Senior Area Executive Chef
Unit DescriptionSodexo is seeking a Senior Area Executive Chef for the MedStar Health System in Baltimore, Maryland.
The Sr Area Executive Chef will oversee and direct all culinary Food & Nutrition operations relating to retail, catering, executive dining, and production for multiple hospitals with five Executive Chefs directly reporting.
Successful candidates will have a proven track record in leading and advancing large teams, creating and developing pop-up food concepts, and a passion for keeping current with the latest in food trends.
Salary range is $90,000-$115,000 depending upon experience.
We are seeking candidates with the following:
Seasoned and experienced culinary leader within healthcare, hospitals, or contract services Experience overseeing multiple high-volume units or locations Strong acumen on the utilization of food costing models and food management systems Demonstrated experience leading and engaging a culinary team Passionate about mentoring and teaching others Proven ability to communicate and interact with all levels of organizations Demonstrated ability to drive improvement processes through hands-on training and frontline development Exceptional human resource and supervisory/management skill-set Experience with authentic global cuisine is highly desirable Extensive menu planning experience and a strong understanding of current culinary trends Ability to effectively communicate to multiple audiences and develop strong relationships Proven ability to multitask in a high-standards driven environment Proven ability to think creatively, effectively problem-solve, and manage projects Proficient computer skills as well as exceptional organizational and customer services skills Servsafe Certified, HACCP training, and experience with Health and Safety audits Certified Executive Chef a plus Culinary Degree or Certification a plusEmployees who work in Healthcare and Seniors are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status and upload proof of vaccination via an online portal.
#LI #MedStarPosition SummaryThis position provides culinary support to unit (s) in terms of cross unit culinary expertise, sales presentation support, bench strength to District/Area.
Position supports a large area, as well as large culinary needs - ie large catering functions; This job also supports training - training and development of frontline and new culinary exempt hires, menu development, culinary development of the programs/platforms.
Financial plate costing; food management systems - FMS training and management; compliance product and vendor compliance.
Travel capabilities, setting up systems, assist in recruitment - frontline and management; maintain and set standards; financial knowledge - plate cost, cost of sales, product management, P&L, Inventories.
Key Duties Menu development, Culinary planning, Culinary production, Recipe development Plate costing, Inventory management, FMS (implementation and training) Training - food safety / FMS / Standards Staffing support - recruiting, selection of chefs, development Computer capabilities - culinary systems knowledge and expertise - FMS Representing company in presentations - sales, new programs, retention, etc.
Qualifications & RequirementsBasic Education Requirement - Bachelor's Degree or equivalent experienceBasic Management Experience - 5 yearsBasic Functional Experience - 3 yearsSodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
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Estimated Salary: $20 to $28 per hour based on qualifications.
The Sr Area Executive Chef will oversee and direct all culinary Food & Nutrition operations relating to retail, catering, executive dining, and production for multiple hospitals with five Executive Chefs directly reporting.
Successful candidates will have a proven track record in leading and advancing large teams, creating and developing pop-up food concepts, and a passion for keeping current with the latest in food trends.
Salary range is $90,000-$115,000 depending upon experience.
We are seeking candidates with the following:
Seasoned and experienced culinary leader within healthcare, hospitals, or contract services Experience overseeing multiple high-volume units or locations Strong acumen on the utilization of food costing models and food management systems Demonstrated experience leading and engaging a culinary team Passionate about mentoring and teaching others Proven ability to communicate and interact with all levels of organizations Demonstrated ability to drive improvement processes through hands-on training and frontline development Exceptional human resource and supervisory/management skill-set Experience with authentic global cuisine is highly desirable Extensive menu planning experience and a strong understanding of current culinary trends Ability to effectively communicate to multiple audiences and develop strong relationships Proven ability to multitask in a high-standards driven environment Proven ability to think creatively, effectively problem-solve, and manage projects Proficient computer skills as well as exceptional organizational and customer services skills Servsafe Certified, HACCP training, and experience with Health and Safety audits Certified Executive Chef a plus Culinary Degree or Certification a plusEmployees who work in Healthcare and Seniors are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status and upload proof of vaccination via an online portal.
#LI #MedStarPosition SummaryThis position provides culinary support to unit (s) in terms of cross unit culinary expertise, sales presentation support, bench strength to District/Area.
Position supports a large area, as well as large culinary needs - ie large catering functions; This job also supports training - training and development of frontline and new culinary exempt hires, menu development, culinary development of the programs/platforms.
Financial plate costing; food management systems - FMS training and management; compliance product and vendor compliance.
Travel capabilities, setting up systems, assist in recruitment - frontline and management; maintain and set standards; financial knowledge - plate cost, cost of sales, product management, P&L, Inventories.
Key Duties Menu development, Culinary planning, Culinary production, Recipe development Plate costing, Inventory management, FMS (implementation and training) Training - food safety / FMS / Standards Staffing support - recruiting, selection of chefs, development Computer capabilities - culinary systems knowledge and expertise - FMS Representing company in presentations - sales, new programs, retention, etc.
Qualifications & RequirementsBasic Education Requirement - Bachelor's Degree or equivalent experienceBasic Management Experience - 5 yearsBasic Functional Experience - 3 yearsSodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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