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Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day.

Sodexo is seeking an Executive Chef 2 for Grand View Hospital located in Sellersville, Pennsylvania. Grand View is an award-winning institution offering advanced medicine in multiple specialties,with 168 licensed beds at the main campus.

The Executive Chef provide direct support up to 15 associates to help create elegant and sophisticated culinary experiences, exceeding culinary and service expectations while enhancing client program objectives. This position manages all aspects of back of the house operations in both patient services and retail; including ordering, inventory, staff training and development. This position will also be responsible for all catering events on site.

• Have experience over seeing the patient tray line
• 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 manager and purchasing financial audits;
• improve and standardize catering and banquet services, create menus based on client needs;
• implement innovative and fresh ideas in retail.

• 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;
• Servsafe 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.

• 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