Executive Chef 4

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $79,800.00 - $120,340.00

Benefits

Medical insurance

Dental Insurance

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, renowned for providing integrated facilities management, food services, and patient experience solutions across various sectors, including healthcare. With a commitment to enhancing everyday experiences, Sodexo partners with institutions to deliver exceptional services that promote well-being and operational excellence. At MedStar Washington Hospital Center in Washington, DC, Sodexo seeks an experienced Executive Chef 4 to lead culinary operations in this prestigious healthcare setting.

This top leadership role in culinary management involves comprehensive oversight of all foodservice operations, including retail, patient services, and catering. The Executive Chef 4 is entrusted with ensu... Show More

Job Requirements

Bachelor's degree or equivalent experience
Minimum 5 years management experience
Minimum 3 years functional experience
Strong culinary background
Excellent leadership and communication skills
Ability to manage high-volume culinary operations
Proficient computer skills
Commitment to food safety and quality standards

Job Qualifications

Bachelor's degree or equivalent experience in culinary arts or related field
Minimum of 5 years management experience in culinary or food service operations
At least 3 years of functional experience in a high-volume culinary setting
Strong leadership and communication skills
Proficiency in computer skills and organizational abilities
Demonstrated ability to innovate and apply culinary trends
Excellent problem-solving and project management skills
Experience with food safety and compliance standards

Job Duties

Implement and standardize all culinary systems and procedures for hospital including catering, retail menus, garnishing, panning charts, production, puree standardization, inventory control, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, and safety
Monitor audits and implement standardization for new menus
Ensure food and physical safety and conduct annual training for all hourly associates
Support and continue sustainability programs under direction of Director of Culinary
Apply innovative and fresh ideas in retail, catering, and patient services
Develop and maintain interpersonal relationships with hospital clients
Lead culinary team development and foster a collaborative "One Team" environment

Job Location

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

please contact the employer.

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