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Executive Chef 1
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Sodexo Your Employer of Choice Sodexo is proud to be recognized for our unwavering commitment to diversity and inclusion, being a champion in the fight against hunger, and supporting the communities in which we serve.
Indiana-Fort Wayne
Company Name
Food Service

Job Details

Unit Description

Join our team in an exciting time of growth! Parkview Hospital Randallia is currently a 220 bed facility that is going through a $60 Million dollar renovation to include a Cafe re-model in 2018. This hospital is part of a 7 hospital system and is best in class in NE Indiana.


The candidate chosen for this position will oversee all kitchen staff, with a Sous Chef reporting directly to them. This position will work in conjunction with the Patient Services Manager to create and maintain the highest level of quality for our patient foodservice line providing "Top in Class" customer service through our "At Your Request Room Service" program.  This position will also be instrumental in the innovative development of our retail arena, bringing the highest quality of food and customer service to this area as well. This position will manage a sales volume of nearly $1.0 Million Dollars.


This position will have high visibility with Hospital Administration and Hospital Board Members through daily operations and high  end catering events. The candidate chosen for this position will obtain excellent interpersonal skills to maintain the current client relationship as well as continue to grow these relationships through EXCELLENT customer service.


"Sodexo may require a pre-employment investigation of your criminal conviction history, educational background, past employment, and activities that may relate in any way to your potential fitness for employment. In addition, you may be required to take and pass a drug test or participate in a medical screening, such as TB or respiratory testing, depending on the position and type of unit at issue."

Position Summary

Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a small account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.



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