Executive Chef 3

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $62,300.00 - $94,270.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision care

wellness programs

401(k) Plan

Paid Time Off

Tuition Reimbursement

Job Description

Sodexo is a global leader in quality of life services, dedicated to enhancing the daily lives of individuals while providing integrated facilities management and food service solutions. With a commitment to excellence, innovation, and sustainability, Sodexo partners with diverse clients to offer exceptional services tailored to their unique needs. The company operates worldwide, serving various industries including healthcare, education, corporate, and leisure. Sodexo’s presence at Vanderbilt University Medical Center in Nashville, TN exemplifies its focus on delivering superior food and hospitality experiences in high-demand healthcare environments.

Vanderbilt University Medical Center is a prestigious 1000+ bed acute care hospital ... Show More

Job Requirements

bachelor’s degree or equivalent experience
minimum three years of management experience
minimum three years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Qualifications

bachelor’s degree or equivalent experience
minimum three years of management experience
minimum three 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 new culinary trends
excellent leadership and communication skills with ability to maintain highest of standards and implements company policies
strong management skills and experience working in a high-volume facility
strong production culinary background ideally in upscale restaurant, retail or catering environment
demonstrated experience leading and engaging a culinary team
exceptional human resource, supervisory and management skillset
menu planning experience and strong understanding of current culinary trends
ability to effectively communicate to multiple audiences and develop strong client relationships
strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts
ability to successfully lead, develop and train a team
proficient computer skills as well as exceptional organizational and customer service skills
ServSafe certified, working knowledge of HACCP and experience with health and safety audits

Job Duties

directly manage back of the house and catering operations
be responsible for yearly evaluation and goals for sous chef and frontline through the use of Ingenium
implement and standardize all culinary systems and procedures for hospital including catering, retail menus, LTO’s, STG, Mindful, garnishing, panning charts, production, 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 and be responsible for purchasing manager and purchasing financial audits
continue sustainability program
conduct yearly culinary foundations training to all cooks
improve and standardize catering and banquet services, create menus based on client needs
implement innovative and fresh ideas in retail
create interpersonal relationships with clients in hospital

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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