Executive Chef 3

Winston-Salem, NC, USA|Onsite

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.

Sod... Show More

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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