At Sodexo we believe that Quality of Daily Life contributes to the progress of individuals and the performance of organizations. Sodexo designs, manages and delivers comprehensive service solutions through On-site Service Solutions and Motivation Solutions to create an outstanding experience for the people we serve. We have an exceptional career opportunity for an Executive Chef to lead our culinary team at our location in Worchester, MA. St. Vincents is a pillar in the community and seeks to be the best in the area. The Executive chef must be able to produce high end meals for executive guests as well.
Reporting to our General manager, you will lead the culinary team and will plan, organize and manage the daily food production in the hospital. Our Executive Chef will be responsible for managing the culinary operations for all food outlets including patient dining, café and catering services. Qualifications for our Executive Chef include prior culinary management experience in a high volume healthcare environment, strong food production planning management and food cost management experience, computer literacy, full HACCP knowledge and ServSafe certification. Sound like the opportunity you've been waiting for. We look forward to hearing from you.
Is this opportunity right for you?
At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you’ll enjoy an improved quality of life that’s unique in the hospitality industry.
Are you the experienced Executive Chef we’re seeking?
We are looking for candidates who will:
- - have oversight of day-to-day operations;
- - deliver high quality food service;
- - achieve company and client financial targets and goals;
- - develop and maintain client and customer relationships;
- - create a positive environment; and
- - ensure Sodexo Standards are met.
The ideal candidate:
- - has a work history demonstrating strong leadership skills, as well as previous supervisory experience and the ability to work collaboratively;
- - has culinary production experience and a strong background in safety and sanitation compliance;
- - has the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service;
- - can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed; and
- - can demonstrate working knowledge of Sodexo Food Management Systems (FMS) and Market Connections (MSC), and is proficient in computer skills and report management experience.
Working for Sodexo:
How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee.
We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance … every day.
Are you ready to start your Sodexo career? Apply now!
Not the job for you?
At Sodexo, we offer Food Service Management 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. See more Food Service Management jobs here.
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Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in the largest accounts or in an account requiring a highly skilled Executive Chef. 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 train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.