Sodexo Operations LLC Executive Chef 3 in NORTH LITTLE ROCK, Arkansas

Unit Description

Sodexo is seeking an Execuitve Chef 3 to oversee four outlets (Cafeteria, Cafe, Catering, and Patient Services) for Baptist Health - North located in Little Rock, AR. Baptist North Campus has a total licensed bed count of approximately 250 beds.

This position duties will include but will not be limited to menu planning and implementation, retail, AYR (At Your Request Patient Meal Delivery), catering, production systems, client interaction and retention, procurement, and chef training.

Implements business practices in order to uphold Baptist and Sodexo’s Mission and Values. Ensures food costing is accurate and updated. Maintains cleanliness and sanitation schedules. Directs chefs/cooks in proper cooking, preparing and serving food. Oversees portioning, garnishing, presentation and safe storage of food and solves menu problems. Supervises day to day operations. Ensures weekly huddles and daily culinary planning meetings are met. Ensures compliance with all HACCP and Gold Check standards and all health inspections. Maintains par levels for food stuffs. Ensures all labeling and dating is accurate. Cooks and prepares special functions foods as needed. Maintains Cater Trax menu and updates.

Job Responsibilities Include but are not limited to:

  • Directly manage retail, AYR, catering chefs as well as purchasing and catering manager. Maintains chef/manager schedules. Cover chefs/manager schedule as needed.

  • Responsible for yearly evaluation and goals for chefs and managers through the use of Ingenium.

  • Implementation and standardization of all culinary systems and procedures for hospital: AYR, Catering, Retail menus, LTO’S, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark.

  • FMS: Monitoring, Audits, implementation and standardization for new menus.

  • Responsible for Food and Physical Safety and annual training for all hourly associates.

  • Updating menu and pricing. Implement special (Holidays special events, etc.), and advertise.

  • Gold Check audits: Conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books.

  • Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits.

  • Continue sustainability program with the direction of Director of Culinary Operations.

  • Conduct yearly culinary foundations training to all cooks.

  • Mentor and train chefs.

  • Responsible for all catering functions. Improve and standardize catering and banquet services. Create menus based on client needs. Prepares catering events when needed. Works offsite events as needed. Special attention to all VIP and Development events.

  • Implement innovative and fresh ideas in retail, catering and patient services.

  • Create interpersonal relationships with clients in hospital.

The skillsets below are also necessary in this high profile role:

  • Energetic, polished culinary professional with high end catering and dining experience and a passion for culinary arts.

  • Experience with authentic global cuisine is highly desirable.

  • A strong production culinary background, ideally in an up-scale restaurant/retail/catering environment.

  • Demonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory/management skillset.

  • Menu planning experience and a strong understanding of current culinary trends.

  • Ability to effectively communicate to multiple audiences and develop strong relationships with customers.

  • Ability to multitask and proven effectiveness in a high-standards driven environment.

  • Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.

  • Ability to successfully lead, develop and train a team.

  • Ability to creatively and effectively problem-solve and manage projects.

  • Proficient 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.

  • C.E.C. a plus.

Is this opportunity right for you?

Are you an experienced chef ready to take your career to the next level? At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you’ll enjoy an improved quality of life that’s unique in the hospitality industry.

For more than 90 years, Baptist Health has been delivering quality healthcare to the citizens of Arkansas. Baptist Health is the state's most comprehensive healthcare system. With more than 175 points of access - including eight Arkansas hospitals, rehabilitation facilities, family clinics, therapy and wellness centers -- Baptist Health is committed to delivering all our best in healthcare to the people of Arkansas.

We are looking for candidates who will:

  • manage the daily food production including production planning and controls;

  • ensure Sodexo Culinary Standards including recipe compliance and food quality;

  • manage food costing, controls and compliance;

  • develop menus and manage inventory;

  • have high expectations for customer service and quality of food;

  • have the ability and willingness to develop and train frontline employees;

  • have a passion for food and innovation;

  • have knowledge of special diets and allergens; and

  • knowledge of Sodexo Food Management System (FMS) is preferred.

The ideal candidate has:

  • 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 of standards and implements company policies;

  • previous experience working in a high volume facility; and

  • strong management skills.

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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.

Apply Now!

Are you ready to start your Sodexo career? Apply now!

Not the job for you?

At Sodexo, we offer Culinary 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.

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Position Summary

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.

Qualifications & Requirements

Basic Education Requirement - Bachelor’s Degree

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.

System ID 71844

Category Culinary

Relocation Type No

Employment Status Full-Time