Sodexo is seeking an experienced Executive Chef 1 at MedStar Washington Hospital Center in Washington, DC for our top leadership role in culinary operations at Washington Hospital Center at MedStar Health. 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.
Sodexo 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'll Do implement and standardize 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 benchmarkFMS: 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 booksmanage the daily food production including production planning and controlsimplement innovative and fresh ideas in retail, catering and patient services What We Offer
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
Medical, Dental, Vision Care and Wellness Programs401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire.
What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trendsexcellent leadership and communication skills with the ability to maintain the highest of standards and implements company policiesexperience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillsetthe ability to multitask and proven effectiveness in a high standards driven environmentproficient computer skills as well as exceptional organizational and customer services skillsServsafe certified as well as working knowledge of HACCP and experience with Health and Safety auditsAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.
Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.