Executive Chef 4

Posted on Nov 20, 2018 by Sodexo

New York, NY 10021
Travel & Tourism
Immediate Start
Annual Salary
Full-Time
Unit Description

Sodexo is looking for a high profile Executive Chef in New York, NY

Sodexo is seeking an Executive Chef 3 for Lenox Hill Hospital, a high profile and prestigious 654 bed acute care facility located in New York City. In this lead culinary role, you will direct and participate in all of the daily food production operations for their Retail Cafe, Catering and Patient Meal Services currently utilizing "At Your Request" and "Expressly For You" speciality meal programs.

The best qualified candidate will be food safety certified/HACCP knowledge, experience with ordering food and supplies, food production skills, ability to manage a team of 30 BOH staff, ability to control food and labor costs, catering experience, excellent client and customer interactions skills and the ability to work a flexible schedule that may include some evenings and rotating

Responsibilities include:

  • Managing food production including production planning and controls for patient dining, cafe and catering services
  • Ensuring Sodexo Culinary Standards including recipe compliance, food safety and food quality
  • Labor and food cost controls and compliance
  • Ordering and inventory management
  • Menu development

The successful candidate will have at least 3-4 years lead culinary experience, a strong working knowledge of food safety and sanitation guidelines, the ability to stay current with the latest culinary trends as well as excellent leadership, communication and customer service skills. Prior culinary experience in a health-care care environment would be a plus for this role. If you are an experienced and enthusiastic culinary professional, this could be an opportunity to grow your career with Sodexo.



Position Summary

Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.

Establishes operating standards, implements and maintains Sodexo and branded concepts standards, creates quality improvements and communicates them to employees.

Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure).

Trains other chefs/staff on culinary skills through day to day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert.

Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.

Reference: 568369943

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