14 days old

Executive Chef 2

Perth Amboy, NJ 08861
  • Jobs Rated

Unit Description

We believe in quality ingredients and not just for our food. Our most valuable ingredient the heart of our business -is you


Sodexo is looking for an Executive Chef 2 for Raritan Bay Hospital in Perth Amboy NJ. 


Responsibilities will include scheduling and training of 8 cooks, implementation of Sodexo's menus and menu systems, catering, purchasing, food cost control, and customer satisfaction improvement.  Knowledge of Sodexo's menu systems and \"At Your Request Room service dining\" is a plus, and dedication to training and excellence a must!  This is a 189-bed acute care hospital with over 3.8 million in volume.  


Reporting to our General Manager, the Executive Chef 2 will lead the culinary team and will plan, organize, and manage the daily food production in the hospital.  The best qualified candidate will be food safety certified/HACCP knowledge, experience with ordering food and supplies, food production skills, Waste Reduction, ability to manage a team of 15 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.


The successful candidate will:


  • implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTOS, 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.
  • FMS: monitoring, Audits, implementation, and standardization for new menus.
  • be responsible for Food and Physical Safety and annual training for all hourly associates.
  • Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books.
  • Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits.
  • continue sustainability program with the direction of Director of Culinary Operations.
  • improve and standardize catering and banquet services, create menus based on client needs.
  • implement innovative and fresh ideas in retail, catering, and patient services; and/or
  • create 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. 
  • a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment.
  • experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset.
  • menu planning experience and a strong understanding of current culinary trends.
  • proven to effectively communicate to multiple audiences and develop strong relationships with customers.
  • the ability to multitask and proven effectiveness in a high standard driven environment.
  • a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.
  • the ability to successfully lead, develop and train a team.
  • creative and effective problem-solving and project management skills.
  • proficient 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.

Position Summary

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.


Qualifications & 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.


Jobs Rated Reports for Chef

Posted: 2021-03-30 Expires: 2021-04-29

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Executive Chef 2

Perth Amboy, NJ 08861

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208th2019 - Chef
Overall Rating: 208/199
Median Salary: $48,460

Work Environment
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