion, ensuring that every team member is valued and provided with opportunities for personal and professional growth. At its core, Sodexo strives to create a better everyday life for people by combining a strong ethical foundation with exceptional service delivery.
The Executive Chef 2 position at Southern Maryland Hospital Center, located in Clinton, MD, offers an exciting opportunity to work within a well-respected healthcare environment. Southern Maryland Hospital is a 210-bed full-service acute care facility that handles over 44,000 emergency room visits and nearly 11,000 admissions each year. Known for its advanced technology and dedication to the highest standards of physical and mental health care, the hospital serves as an essential resource for the Southern Maryland community. This role is centered on managing high-volume kitchen operations including retail, patient services, and catering — all within a healthcare setting where food quality and safety have a direct impact on patient experience.
The Executive Chef 2 will oversee back-of-house culinary functions, leading retail, patient feeding, and catering culinary teams. This position requires a strong leader able to implement and standardize culinary systems and procedures, ensuring that all Sodexo and hospital standards are met. Key responsibilities include managing schedules, conducting evaluations, maintaining food safety compliance, and collaborating with vendors to ensure effective procurement. The chef will also be instrumental in training culinary staff, executing menu audits, and fostering strong relationships with hospital clients to elevate the dining experience.
This role demands a culinary professional who is passionate about innovation and excellence in food preparation, with a proven track record of leadership in a high-volume, fast-paced environment. Experience with Sodexo’s Food Management System and a background in contract management food services is highly desirable. The position offers fair and equitable compensation based on education and experience, and a comprehensive benefits package that supports employee wellness, financial security, and career development. This is truly a role for those who seek to make a meaningful impact on patient care through culinary artistry and leadership within a respected healthcare and food service organization.
The Executive Chef 2 position at Southern Maryland Hospital Center, located in Clinton, MD, offers an exciting opportunity to work within a well-respected healthcare environment. Southern Maryland Hospital is a 210-bed full-service acute care facility that handles over 44,000 emergency room visits and nearly 11,000 admissions each year. Known for its advanced technology and dedication to the highest standards of physical and mental health care, the hospital serves as an essential resource for the Southern Maryland community. This role is centered on managing high-volume kitchen operations including retail, patient services, and catering — all within a healthcare setting where food quality and safety have a direct impact on patient experience.
The Executive Chef 2 will oversee back-of-house culinary functions, leading retail, patient feeding, and catering culinary teams. This position requires a strong leader able to implement and standardize culinary systems and procedures, ensuring that all Sodexo and hospital standards are met. Key responsibilities include managing schedules, conducting evaluations, maintaining food safety compliance, and collaborating with vendors to ensure effective procurement. The chef will also be instrumental in training culinary staff, executing menu audits, and fostering strong relationships with hospital clients to elevate the dining experience.
This role demands a culinary professional who is passionate about innovation and excellence in food preparation, with a proven track record of leadership in a high-volume, fast-paced environment. Experience with Sodexo’s Food Management System and a background in contract management food services is highly desirable. The position offers fair and equitable compensation based on education and experience, and a comprehensive benefits package that supports employee wellness, financial security, and career development. This is truly a role for those who seek to make a meaningful impact on patient care through culinary artistry and leadership within a respected healthcare and food service organization.
Job Requirements
- associate's degree or equivalent experience
- two years management experience
- two years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Job Qualifications
- strong culinary background with a passion for food and innovation
- prior experience working with a contract management company
- strong computer skills especially with Microsoft Word and Excel
- excellent leadership and communication skills with ability to coach, mentor and engage frontline culinary team
- previous experience working in a high-volume facility
- strong management skills
- knowledge of Sodexo Food Management System (FMS)
Job Duties
- directly manage retail, patient feeding, catering chefs as well as purchasing and catering manager
- maintain chef/manager schedules
- cover chefs/manager schedule 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 hospital including catering, retail menus, LTO's, STG, mindful menu items, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, 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
- conduct audits, create action plans based on audit findings and be responsible for keeping and updating 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 hospital
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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