Sodexo is seeking an Executive Chef 3 for Stamford Hospital located in Stamford, CT. Sodexo offers a unique opportunity for an experienced culinary professional to make a meaningful impact on patient care and satisfaction. If you are passionate about culinary innovation and dedicated to delivering exceptional dining experiences, we encourage you to apply today! The Executive Chef 3 will oversee all culinary operations within Stamford Hospital. This role represents one of the most senior position... more details
Executive Chef 3
LocationUS-CT-STAMFORD
System ID
973856
Category
Culinary
Employment Status
Full-Time
Posted Range
$73400 to $110990
Company : Segment Desc
HOSPITALS
On-Site
Unit Description
Sodexo is seeking an Executive Chef 3 for Stamford Hospital located in Stamford, CT.
Sodexo offers a unique opportunity for an experienced culinary professional to make a meaningful impact on patient care and satisfaction. If you are passionate about culinary innovation and dedicated to delivering exceptional dining experiences, we encourage you to apply today!
The Executive Chef 3 will oversee all culinary operations within Stamford Hospital. This role represents one of the most senior positions within the department, responsible for leading culinary initiatives across patient dining, retail, and catering. The ideal candidate will be a culinary expert with a passion for people, capable of providing training, coaching, and fostering innovation within the team. The Executive Chef 3 will ensure consistent recipe compliance, build a stronger culinary program, and enhance the overall patient experience through culinary excellence.
Responsibilities:
Culinary Leadership: Lead all culinary operations within the hospital, including patient dining, retail, and catering. Provide guidance, training, and coaching to culinary staff, fostering a culture of excellence and innovation.
Team Development: Identify strengths and areas for improvement within the culinary team. Implement training programs to enhance skills and knowledge, holding team members accountable for performance standards.
Recipe Compliance: Ensure consistent adherence to recipes and culinary standards across all areas of operation. Monitor quality control measures to maintain high standards of food preparation and presentation.
Culinary Program Enhancement: Collaborate with the team to develop and implement initiatives to strengthen the culinary program. Introduce new concepts, menus, and culinary trends to enhance offerings and meet evolving customer preferences.
Union Environment Collaboration: Navigate the challenges of a union environment by fostering positive relationships and effective communication. Work closely with union representatives to address concerns and ensure smooth operations.
Presence and Visibility: Be a visible presence in the cafeteria, retail areas, and patient dining facilities. Engage with customers to gather feedback and enhance the overall dining experience.
Patient Experience Improvement: Work towards enhancing patient experience scores through culinary excellence and innovative dining solutions. Implement strategies to personalize and improve the dining experience for patients and their families.
Sustainability and Innovation: Stay abreast of culinary trends, with a particular focus on sustainability, farm-to-fork practices, and plant-based cuisine. Incorporate these principles into menu planning and operations to align with evolving consumer preferences.
Purchasing Oversight: Provide oversight of the purchasing manager and collaborate on purchasing decisions. Ensure efficient inventory management practices, with a focus on eliminating waste and maximizing cost-effectiveness.
Client and Employee Relations: Build strong relationships with clients and employees, demonstrating a high level of professionalism and responsiveness. Uphold the hospital's reputation for culinary excellence and exceptional service.
Qualifications:
Proven experience as an Executive Chef or similar leadership role in a high-volume culinary environment.
Culinary degree or equivalent certification preferred.
Strong leadership and team-building skills, with a passion for developing talent.
Excellent communication and interpersonal abilities, with the ability to work effectively in a union environment.
Knowledge of sustainability practices, farm-to-fork principles, and plant-based cuisine.
Experience with Sodexo operations preferred.
Ability to thrive in a fast-paced, challenging environment, with a focus on continuous improvement.
High level of attention to detail and commitment to excellence.
Flexibility to adapt to changing priorities and customer preferences.
Demonstrated ability to drive results and meet performance goals.
Positive attitude, integrity, and a commitment to customer satisfaction
Click here to learn more about Stamford Hospital
Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs.
Not the job for you? At Sodexo, we offer culinary positions in a variety of business segments, including Corporate, Schools, Campus, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs.
What We Offer
Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training.
Qualifications & Requirements
Basic Education Requirement - Bachelor’s Degree or equivalent experience
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.
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