Sodexo is seeking an Executive Chef 2 for Saint Mary & Elizabeth Hospital located in Louisville, KY. Founded by the Sisters of Charity of Nazareth in 1874, Sts. Mary & Elizabeth Hospital is a 331-bed primary care hospital offering advanced treatment in orthopedics, cardiology, medical imaging, surgical and emergency services. Three on-campus medical plazas provide office space for a wide array of physicians representing a number of specialties. Additionally, Sts. Mary & Elizabeth Hospital is home to Jewish Bariatric Care, the region's only weight loss management program utilizing the Lap-Band® System. Serving the south Louisville community for more than a century, Sts. Mary & Elizabeth has literally cared for generations of families in this community. Is this opportunity right for you? Are you an experienced chef ready to take your career to the next level? At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. We are looking for candidates who will: manage the daily food production including production planning and controls; ensure Sodexo Culinary Standards including recipe compliance and food quality; manage food costing, controls and compliance; develop menus and manage inventory; have high expectations for customer service and quality of food; have the ability and willingness to develop and train front-line employees; have a passion for food and innovation; have knowledge of special diets and allergens; and knowledge of Sodexo Food Management System (FMS) is preferred. The ideal candidate has: a 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; previous experience working in a high volume facility; and strong management skills. Careers in Healthcare: Working for Sodexo in Healthcare allows you to offer patients, healthcare professionals and caregivers around the world the best healthcare experience possible while influencing patient satisfaction, as well as cost reduction and increased productivity for our clients. Sodexo's unique CARES culture develops a dynamic atmosphere where employees are respected, turnover is low and career growth opportunities are created from within. Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a medium 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. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Jan 13, 2021
Full time
Sodexo is seeking an Executive Chef 2 for Saint Mary & Elizabeth Hospital located in Louisville, KY. Founded by the Sisters of Charity of Nazareth in 1874, Sts. Mary & Elizabeth Hospital is a 331-bed primary care hospital offering advanced treatment in orthopedics, cardiology, medical imaging, surgical and emergency services. Three on-campus medical plazas provide office space for a wide array of physicians representing a number of specialties. Additionally, Sts. Mary & Elizabeth Hospital is home to Jewish Bariatric Care, the region's only weight loss management program utilizing the Lap-Band® System. Serving the south Louisville community for more than a century, Sts. Mary & Elizabeth has literally cared for generations of families in this community. Is this opportunity right for you? Are you an experienced chef ready to take your career to the next level? At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. We are looking for candidates who will: manage the daily food production including production planning and controls; ensure Sodexo Culinary Standards including recipe compliance and food quality; manage food costing, controls and compliance; develop menus and manage inventory; have high expectations for customer service and quality of food; have the ability and willingness to develop and train front-line employees; have a passion for food and innovation; have knowledge of special diets and allergens; and knowledge of Sodexo Food Management System (FMS) is preferred. The ideal candidate has: a 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; previous experience working in a high volume facility; and strong management skills. Careers in Healthcare: Working for Sodexo in Healthcare allows you to offer patients, healthcare professionals and caregivers around the world the best healthcare experience possible while influencing patient satisfaction, as well as cost reduction and increased productivity for our clients. Sodexo's unique CARES culture develops a dynamic atmosphere where employees are respected, turnover is low and career growth opportunities are created from within. Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a medium 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. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
BHS Baptist Healthcare System
Louisville, Kentucky
Baptist Health strives to cultivate a close-knit, positive and professional environment that encourages our employees to want to come to work every day.When you choose Baptist, you have an opportunity to play a role in providing compassionate, quality care that makes a difference in the lives of our patients and promotes joy throughout our communities.Job Description:Hours: 40Shift: 1stStatus: Full TimeFood & NutritionFood & Nutrition Services offers nourishing meals to patients, visitors, and Baptist Health Louisville employees.The department has about 120 employees and operates 24-hours a day/seven days a week. It provides great employment opportunities for growth and development within the department and hospital.Food & Nutrition Services can be a stepping stone to careers in healthcare. Employees may take advantage of tuition reimbursement opportunities and become medical professionals. With a clean work record, many have transferred to other departments within the hospital to start brand new career paths while many have stayed and found the department is just right for them.Job Summary Assist Executive Chef in in preparing and cooking foods along with coordinating activities of cooks and other food service associates. Assumes responsibility for kitchen and food service associates in absence of Executive Chef.Principal Duties and Responsibilities:The following is a summary of the major functions of this individual's job. He or she may perform other duties, both major and minor, which are not mentioned below, and specific functions may change from time to time.Assists in the selection and orientation of employees and oversees training of staff in areas of responsibility.Ensures proper staffing is scheduled and/or available to perform daily activities in areas of responsibility.Coordinates and oversees that daily and weekly activities/tasks are performed by staff in areas of responsibility.Develops and posts employees schedules according to department's policy.Updates and communicates job-flow changes of positions in areas of responsibility as applicable.Evaluates, mentors, and disciplines patient services employees as applicable and according to departmental policy.Ensures that department is properly opened and closed per departmental security policies.Communicates any patient related problems/concerns to appropriate personnel, in a timely manner following departmental procedures.Interacts with Nursing to ensure patient's food needs are met.Exhibits pleasant and cheerful demeanor and maintains a helpful attitude towards employees, physicians, patients, and visitors.Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of management or professional team at least once during their hospital stay.Adheres to facility confidentiality and patient's rights policy as outlined in the facility's HIPAA policies and procedures.Contributes to patient and customer satisfaction goals by providing quality service.Complies with regulatory agency standards, including federal, state, and JCAHO.Complies with federal, states and local health and sanitation regulations and department sanitation procedures.Maintain a clean, sanitary working environment.Follows HACCP guidelines when receiving, assembling and distributing food supplies to ensure quality and safety of food supply.Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadlines.Identifies and utilizes cleaning chemicals following directions recommended by manufacturers and per MSDS sheets.Utilizes equipment in performing job function according to department's safety procedures.Follows facility, department, safety policies and procedures to include incident reporting.Follows facility and departmental infection control policies and procedures.Follows the facility's protocols for Hazardous Materials and Waste Program.Adheres to Emergency Preparedness Program. Participates in disaster drills as appropriate.Adheres to Life Safety Program and participates in fire drills as appropriate.Responds to utility failures following department guidelines and adheres to Lock-out/Tag-out policies where appropriate.Cooks and otherwise prepares foods by utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of product's taste and presentation. Ensures all deadlines are met in food production based on production orders.Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures. Responsible for ensuring proper food handling, presentation, portion control, and maintenance of proper serving temperatures.Demonstrates complete understanding of daily menu items and accurately explains this to associates and customersConsistently exhibits the ability to keep up with peak production and service hours. Participates and attends departmental meetings and staff development programs, as appropriate.Reads and complies with all policies and procedures as appropriate.Performs other tasks as may be assigned.Minimum Education, Training and Experience Required:High school diploma or equivalent preferred.Graduate of a food service supervisor's course; or have associate degree in food service administration, food management or institutional management; or equivalent supervisory experience required.Two years' experience in a quality, high volume, food service operation subsequent to prescribed training above is preferred.Ability to pass a written culinary exam with a score of 85 percent or higher (20 Questions) in 1 hour or less.Ability to pass a practical culinary exam with a score of 85 percent or higher in 3 hours or less.If you would like to be part of a growing family focused on supporting clinical excellence, teamwork and innovation, we urge you to apply now!Baptist Health is an Equal Employment Opportunity employer.
Jan 13, 2021
Full time
Baptist Health strives to cultivate a close-knit, positive and professional environment that encourages our employees to want to come to work every day.When you choose Baptist, you have an opportunity to play a role in providing compassionate, quality care that makes a difference in the lives of our patients and promotes joy throughout our communities.Job Description:Hours: 40Shift: 1stStatus: Full TimeFood & NutritionFood & Nutrition Services offers nourishing meals to patients, visitors, and Baptist Health Louisville employees.The department has about 120 employees and operates 24-hours a day/seven days a week. It provides great employment opportunities for growth and development within the department and hospital.Food & Nutrition Services can be a stepping stone to careers in healthcare. Employees may take advantage of tuition reimbursement opportunities and become medical professionals. With a clean work record, many have transferred to other departments within the hospital to start brand new career paths while many have stayed and found the department is just right for them.Job Summary Assist Executive Chef in in preparing and cooking foods along with coordinating activities of cooks and other food service associates. Assumes responsibility for kitchen and food service associates in absence of Executive Chef.Principal Duties and Responsibilities:The following is a summary of the major functions of this individual's job. He or she may perform other duties, both major and minor, which are not mentioned below, and specific functions may change from time to time.Assists in the selection and orientation of employees and oversees training of staff in areas of responsibility.Ensures proper staffing is scheduled and/or available to perform daily activities in areas of responsibility.Coordinates and oversees that daily and weekly activities/tasks are performed by staff in areas of responsibility.Develops and posts employees schedules according to department's policy.Updates and communicates job-flow changes of positions in areas of responsibility as applicable.Evaluates, mentors, and disciplines patient services employees as applicable and according to departmental policy.Ensures that department is properly opened and closed per departmental security policies.Communicates any patient related problems/concerns to appropriate personnel, in a timely manner following departmental procedures.Interacts with Nursing to ensure patient's food needs are met.Exhibits pleasant and cheerful demeanor and maintains a helpful attitude towards employees, physicians, patients, and visitors.Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of management or professional team at least once during their hospital stay.Adheres to facility confidentiality and patient's rights policy as outlined in the facility's HIPAA policies and procedures.Contributes to patient and customer satisfaction goals by providing quality service.Complies with regulatory agency standards, including federal, state, and JCAHO.Complies with federal, states and local health and sanitation regulations and department sanitation procedures.Maintain a clean, sanitary working environment.Follows HACCP guidelines when receiving, assembling and distributing food supplies to ensure quality and safety of food supply.Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadlines.Identifies and utilizes cleaning chemicals following directions recommended by manufacturers and per MSDS sheets.Utilizes equipment in performing job function according to department's safety procedures.Follows facility, department, safety policies and procedures to include incident reporting.Follows facility and departmental infection control policies and procedures.Follows the facility's protocols for Hazardous Materials and Waste Program.Adheres to Emergency Preparedness Program. Participates in disaster drills as appropriate.Adheres to Life Safety Program and participates in fire drills as appropriate.Responds to utility failures following department guidelines and adheres to Lock-out/Tag-out policies where appropriate.Cooks and otherwise prepares foods by utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of product's taste and presentation. Ensures all deadlines are met in food production based on production orders.Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures. Responsible for ensuring proper food handling, presentation, portion control, and maintenance of proper serving temperatures.Demonstrates complete understanding of daily menu items and accurately explains this to associates and customersConsistently exhibits the ability to keep up with peak production and service hours. Participates and attends departmental meetings and staff development programs, as appropriate.Reads and complies with all policies and procedures as appropriate.Performs other tasks as may be assigned.Minimum Education, Training and Experience Required:High school diploma or equivalent preferred.Graduate of a food service supervisor's course; or have associate degree in food service administration, food management or institutional management; or equivalent supervisory experience required.Two years' experience in a quality, high volume, food service operation subsequent to prescribed training above is preferred.Ability to pass a written culinary exam with a score of 85 percent or higher (20 Questions) in 1 hour or less.Ability to pass a practical culinary exam with a score of 85 percent or higher in 3 hours or less.If you would like to be part of a growing family focused on supporting clinical excellence, teamwork and innovation, we urge you to apply now!Baptist Health is an Equal Employment Opportunity employer.
Join Our Team! The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The ideal GM candidate will have a culinary background as this position will entail oversight of the Executive Chef and BOH staff in a Chef Driven environment. Role Requires Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Ability to determine applicability of experience and qualifications of job applicants. Communicates promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and team working environment which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. At all times provides a favorable image of Mussel & Burger Bar. Performs other duties and responsibilities as required or requested. SUPERVISION OF OTHERS 10+ employees each shift Incentives: Salary (based on experience) to include: Paid vacation Medical/Dental/Vision Programs 401k Tips + Bonus potential based on restaurant performance. Work Conditions: Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50-55 hours). Ability to perform all functions at the restaurant level, including delivery when needed. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment. Job Requirements: Primary Responsibilities Include: Oversee and manage all areas of the restaurant and make final decisions on matters of importance. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food safety and planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Work with staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Provide direction to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Conduct orientation and oversee the training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Jan 13, 2021
Full time
Join Our Team! The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The ideal GM candidate will have a culinary background as this position will entail oversight of the Executive Chef and BOH staff in a Chef Driven environment. Role Requires Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Ability to determine applicability of experience and qualifications of job applicants. Communicates promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and team working environment which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. At all times provides a favorable image of Mussel & Burger Bar. Performs other duties and responsibilities as required or requested. SUPERVISION OF OTHERS 10+ employees each shift Incentives: Salary (based on experience) to include: Paid vacation Medical/Dental/Vision Programs 401k Tips + Bonus potential based on restaurant performance. Work Conditions: Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50-55 hours). Ability to perform all functions at the restaurant level, including delivery when needed. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment. Job Requirements: Primary Responsibilities Include: Oversee and manage all areas of the restaurant and make final decisions on matters of importance. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food safety and planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Work with staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Provide direction to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Conduct orientation and oversee the training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
