Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs
The successful candidate will:
Manage food service production for patient services and retail concepts
Manage all aspects of the culinary function for patient dining and retail concepts including menu development, inventory, purchasing, waste control, and cost analysis.
Manage the Sodexo Food Management System (FMS), and all Sodexo goal check standards.
Be accountable for positively impacting patient and customer satisfaction with associated with food service.
Provide ongoing training and coaching to the culinary team, including Sodexo required training.
Be responsible for growing relationships with key client contacts as well as collaborating and with the client and Sodexo management team on achieving annual operational projects and goals.
Ensure compliance with Sodexo Culinary standards including recipe compliance.
Assist with food cost management and overall cost controls for the unit.
Ensure compliance to food safety, sanitation, and overall workplace safety standards at all levels.
Ensure compliance to Sodexo operating policies and procedures and works to maintain those standards.
Be accountable for the execution of service quality and ensures customer and client satisfaction.
Is this opportunity right for you? We are looking for candidates who have:
Demonstrated experience managing a culinary team and exceptional human resource and supervisory/management skill-set.
Comprehensive knowledge of current wellness and culinary trends.
A strong production culinary background, ideally in the healthcare setting.
Strong understanding of healthcare regulations.
Background in menu planning, food production, and food presentation.
Ability to effectively communicate to multiple audiences and develop strong relationships with customers at all levels.
Ability to multitask and proven effectiveness in a high volume, fast paced healthcare environment.
Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.
Ability to successfully engage, lead and develop a team.
Ability to creatively and effectively problem solve and manage projects.
Excellent computer skills as well as exceptional organizational and customer services skills.
Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits.