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

Sodexo is seeking a Sous Chef for Jupiter Medical Center located in Jupiter, Florida.

Jupiter Medical Center proudly celebrates 45 years of caring for our community. The hospital opened its doors on February 14, 1979, as a 34-bed facility treating just 1,800 patients a year. Today, the area's only independent, not-for-profit health system employs more than 2,500 dedicated team members, oversees more than 400 volunteers, and has over 750 affiliated medical staff members caring for nearly 400,000 patients annually.

• 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.
• 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.
• continue sustainability program with the direction of 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.
• 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 standard 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/or
• E.C. (Certified Executive Chef) a plus.