Job Description

Unit Description:

Are you looking to grow your career in culinary? Come work at an environment based on care and respect, where you can make a difference.

Sodexo is seeking an Executive Chef 3 for Osceola Regional Medical Center located in Kissimmee, FL. Osceola Regional Medical Center is a 404 bed acute care hospital with services that include 4 ICUs, L&D, NICU, Cardiac, Med/Surg, Behavioral Health, and Trauma. The Executive Chef is responsible for all aspects of the food supply chain for ordering/receiving, production, and service. Food and Nutrition Services provides meals for patients, staff, doctors, visitors, and catering.

The successful candidate will:

• Manage food service production for patient services
• Manage all aspects of the culinary function for patient dining including menu development, inventory, purchasing, waste control, and cost analysis.
• Manage the Sodexo Food Management System (FMS), and all Sodexo goal check standards.
• Be accountable for positively impacting patient satisfaction with associated with food service.
• Provide ongoing training and coaching to the culinary team, including Sodexo required training.
• Be responsible for growing relationships with key client contacts as well as collaborating and with the client and Sodexo management team on achieving annual operational projects and goals.
• Ensure compliance with Sodexo Culinary standards including recipe compliance.
• Assist with food cost management and overall cost controls for the unit.
• Ensure compliance to food safety, sanitation, and overall workplace safety standards at all levels.
• Ensure compliance to Sodexo operating policies and procedures and works to maintain those standards.
• Be accountable for the execution of service quality and ensures customer and client satisfaction.

Is this opportunity right for you? We are looking for candidates who have:

• Demonstrated experience managing a culinary team and exceptional human resource and supervisory/management skill-set.
• Comprehensive knowledge of current wellness and culinary trends.
• A strong production culinary background, ideally in the healthcare setting.
• Strong understanding of healthcare regulations.
• Background in menu planning, food production, and food presentation.
• Ability to effectively communicate to multiple audiences and develop strong relationships with customers at all levels.
• Ability to multitask and proven effectiveness in a high volume, fast paced healthcare environment.
• Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.
• Ability to successfully engage, lead and develop a team.
• Ability to creatively and effectively problem solve and manage projects.
• Excellent 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.

Learn more about Osceola Regional Medical Center at .

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.