Executive Chef 4
Executive Chef 4
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Salary Not Disclosed
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Job Description
Executive Chef 4
Washington DC
Must be a US Citizen or GCH.
The client is seeking an experienced Executive Chef 4 at MedStar Washington Hospital Center in Washington DC for our top leadership role in culinary operations.
This position will be responsible for oversight of all culinary operations ensuring excellence in front and back of the house operations in retail patient services and catering operations. Leadership process improvement culinary innovation and execution financial management culinary team development client relationships and a willingness to support and serve others with a One Team attitude are all attributes that will ensure success in this top culinary leadership role.
The client offers a range of services to healthcare facilities including food nutrition environmental facilities management healthcare technology management retail and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being.
What You Will Do:
- Implement and standardize all culinary systems and procedures for hospital: Catering Retail menus garnishing panning charts production puree standardization inventory control cleaning schedules staffing plans presentation and quality of food kitchen cleanliness safety etc. Sodexo standards will be the benchmark
- Monitoring Audits implementation and standardization for new menus
- Be responsible for Food and Physical Safety and annual training for all hourly associates
- Continue sustainability program with the direction of Director of Culinary
- Implement innovative and fresh ideas in retail catering and patient services
- Create interpersonal relationships with clients in hospital
What You Bring:
- Strong culinary background with the demonstrated ability to stay current with new culinary trends
- Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies
- Strong management skills and previous experience working in a high-volume facility
- Creative and effective problem-solving and project management skills
- Proficient computer skills as well as exceptional organizational and customer services skills
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.
Minimum Qualifications & Requirements:
- Minimum Education Requirement - Bachelors Degree or equivalent experience
- Minimum Management Experience - 5 years
- Minimum Functional Experience - 3 years
Required Knowledge Skills and Abilities: (Companies ATS Questions):
1. Do you have a Bachelors Degree or equivalent.
2. Do you have Food service experience in healthcare.
3. Do you have Experience in daily operations of food production including menu planning purchasing ordering inventory food preparation post meal analysis and record keeping.
4. Do you have Experience working in a high-volume facility.
5. Do you have Management Experience - 5 years.
6. Do you have Functional Experience - 3 years.
7. Must be a US Citizen or Green Card holder.
Employment Type
Full Time
