Job Overview
Compensation
Salary
Range $64,600.00 - $83,600.00
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 is a global leader in food services and facilities management, renowned for its commitment to improving the quality of life for individuals and communities worldwide. The company operates across various sectors, delivering comprehensive solutions that incorporate food service, catering, and integrated facilities management. Sodexo's mission focuses on creating a better everyday for everyone by fostering economic, social, and environmental progress where they operate. As a diverse and inclusive employer, Sodexo values fairness, respect, and individuality, fostering an empowering workplace culture where employees' ideas and opinions are highly valued. Sodexo's partnership with Southern Maryland Hospital highlights its dedication to providing outstanding services in healthcare environments, where culinary and hospitality excellence directly impact patient care and satisfaction.
Southern Maryland Hospital, located in Clinton, MD, is a 210-bed, full-service acute care facility. It serves the community with advanced technology and comprehensive healthcare services, including over 44,000 emergency room visits and nearly 11,000 admissions annually. The hospital strives to improve residents' physical and mental health and overall quality of life. Sodexo's collaboration with Southern Maryland Hospital ensures that high-quality food and service standards support patient recovery and enhance visitor experiences in this distinguished healthcare setting.
The role of Executive Chef 2 at Southern Maryland Hospital is a pivotal leadership position responsible for back of the house operations across retail, patient services, and catering. The Executive Chef oversees high-volume kitchen activities, ensuring that meals are prepared in line with corporate programs, guidelines, and Sodexo's rigorous standards. This position demands culinary creativity, strong leadership presence, and operational excellence to deliver exceptional patient satisfaction and retail dining experiences.
Key responsibilities include managing diverse culinary teams, handling purchasing and vendor relations, and implementing standardized culinary systems. The Executive Chef directly supervises retail, patient feeding, and catering chefs, along with the purchasing and catering manager. Effective scheduling, performance evaluations using the Ingenium system, and ongoing culinary training are essential components of the role. The Executive Chef must ensure adherence to food safety, cleanliness, staffing plans, menu audits, and quality control. In addition, maintaining an excellent working relationship with hospital clients and vendors underpins the success of culinary operations.
Candidates with culinary management experience in healthcare who possess strong computer skills, leadership qualities, and knowledge of Sodexo Food Management System (FMS) are highly encouraged to apply. This role offers competitive compensation based on experience, education, skills, and training, along with a comprehensive benefits package that fosters professional growth and well-being. Sodexo supports career advancement opportunities and tuition reimbursement to motivate continuous development. The Executive Chef at Southern Maryland Hospital is a career-defining opportunity to contribute to a mission-driven organization that cares deeply for its employees and community.
Southern Maryland Hospital, located in Clinton, MD, is a 210-bed, full-service acute care facility. It serves the community with advanced technology and comprehensive healthcare services, including over 44,000 emergency room visits and nearly 11,000 admissions annually. The hospital strives to improve residents' physical and mental health and overall quality of life. Sodexo's collaboration with Southern Maryland Hospital ensures that high-quality food and service standards support patient recovery and enhance visitor experiences in this distinguished healthcare setting.
The role of Executive Chef 2 at Southern Maryland Hospital is a pivotal leadership position responsible for back of the house operations across retail, patient services, and catering. The Executive Chef oversees high-volume kitchen activities, ensuring that meals are prepared in line with corporate programs, guidelines, and Sodexo's rigorous standards. This position demands culinary creativity, strong leadership presence, and operational excellence to deliver exceptional patient satisfaction and retail dining experiences.
Key responsibilities include managing diverse culinary teams, handling purchasing and vendor relations, and implementing standardized culinary systems. The Executive Chef directly supervises retail, patient feeding, and catering chefs, along with the purchasing and catering manager. Effective scheduling, performance evaluations using the Ingenium system, and ongoing culinary training are essential components of the role. The Executive Chef must ensure adherence to food safety, cleanliness, staffing plans, menu audits, and quality control. In addition, maintaining an excellent working relationship with hospital clients and vendors underpins the success of culinary operations.
Candidates with culinary management experience in healthcare who possess strong computer skills, leadership qualities, and knowledge of Sodexo Food Management System (FMS) are highly encouraged to apply. This role offers competitive compensation based on experience, education, skills, and training, along with a comprehensive benefits package that fosters professional growth and well-being. Sodexo supports career advancement opportunities and tuition reimbursement to motivate continuous development. The Executive Chef at Southern Maryland Hospital is a career-defining opportunity to contribute to a mission-driven organization that cares deeply for its employees and community.
Job Requirements
- associate's degree or equivalent experience
- minimum two years management experience
- minimum two years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts
- strong culinary background with passion for food and innovation
- experience working with a contract management company
- strong computer skills including Microsoft Word and Excel
- excellent leadership and communication skills with the ability to coach, mentor and engage frontline culinary team
- experience working in a high-volume facility
- strong management skills
- knowledge of Sodexo Food Management System (FMS)
Job Qualifications
- associate's degree or equivalent experience
- minimum two years management experience
- minimum two years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts
- strong culinary background with passion for food and innovation
- experience working with a contract management company
- strong computer skills including Microsoft Word and Excel
- excellent leadership and communication skills with the ability to coach, mentor and engage frontline culinary team
- 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, LTOs, STG, mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety using Sodexo standards as benchmark
- 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 keep and update GC audit books
- work with vendors on procurement items and 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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