Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,400.00 - $90,100.00
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 quality of life services, dedicated to improving the daily experiences of people through its comprehensive range of integrated services including food service, facilities management, and catering solutions. With a presence in numerous countries, Sodexo partners with various industries such as healthcare, education, corporate, government, and sports & leisure to provide customized services that enhance the well-being and performance of their clients and the communities they serve. The company is known for fostering diversity, inclusion, and equal opportunity in the workplace, ensuring that employees feel valued, respected, and empowered to contribute their unique perspectives.
Sodexo currently offers an exciting career opportunity for two Executive Chef 3 positions to lead the food service operations at Wake Forest University Baptist Health in Winston Salem, North Carolina. Wake Forest University Baptist Health is an integral part of Advocate Health, which is the third-largest nonprofit health system in the United States formed through the merger of Atrium Health and Advocate Aurora Health. The health system is anchored by an 885-bed tertiary-care hospital, Atrium Health Wake Forest Baptist Medical Center, along with Brenner Children’s Hospital and Wake Forest School of Medicine. This role directly supports the delivery of exceptional patient and retail food services, ensuring high quality, safety, and satisfaction within a large-scale healthcare environment.
As an Executive Chef 3 with Sodexo, you will provide strong leadership and supervision to on-site food service staff, managing daily patient feeding, retail food operations, and catering functions. This position is critical to meeting client contractual commitments and upholding Sodexo’s mission and values. The Executive Chef 3 will implement and standardize culinary systems and procedures such as menu development, culinary presentations, inventory control, food safety compliance via HACCP, staffing, and kitchen cleanliness. You will be responsible for auditing and refining menu offerings, working collaboratively with vendors and procurement teams, and managing purchasing financial audits to ensure cost-effectiveness and operational efficiency.
This full-time role offers a competitive and equitable salary package based on education, experience, skills, and qualifications. Sodexo provides a comprehensive benefits program including medical, dental, vision care, wellness programs, 401(k) plan with matching contributions, paid time off, company holidays, career growth opportunities, and tuition reimbursement. Sodexo champions a culture where employee ideas and voices are heard and where diversity and inclusion practices are integral to fostering a supportive and thriving work environment. If you have a strong culinary background, a passion for leadership, and a commitment to excellence in a high-volume facility, this position offers a unique opportunity to make a meaningful impact in the healthcare hospitality field.
Sodexo currently offers an exciting career opportunity for two Executive Chef 3 positions to lead the food service operations at Wake Forest University Baptist Health in Winston Salem, North Carolina. Wake Forest University Baptist Health is an integral part of Advocate Health, which is the third-largest nonprofit health system in the United States formed through the merger of Atrium Health and Advocate Aurora Health. The health system is anchored by an 885-bed tertiary-care hospital, Atrium Health Wake Forest Baptist Medical Center, along with Brenner Children’s Hospital and Wake Forest School of Medicine. This role directly supports the delivery of exceptional patient and retail food services, ensuring high quality, safety, and satisfaction within a large-scale healthcare environment.
As an Executive Chef 3 with Sodexo, you will provide strong leadership and supervision to on-site food service staff, managing daily patient feeding, retail food operations, and catering functions. This position is critical to meeting client contractual commitments and upholding Sodexo’s mission and values. The Executive Chef 3 will implement and standardize culinary systems and procedures such as menu development, culinary presentations, inventory control, food safety compliance via HACCP, staffing, and kitchen cleanliness. You will be responsible for auditing and refining menu offerings, working collaboratively with vendors and procurement teams, and managing purchasing financial audits to ensure cost-effectiveness and operational efficiency.
This full-time role offers a competitive and equitable salary package based on education, experience, skills, and qualifications. Sodexo provides a comprehensive benefits program including medical, dental, vision care, wellness programs, 401(k) plan with matching contributions, paid time off, company holidays, career growth opportunities, and tuition reimbursement. Sodexo champions a culture where employee ideas and voices are heard and where diversity and inclusion practices are integral to fostering a supportive and thriving work environment. If you have a strong culinary background, a passion for leadership, and a commitment to excellence in a high-volume facility, this position offers a unique opportunity to make a meaningful impact in the healthcare hospitality field.
Job Requirements
- minimum education requirement is bachelor's degree or equivalent experience
- minimum management experience of 3 years
- minimum functional experience of 3 years in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts
- excellent leadership and communication skills with ability to maintain highest standards and implement company policies
- strong management skills and previous experience in a high-volume facility
- ability to multitask and proven effectiveness in high-standards driven environment
- strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts
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
- strong culinary background with ability to stay current with new culinary trends
- excellent leadership and communication skills
- strong management skills and previous experience in high-volume facility
- demonstrated experience leading and engaging a culinary team
- exceptional human resource and supervisory/management skills
- ability to multitask in a high-standards driven environment
- strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts
Job Duties
- directly manage retail, patient feeding and catering
- implement and standardize all culinary systems and procedures for hospital including catering, retail menus, LTO's, 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
- monitor, audit, implement and standardize new menus
- work with vendors on procurement items
- be responsible for purchasing manager and purchasing financial audits
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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