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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... Show More
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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