Executive Chef 2
A passion for helping people and attention to detail are the hallmarks of your success.
Join a team where you can make a difference!Sodexo is seeking an Executive Chef 2 for HazeldenBetty Ford Foundation located in Center City, MN.
For more than 70 years, Hazelden Betty Ford treatment centers have been at the forefront of providing lifesaving, compassionate care and specialized services to help people from all walks of life find freedom from addiction.
Today, with headquarters on the lakeside campus in Center City where it all began in 1949, the Hazelden Betty Ford Foundation has 15 alcohol and drug treatment centers throughout the United States, with locations in Minnesota, California, Oregon, Illinois, Florida, Washington and New York.
The successful candidate will:
implement and standardize all culinary systems and procedures for hospital:
Catering, Retail, Patient 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;be responsible for Food and Physical Safety and annual training for all hourly associates;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 and purchasing financial audits;work with the Retail/Catering Manager to improve and standardize catering and banquet services, create menus based on client needs;implement innovative and fresh ideas in retail, catering and patient services; and/orcreate interpersonal relationships with clients in hospital.
Is this opportunity right for you? We are looking for candidates who have:
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;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 up-scale 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 to effectively communicate 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 services skills;Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and/orC.
E.
C.
(Certified Executive Chef) a plus.
Learn more about HazeldenBetty Ford Foundation:
https:
//www.
hazeldenbettyford.
org/Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States.
Continue your search for Culinary jobs.
Working for Sodexo:
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.
Position Summary Provides culinary leadership within a medium 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 - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 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.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
Join a team where you can make a difference!Sodexo is seeking an Executive Chef 2 for HazeldenBetty Ford Foundation located in Center City, MN.
For more than 70 years, Hazelden Betty Ford treatment centers have been at the forefront of providing lifesaving, compassionate care and specialized services to help people from all walks of life find freedom from addiction.
Today, with headquarters on the lakeside campus in Center City where it all began in 1949, the Hazelden Betty Ford Foundation has 15 alcohol and drug treatment centers throughout the United States, with locations in Minnesota, California, Oregon, Illinois, Florida, Washington and New York.
The successful candidate will:
implement and standardize all culinary systems and procedures for hospital:
Catering, Retail, Patient 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;be responsible for Food and Physical Safety and annual training for all hourly associates;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 and purchasing financial audits;work with the Retail/Catering Manager to improve and standardize catering and banquet services, create menus based on client needs;implement innovative and fresh ideas in retail, catering and patient services; and/orcreate interpersonal relationships with clients in hospital.
Is this opportunity right for you? We are looking for candidates who have:
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;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 up-scale 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 to effectively communicate 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 services skills;Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and/orC.
E.
C.
(Certified Executive Chef) a plus.
Learn more about HazeldenBetty Ford Foundation:
https:
//www.
hazeldenbettyford.
org/Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States.
Continue your search for Culinary jobs.
Working for Sodexo:
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.
Position Summary Provides culinary leadership within a medium 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 - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 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.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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