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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $81,685.00 - $105,710.00
Work Schedule
Standard Hours
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 enriching the quality of life for individuals and communities it serves. With over 145 years of experience, Sodexo provides comprehensive solutions that enhance daily life through innovative services in various sectors including healthcare, education, corporate, and remote sites. At the core of their mission is a dedication to sustainable practices, diversity and inclusion, and creating memorable experiences for customers and employees alike. Sodexo's presence at Howard University Hospital, a premier healthcare institution with over 130 beds and a DC Level 1 Trauma Center designation,... Show More
Job Requirements
- bachelor's degree or equivalent experience
- minimum 3 years management experience
- minimum 3 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 3 years management experience
- minimum 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
- strong culinary background
- excellent leadership and communication skills
- proven ability to maintain high standards and implement company policies
- strong management experience in a high-volume facility
- high-end catering and dining experience
- proficient computer skills
- exceptional organizational and customer service skills
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
- implement and standardize all culinary systems and procedures for hospital: catering, retail menus, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, presentation and quality of food, kitchen cleanliness, safety
- monitor, audit, implement and standardize new menus
- be responsible for food and physical safety and training for all associates
- conduct audits, create action plans based on audit findings and be responsible for keeping and updating audit books
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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