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Grow your career and develop a team that shares your desire to make a difference.

Sodexo, leader in quality-of-life services is seeking a Executive Chef 2 for Cooper University Hospital located in New Jersey. Cooper University Hospital has 635-licensed beds, and is a trauma acute care facility with over 140 Non-union employees. Retail sales $6M; catering about $350,000. Approximately 35 EEs.

Learn more about Cooper Hospital at Cooper University Health Care | Southern NJ & Delaware Valley PA (cooperhealth.org)

• directly manage retail, patient feeding, catering chefs as well as purchasing and catering manager;
• maintain chef/manager schedules; cover chefs/manager schedule as needed;

• be responsible for yearly evaluation and goals for chefs and managers through the use of Ingenium;
• implement and standardize all culinary systems and procedures for hospital: 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;
• monitor, audit, implement and standardize new menus;
• be responsible for Food and Physical Safety and annual training for all hourly associates;
• conduct audits, create action plans based on audit findings and be responsible for keeping and updating GC audit books;
• work with vendors on procurement items; be 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;
• guide chefs in unit to ACF certification with guidance from 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; and/or
• create interpersonal relationships with clients in hospital.

• 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;
• experience with authentic global cuisine (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;
• the ability 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;
• the ability to creatively and effectively problem-solve and manage projects;
• proficient computer skills as well as exceptional organizational and customer services skills;
• SERV safe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and/or C.E.C. (Certified Executive Chef) a plus