Job Overview
Employment Type
Full-time
Compensation
Salary
Range $64,600.00 - $83,600.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
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 delivering integrated food services and facilities management, operating in various sectors including healthcare, education, corporate, sports, and leisure. With a commitment to enhancing the quality of life for their clients and employees, Sodexo combines innovation with a deep understanding of cultural nuances and culinary excellence. The organization is dedicated to sustainability, diversity, and inclusion while maintaining a strong focus on operational excellence and customer satisfaction. As a recognized employer, Sodexo fosters a vibrant work environment where team members are encouraged to contribute ideas and thrive professionally.
The Executive Chef 2 position at Vanderbilt University Medical Center in Nashville, TN, offers a unique opportunity for an experienced culinary leader to join a prominent academic health system. Vanderbilt University Medical Center is one of the largest and most respected medical centers in the Southeast, comprised of seven hospitals and over 200 clinics. It supports a large patient base with 1,000 licensed beds and is known for its high standards in healthcare, research, and education.
This leadership role involves managing culinary operations, overseeing food preparation, and ensuring compliance with health and safety standards within the Vanderbilt Health system. As an Executive Chef 2, you will play a crucial role in menu planning, managing food costs, purchasing, inventory control, and training culinary staff. You will ensure Sodexo’s culinary standards are met and exceeded, focusing on recipe compliance, food quality, and innovation. This position involves direct supervision, motivation, and development of culinary team members to embrace new approaches in cooking and service.
The role requires a comprehensive understanding of food safety, sanitation practices, and workplace safety norms to maintain a safe and efficient kitchen environment. Experience with automated food management systems, production forecasting, and inventory controls are essential. The candidate should have working knowledge of scheduling software like KRONOS and be able to maintain high standards of kitchen cleanliness, food presentation, and overall operational excellence.
The Executive Chef 2 will also be responsible for conducting audits, creating action plans based on findings, and ensuring continuous improvement of culinary programs. The scope includes managing patient dining services, catering, and retail food areas, with a focus on achieving high customer and client satisfaction. Financial management skills will be required to control food and labor costs effectively.
Sodexo values its employees and offers a comprehensive benefits package, including medical, dental, and vision care, wellness programs, 401(k) with matching contributions, paid time off, and opportunities for career growth and tuition reimbursement. Joining Sodexo means becoming part of a diverse and inclusive team that values your unique contributions and supports your professional development while helping improve the communities where we operate.
The Executive Chef 2 position at Vanderbilt University Medical Center in Nashville, TN, offers a unique opportunity for an experienced culinary leader to join a prominent academic health system. Vanderbilt University Medical Center is one of the largest and most respected medical centers in the Southeast, comprised of seven hospitals and over 200 clinics. It supports a large patient base with 1,000 licensed beds and is known for its high standards in healthcare, research, and education.
This leadership role involves managing culinary operations, overseeing food preparation, and ensuring compliance with health and safety standards within the Vanderbilt Health system. As an Executive Chef 2, you will play a crucial role in menu planning, managing food costs, purchasing, inventory control, and training culinary staff. You will ensure Sodexo’s culinary standards are met and exceeded, focusing on recipe compliance, food quality, and innovation. This position involves direct supervision, motivation, and development of culinary team members to embrace new approaches in cooking and service.
The role requires a comprehensive understanding of food safety, sanitation practices, and workplace safety norms to maintain a safe and efficient kitchen environment. Experience with automated food management systems, production forecasting, and inventory controls are essential. The candidate should have working knowledge of scheduling software like KRONOS and be able to maintain high standards of kitchen cleanliness, food presentation, and overall operational excellence.
The Executive Chef 2 will also be responsible for conducting audits, creating action plans based on findings, and ensuring continuous improvement of culinary programs. The scope includes managing patient dining services, catering, and retail food areas, with a focus on achieving high customer and client satisfaction. Financial management skills will be required to control food and labor costs effectively.
Sodexo values its employees and offers a comprehensive benefits package, including medical, dental, and vision care, wellness programs, 401(k) with matching contributions, paid time off, and opportunities for career growth and tuition reimbursement. Joining Sodexo means becoming part of a diverse and inclusive team that values your unique contributions and supports your professional development while helping improve the communities where we operate.
Job Requirements
- associate's degree or equivalent experience
- minimum 2 years management experience
- minimum 2 years experience in food or culinary services
- ability to supervise and train staff
- knowledge of food safety and sanitation standards
- experience with food cost control and inventory management
- familiarity with automated food management systems
- strong organizational and leadership abilities
- willingness to develop culinary team members
- excellent communication skills
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, or mall food courts
- ability to supervise and train cooks and utility workers
- knowledge of food preparation and production standards
- experience in financial management including food cost and labor management
- strong leadership and communication skills
- familiarity with KRONOS and automated inventory systems preferred
Job Duties
- be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting
- ensure Sodexo culinary standards including recipe compliance and food quality are implemented
- develop and motivate team members to embrace culinary innovations
- ensure food safety, sanitation, and workplace safety standard compliance
- have working knowledge of automated food inventory, ordering, production, and management systems
- be responsible for food management and scheduling
- monitor, audit, implement and standardize new menus
- conduct audits, create action plans based on audit findings and update GC audit books
- manage catering, retail areas, and support patient dining
- manage food and physical safety programs and inventory controls
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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