Sodexo
We are SodexoMagic! Sodexo is seeking an Executive Chef 2 – Food for UnityPoint Health, located in Sioux City, IA.
What You’ll Do
Implement and standardize all culinary systems and procedures for the hospital, including catering, retail menus, LTOs, STG, mindful menus, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation quality, kitchen cleanliness, safety, and more. Sodexo standards will be the benchmark.
Monitor, audit, and standardize new menus for the Food Management System (FMS).
Be responsible for food and physical safety and annual training for all hourly associates.
Conduct Gold Check audits, create action plans based on audit findings, and maintain and update Gold Check audit books.
Work with vendors on procurement items; oversee purchasing manager and purchasing financial audits.
Continue the sustainability program under the direction of the Director of Culinary Operations.
Improve and standardize catering and banquet services; create menus based on client needs.
Implement innovative and fresh ideas in retail, catering, and patient services.
Build interpersonal relationships with clients in the hospital.
What We Offer
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
What You Bring
A strong culinary background with the demonstrated ability to stay current with new culinary trends.
Excellent leadership and communication skills with the ability to maintain the highest standards and implement company policies.
Strong management skills and previous experience working in a high‑volume facility.
High‑end catering and dining experience and a passion for culinary arts.
A strong production culinary background, ideally in an upscale restaurant/retail/catering environment.
Experience leading and engaging a culinary team with exceptional human resource and supervisory/management skillset.
Menu planning experience and a strong understanding of current culinary trends.
Proven ability to communicate effectively to multiple audiences and develop strong relationships with customers.
The ability to multitask and proven effectiveness in a high‑standards driven environment.
A strong understanding of forecasting, food cost management, purchasing, inventory, and labor management concepts.
The ability to successfully lead, develop, and train a team.
Creative and effective problem‑solving and project management skills.
Proficient computer skills as well as exceptional organizational and customer service skills.
Servsafe certified with working knowledge of HACCP and experience with health and safety audits.
C.E.C. (Certified Executive Chef) – a plus.
Who We Are Sodexo partners with clients to provide a truly memorable experience for both customers and employees worldwide. We are committed to improving the quality of life for those we serve and to contributing to the economic, social, and environmental progress in the communities where we operate.
Equal Employment Opportunity 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.
Minimum Requirements
Minimum Education – Associate’s Degree or equivalent experience.
Minimum Management Experience – 2 years.
Minimum Functional Experience – 2 years in food or culinary services, including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
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What You’ll Do
Implement and standardize all culinary systems and procedures for the hospital, including catering, retail menus, LTOs, STG, mindful menus, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation quality, kitchen cleanliness, safety, and more. Sodexo standards will be the benchmark.
Monitor, audit, and standardize new menus for the Food Management System (FMS).
Be responsible for food and physical safety and annual training for all hourly associates.
Conduct Gold Check audits, create action plans based on audit findings, and maintain and update Gold Check audit books.
Work with vendors on procurement items; oversee purchasing manager and purchasing financial audits.
Continue the sustainability program under the direction of the Director of Culinary Operations.
Improve and standardize catering and banquet services; create menus based on client needs.
Implement innovative and fresh ideas in retail, catering, and patient services.
Build interpersonal relationships with clients in the hospital.
What We Offer
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
What You Bring
A strong culinary background with the demonstrated ability to stay current with new culinary trends.
Excellent leadership and communication skills with the ability to maintain the highest standards and implement company policies.
Strong management skills and previous experience working in a high‑volume facility.
High‑end catering and dining experience and a passion for culinary arts.
A strong production culinary background, ideally in an upscale restaurant/retail/catering environment.
Experience leading and engaging a culinary team with exceptional human resource and supervisory/management skillset.
Menu planning experience and a strong understanding of current culinary trends.
Proven ability to communicate effectively to multiple audiences and develop strong relationships with customers.
The ability to multitask and proven effectiveness in a high‑standards driven environment.
A strong understanding of forecasting, food cost management, purchasing, inventory, and labor management concepts.
The ability to successfully lead, develop, and train a team.
Creative and effective problem‑solving and project management skills.
Proficient computer skills as well as exceptional organizational and customer service skills.
Servsafe certified with working knowledge of HACCP and experience with health and safety audits.
C.E.C. (Certified Executive Chef) – a plus.
Who We Are Sodexo partners with clients to provide a truly memorable experience for both customers and employees worldwide. We are committed to improving the quality of life for those we serve and to contributing to the economic, social, and environmental progress in the communities where we operate.
Equal Employment Opportunity 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.
Minimum Requirements
Minimum Education – Associate’s Degree or equivalent experience.
Minimum Management Experience – 2 years.
Minimum Functional Experience – 2 years in food or culinary services, including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
#J-18808-Ljbffr