Executive Chef

Role Overview:

Sodexo is seeking an Executive Chef 2 based at Beth Israel Deaconess Medical Center , in Boston, MA. In this role you will work primarily AM shifts Monday - Friday but will need the flexibility to work as the manager on duty every third weekend. The position will have you working in a Culinary team for patient feeding in this 750+ bed hospital.

Beth Israel Deaconess Medical Center (BIDMC) is part of Beth Israel Lahey Health, a health care system that brings together academic medical centers and teaching hospitals, community and specialty hospitals, more than 4,000 physicians and 35,000 employees in a shared mission to expand access to great care and advance the science and practice of medicine through groundbreaking research and education. BIDMC is a world-class teaching hospital of Harvard Medical School and is in the heart of Boston.

What You'll Do:

• supervise and effectively lead a team of up to 20 associates
• m aintain chef/manager schedules; provide shift coverage when needed
• implement and standardize all culinary systems and procedures for hospital
• create and standardize new menus; manage inventory to keep up with demand
• i mplement innovative and fresh ideas in retail, catering, catering, and patient services
• be responsible for Food and Physical Safety and annual training for all hourly associates
• conduct audits and creates action plans based on audit findings
• develop effective interpersonal relationships with clients and customers

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 Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

More extensive information is provided to new employees upon hire.

What You Bring:

• 
  a culinary background that showcases an ability to stay current with new and innovative culinary trends
• at least (3) years food management experience with a focus on retail operation
• excellent leadership and communication skills with a focus on maintaining the highest of standards
• a strong production culinary background, ideally in a corporate, campus, catering and/or upscale restaurant environment
• m enu planning and inventory management experience
• a solid understanding of food safety and sanitation guidelines - Servsafe certified preferred, and working knowledge of HACCP

Who We Are:

At 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 & Requirements:

Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.