Sodexo Little Rock, Arkansas
Sep 19, 2020Full time
Join a great team where people and patients are at the heart of everything we do! Sodexo is seeking an Executive Chef 3 for CHI St. Vincent's Infirmary located in Little Rock, AR. This is a high impact, high visibility position that is responsible for enhancing our patient satisfaction and retail customer dining experience through culinary creativity, food presentation and overall leadership presence at this outstanding account. Founded in 1888 by the Sisters of Charity this 600 licensed bed facility has been a destination for comprehensive and compassionate care in Little Rock and the surrounding areas. As part of the CHI system in Arkansas this flagship hospital is the jewel of CHI Arkansas. Position reports to the Senior Area General Manager and supervises a culinary staff of 55-60 through the support of a full time Production Manager and various supervisors. Additionally this position act as an Area Chef for the Arkansas market providing culinary leadership and support to 3 other campuses. The successful candidate will: directly manage retail, patient feeding, catering chefs as well as purchasing and catering manager; m aintain chef/manager schedules; cover chefs/manager schedule as needed ; be r esponsible for yearly evaluation and goals for chefs and managers through the use of Ingenium ; i mplement and standardiz e all culinary systems and procedures for hospital: Catering, Retail menus, LTO's, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark ; m onitor, a udit, implement and standardiz e new menus ; be r esponsible for Food and Physical Safety and annual training for all hourly associates ; c onduct audits, create action plans based on audit findings and be responsible for keeping and updating GC audit books ; w ork with vendors on procurement items; be responsible for purchasing manager and purchasing financial audits ; c ontinue sustainability program with the direction of Director of Culinary Operations ; c onduct yearly culinary foundations training to all cooks ; g uide chefs in unit to ACF certification with guidance from Director of Culinary Operations ; i mprove and standardize catering and banquet services , c reate menus based on client needs ; i mplement innovative and fresh ideas in retail, catering and patient services ; and/or c reate interpersonal relationships with clients in hospital . Is this opportunity right for you? We are looking for candidates who have: 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; strong management skills and previous experience working in a high-volume facility; high end catering and dining experience and a passion for culinary arts ; e xperience with authentic global cuisine ( highly desirable ); a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment ; d emonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory/management skillset ; m enu planning experience and a strong understanding of current culinary trends ; the a bility to effectively communicate to multiple audiences and develop strong relationships with customers ; the a bility to multitask and proven effectiveness in a high-standards driven environment ; a s trong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts ; the a bility to successfully lead, develop and train a team ; the a bility to creatively and effectively problem-solve and manage projects ; p roficient 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 ; and/or C.E.C. (Certified Executive Chef) a plus. Learn more about CHI St. Vincent's Infirmary at 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, Healthcare, 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 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. Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 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.